Chicken Gyros with Tzatziki Sauce
Ingredients
Servings: 61 1/2 lbs boneless skinless chicken thighs
1 TBSP cooking oil
12 naan bread or pita breads
1/2 cup thin sliced red onion
1/2 cup diced tomatoes
For the Marinade:
2 cloves garlic, minced
2 TBSP olive oil
1 tsp lemon zest
3 TBSP lemon juice
3 TBSP Greek yogurt
1 TBSP dry oregano
1/2 tsp salt
1/4 tsp pepper
For the Tzatziki Sauce:
1 TBSP lemon juice
1 cup Greek yogurt
1 cup finely diced cucumber
1 tsp olive oil
1 clove garlic, minced
1/2 tsp salt
dash pepper
1 TBSP cooking oil
12 naan bread or pita breads
1/2 cup thin sliced red onion
1/2 cup diced tomatoes
For the Marinade:
2 cloves garlic, minced
2 TBSP olive oil
1 tsp lemon zest
3 TBSP lemon juice
3 TBSP Greek yogurt
1 TBSP dry oregano
1/2 tsp salt
1/4 tsp pepper
For the Tzatziki Sauce:
1 TBSP lemon juice
1 cup Greek yogurt
1 cup finely diced cucumber
1 tsp olive oil
1 clove garlic, minced
1/2 tsp salt
dash pepper
Directions
Total Time: 2 1/2 hours1. Combine all the marinade ingredients together in a large mixing bowl. Place the chicken thighs in a large sealable plastic bag along with the marinade. Seal the bag pressing out all the air and massage the marinade in with the chicken until all the thighs are well coated. Refrigerate for at least 2 hours up to 24 hours.
2. Combine all the Tzatziki Sauce ingredients together in a large bowl. Cover and refrigerate until ready to use.
3. Heat the TBSP of cooking oil in a large skillet over medium-high heat. Remove the chicken from the marinade and cook, covered, for about 4 minutes per side or until thoroughly cooked.
4. Place cooked chicken thighs on a plate tented with foil and allow to rest for 10 minutes. Cut the chicken into strips.
5. Warm your naan breads or pitas and fill with chicken, Tzatziki sauce, red onion and tomatoes.
2. Combine all the Tzatziki Sauce ingredients together in a large bowl. Cover and refrigerate until ready to use.
3. Heat the TBSP of cooking oil in a large skillet over medium-high heat. Remove the chicken from the marinade and cook, covered, for about 4 minutes per side or until thoroughly cooked.
4. Place cooked chicken thighs on a plate tented with foil and allow to rest for 10 minutes. Cut the chicken into strips.
5. Warm your naan breads or pitas and fill with chicken, Tzatziki sauce, red onion and tomatoes.
