Chicken Gyros

Chicken Gyro Dish Guide

Serves 4

For the Chicken

1.5 lb chicken thighs

2 T olive oil

2 T smoked paprika

Pinch red pepper flakes

1 garlic clove, grated or finely minced

½ t dried thyme

1 t ground coriander

Zest of 1 lemon

Juice of 1 lemon

Salt and pepper to taste

2 Roma tomatoes

1 small red onion

Remove any excess fat from the chicken and slice into ½ inch strips. Place in a large bowl. Add the olive oil, paprika, pepper flakes, thyme, grated garlic, coriander, lemon zest and half the lemon juice and season with salt and pepper. Stir to thoroughly combine and marinate for at least 30 minutes, up to 24 hours in the fridge.

Thinly slice the tomato and onion before cooking the chicken.

Heat a skillet over high heat and cook the chicken in two batches. Sear chicken on one side for 3-4 minutes until deeply colored and flip and continue cooking until cooked through. Add a splash of the remaining lemon juice and set aside and keep warm. Repeat with second batch of chicken and serve in pitas with the onion and tomato and other desired sides. Oven fries, Tzatziki and pita recipes are below if you want to make your own.

For the Tzatziki

10oz plain Greek yogurt (two single serve packs worth)

1 T minced dill

1 garlic clove crushed or finely minced

1-2 t white vinegar

Zest of half a lemon

2 T extra virgin olive oil

Salt and pepper to taste

Roughly 1/3 of a hothouse cucumber

Add yogurt, crushed garlic, vinegar, lemon zest, salt/pepper, dill and olive oil to a bowl. Using a box grater, grate the cucumber into fine shreds and place in a paper towel. Using the paper towel, squeeze as much moisture and liquid as you can out of the cucumber and then add it to the bowl. Stir to combine.

For the Oven Fries

2 medium russets

2 T olive oil

½ T garlic powder

1 T smoked or plain paprika

Slice russets into wedges or large square fries about an ¾ inch to an inch in thickness. If you cut them too small they will burn and overcook. Add to a bowl and add olive oil, salt/pepper and paprika and garlic powder. Toss well to combine. Lay in a single layer on a baking tray and bake for 15 minutes at 450 degrees. Flip all fries and bake another 15-20 minutes until golden brown and tender.

For the Pitas

2 T olive oil plus more for the bowl

3 cups AP flour plus more for the board

1 packet (7 g) rapid rise/active dry yeast

1 t sugar

½ t salt

1 cup warm water

Add all ingredients to a bowl or the bowl of a stand mixer. Mix until a tacky dough forms. Form into a ball, coat the bowl with more olive oil and cover to rise for an hour.

After an hour, turn the dough out onto a floured board. Press down flat and divide into 8 even pieces. Form these into balls and then roll them out to 7-8 inch circles.

Preheat a baking tray or pizza stone in a 500 degree oven. Place a pita or two on the tray or stone. Cook for 3 minutes and then flip and cook for 2-3 minutes more. Pitas should be lightly browned and puffy.