Low FODMAP Garlic Yogurt Chicken Gyros with Cucumber
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Learn more →Ingredients
4 servings
For the chicken
- 1.5 lb boneless, skinless chicken thighs
- 3 tbsp plain whole-milk yogurt
- 2 tbsp olive oil
- 3 cloves garlic, minced
Chef's tipSwap it in for an equal amount of the oil or butter the recipe cooks with - do not add it on top of the existing fat. - 1 tsp ground cumin
- 1 tsp smoked paprika
- ½ tsp dried oregano
- ½ tsp ground coriander
- ¼ tsp ground turmeric
- ½ tsp salt
- ¼ tsp black pepper
For the garlic yogurt sauce
- 1 cup plain whole-milk greek yogurt
Chef's tipLactose-free Greek yogurt works 1:1 in dips, marinades, and baking. - 2 cloves garlic, finely grated or mincedChef's tipSwap it in for an equal amount of the oil or butter the recipe cooks with - do not add it on top of the existing fat.
- 1 tbsp fresh lemon juice
- 1 tbsp olive oil
- ¼ tsp salt
For serving
- 1 english cucumber, thinly sliced
- 4 pita breads
- 1 cup cherry tomatoes, halved
Ingredient noteA serving of up to about 1/4 cup of cherry tomato is low in FODMAPs. This recipe works out to right about that much per serving, so it is likely Low FODMAP, though it does not leave room for a second helping. If you prefer to always avoid cherry tomato, please tap it and change its rating to Red.
- ½ small red onion, thinly sliced
Can be omittedred onion
- ¼ cup fresh flat-leaf parsley, roughly chopped (optional)
Instructions
- 1
In a large mixing bowl, whisk together the yogurt, olive oil, minced garlic, cumin, smoked paprika, oregano, coriander, turmeric, salt, and black pepper until smooth. Add the chicken thighs and turn to coat thoroughly. Cover and refrigerate for at least 30 minutes and up to 4 hours.
- 2
While the chicken marinates, make the garlic yogurt sauce: stir together the Greek yogurt, grated garlic, lemon juice, olive oil, and salt in a small bowl until combined. Refrigerate until ready to serve.
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