Mouthwatering Chicken Gyros Anyone Can Make

chicken thighs

🥗Healthier: chicken breast

💰Cheaper: pork

Chicken breast is leaner, while pork is often less expensive.

tzatziki sauce

🥗Healthier: yogurt with herbs

💰Cheaper: sour cream with dill

Yogurt with herbs offers a lighter option, while sour cream is more budget-friendly.

Wrap each piece of chicken in plastic wrap and flatten with a meat mallet until about ¼ inch thick.

In a mixing bowl, combine 1 tablespoon garlic powder, 1 tablespoon onion powder, 1 tablespoon oregano, 1 tablespoon smoked paprika, 1 teaspoon marjoram, 1 teaspoon dried rosemary, 1 teaspoon dried cumin, 1 ½ teaspoons salt, and 1 teaspoon black pepper.

Add 3 tablespoons lemon juice, 2 tablespoons honey, 2 tablespoons Dijon mustard, ½ cup Greek yogurt, and 2 tablespoons avocado or olive oil to the bowl and mix well to create the marinade.

Coat the chicken thighs in the marinade, cover with plastic wrap, and marinate in the refrigerator for at least 4 hours or up to 24 hours.

Slice a large russet potato in half lengthwise and insert two long skewers into the potato. Place the potato on a baking sheet lined with aluminum foil.

Thread the marinated chicken onto the skewers and cover with aluminum foil to keep moisture in.

Preheat the oven to 350°F and bake the chicken gyros covered for 2 hours, then remove the foil and bake for an additional 45 minutes.

Allow the gyros to rest for 15 minutes before carving.

For tzatziki sauce, peel and seed a cucumber, then dice about 1 cup into small pieces.

In a bowl, combine the diced cucumber with 2 cups plain Greek yogurt, 2 cloves minced garlic, 1 tablespoon lemon juice, 1 tablespoon olive or avocado oil, and season with salt and black pepper. Mix well and chill in the refrigerator for 1 hour before serving.

To serve, wrap the chicken gyros in pita bread or enjoy with lemon rice.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens