Gut Friendly Za'atar Chicken Gyros with Sumac Onions
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Learn more āIngredients
4 servings
For the chicken
- 1.5 lbs boneless, skinless chicken thighs
- 3 tbsp za'atar
- 3 tbsp olive oil, divided
- 2 cloves garlic, minced
- 1 tbsp fresh lemon juice
- Ā½ tsp kosher salt
- Ā¼ tsp black pepper
For the sumac onions
- 1 large red onion, thinly sliced into half-moons
- 1 tbsp sumac
- 1 tbsp fresh lemon juice
- Ā¼ tsp kosher salt
For the yogurt sauce
- 1 cup plain whole-milk yogurt
- Ā½ english cucumber, grated and squeezed dry
- 1 clove garlic, minced
- 1 tbsp fresh lemon juice
- 1 tbsp olive oil
- Ā¼ tsp kosher salt
For serving
- 4 pita breads
- 1 cup cherry tomatoes, halved
- Ā½ english cucumber, thinly sliced
- fresh flat-leaf parsley, roughly chopped (optional)
Instructions
- 1
In a large bowl, combine the za'atar, 2 tablespoons of the olive oil, the minced garlic, 1 tablespoon lemon juice, 1/2 teaspoon salt, and black pepper. Add the chicken thighs and turn to coat thoroughly. Cover and marinate at room temperature for 30 minutes.
- 2
While the chicken marinates, combine the sliced red onion, sumac, 1 tablespoon lemon juice, and 1/4 teaspoon salt in a small bowl. Toss well and set aside, tossing occasionally, until the onions soften slightly and turn a deep pink, at least 20 minutes.
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