Greek · Lunch & handhelds
Chicken gyro
Greek chicken gyro made from tightly stacked, oregano-paprika-marinated thighs, roasted and shaved into crisp-edged slices with cold tzatziki, tomato, and onion.
Equipment
- Use matched long metal skewers; flat shafts keep the stacked food from spinning.
Ingredients
1× recipe · Makes 6 wraps
- 2 pounds boneless skinless chicken thighs
- 1/3 cup extra-virgin olive oil, divided
- 1 tablespoon fresh lemon juice
- 1 tablespoon dried Greek oregano, divided
- 2 teaspoons smoked paprika
- 1/2 teaspoon ground cumin
- 1 teaspoon honey
- 3 garlic cloves, divided
- 2 teaspoons kosher salt, divided
- 1/2 teaspoon black pepper
- 1 English cucumber, coarsely grated
- 1 1/2 cups full-fat Greek yogurt
- 1 tablespoon red-wine vinegar
- 6 thick Greek-style pita breads
- 2 ripe tomatoes, thinly sliced
- 1 small red onion, very thinly sliced
Instructions
Pound thighs to an even 1/2-inch thickness. Mix 1/4 cup olive oil, lemon juice, 2 teaspoons oregano, paprika, cumin, honey, 1 grated garlic clove, 1 teaspoon salt, and pepper; coat chicken and refrigerate 3 to 12 hours.
Salt grated cucumber with 1/2 teaspoon salt, stand 10 minutes, then squeeze completely dry in a towel. Mix with yogurt, vinegar, 1 tablespoon olive oil, and remaining grated garlic. Refrigerate so the tzatziki is cold and thick.
Thread the marinated thighs tightly, folded as needed, onto . Suspend the skewers across a deep roasting pan so the stack does not sit in its juices. Roast at 400°F, rotating every 20 minutes, until the center reaches 165°F, 50 to 65 minutes.
Rest the stack 8 minutes. Shave thin slices across its face, spread on a sheet pan, and broil briefly until the irregular edges brown and crisp without drying the centers.
Brush pitas with remaining olive oil and oregano and warm on a griddle. Fill with tzatziki, chicken, tomato, red onion, and remaining salt; wrap and serve immediately.
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