HEALTHY CHICKEN GYRO

Marinate the Chicken

Notes: Marinate the chicken

Ingredients

1 lb boneless skinless chicken thighs

2 Tbsp low fat yogurt

1 lemon, juiced

3 garlic cloves, minced or crushed into a paste

¼ tsp dried oregano

½ tsp sazon

½ tsp paprika

¼ tsp coriander

¼ tsp cumin

¼ tsp fresh cracked black pepper

Instructions

Preheat your oven to 375 F.

In a large bowl stir together the yogurt, lemon juice, garlic paste, dried oregano, sazon, paprika, coriander, cumin and fresh cracked black pepper into a smooth marinade.

Add the chicken thighs and toss to evenly coat.

Let sit for at least 30 minutes and up to 3 hours.

Bake the Chicken

Notes: Bake the chicken until cooked through

Ingredients

1 lb marinated chicken thighs

Instructions

Spread the marinated chicken thighs onto a sheet tray lined with a wire rack.

Bake in the preheated oven for 20-25 minutes, until the chicken thighs are browned and the internal temperature reaches 165 F.

Remove from the oven and set aside to rest for 10 minutes.

Make the Yogurt Sauce

Notes: Make the cucumber yogurt sauce

Ingredients

1 english cucumber, grated

2 Tbsp low fat yogurt

1 garlic clove, grated

½ lemon, zested and juiced

¼ tsp dried dill

Kosher salt and cracked black pepper to taste

Instructions

For the yogurt sauce: In a medium bowl stir together the grated cucumber, low fat yogurt, grated garlic, lemon zest, dried dill and a pinch of salt and pepper.

Taste and adjust for seasoning and set aside in the fridge until ready to serve.

Sear the Chicken

Notes: Sear the chicken

Ingredients

Cooked Chicken Thighs

Olive Oil

Instructions

Slice the cooked chicken thighs into ¼ inch thin strips.

Heat a large cast iron skillet over medium high heat and add a little olive oil.

Heat the sliced chicken in the pan, stirring occasionally, for 4-5 minutes until nicely browned and slightly charred.

Remove the pan from the heat.

Assemble the Gyro

Notes: Assemble the gyros and serve

Ingredients

Toasted pita bread

Cucumber yogurt sauce

Sliced chicken thighs

Sliced red onion

Chopped tomato

Shatta to taste

Instructions

Spoon the cucumber yogurt sauce onto a warm pita then pile ¼ of the chicken on to the sauce.

Add sliced red onions and chopped tomato, roll the pita and toast in the same pan that you browned the chicken in with a little hot sauce if desired.

Serve with more yogurt cucumber sauce.