Nickel Allergy Friendly Garlic Yogurt Chicken Gyros with Cucumber

Total time1 hr 5 min

Prep time20 min

Cook time15 min

Nickel Allergy Friendly Garlic Yogurt Chicken Gyros with Cucumber

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Ingredients

4 servings

For the chicken

1.5 lb boneless, skinless chicken thighs
3 tbsp plain whole-milk yogurt
Chobani Nonfat Plain Greek Yogurt, 32 oz Fage Total 0% Milkfat Plain Greek Yogurt Fage Total 0% Milkfat Nonfat Greek Strained Yogurt, 5.3 oz Stonyfield Organic Plain Whole Milk Probiotic Yogurt Greek Gods Yogurt Greek Style Traditional Plain - 24 Oz
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2 tbsp olive oil
3 cloves garlic, minced
1 tsp ground cumin
1 tsp smoked paprika
½ tsp dried oregano
Ingredient note
Herbs and spices can carry nickel, so a low nickel diet limits them, but the small amount of oregano used to season this recipe is likely fine. If you prefer to always avoid oregano, please tap it and change its rating to Red.
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
2 cloves garlic, finely grated or minced
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
½ small red onion, thinly sliced
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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