Nickel Allergy 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 sumacIngredient note
Herbs and spices can carry nickel, so a low nickel diet limits them, but the small amount of sumac used to season this recipe is likely fine. If you prefer to always avoid sumac, please tap it and change its rating to Red.
- 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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