This soup came out amazing and is simple and healthful. With a side salad or some chips and dip, this would be excellent. It can be served in tiny shot glasses as an entree or an appetizer. Enjoyable for the whole family!
| Prep Time: | 20 mins |
| Cook Time: | 1 hr |
| Additional Time: | 4 hrs 10 mins |
| Total Time: | 5 hrs 30 mins |
| Servings: | 6 |
| Yield: | 6 gyros |
Ingredients
- 1 cup Greek yogurt
- ¼ cup extra-virgin olive oil
- 2 tablespoons lemon juice
- 1 tablespoon red wine vinegar
- 3 cloves garlic, minced
- 2 teaspoons kosher salt
- 1 ½ teaspoons paprika
- 1 teaspoon ground black pepper
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander seed
- 1 teaspoon dried oregano
- ½ teaspoon crushed red pepper
- ¼ teaspoon ground cinnamon
- 2 ½ pounds boneless, skinless chicken thighs
- 1 large onion
- 2 8- to 10-inch wooden skewers
- 6 pita breads, warmed
- ½ cup tzatziki sauce
- ½ cup shredded lettuce, or to taste (Optional)
- ½ cup diced tomato, or to taste (Optional)
- ¼ cup diced red onion, or to taste (Optional)
Instructions
- Gather all ingredients.
- ALLRECIPES / NELLY CUANALO
- Combine Greek yogurt, olive oil, lemon juice, vinegar, garlic, salt, paprika, black pepper, cumin, coriander, oregano, red pepper, and cinnamon in a medium bowl and stir until well combined.
- ALLRECIPES / NELLY CUANALO
- Pound chicken thighs evenly to about 1/2 inch in thickness. Coat all chicken well in marinade, cover, and refrigerate at least 4 hours or overnight.
- ALLRECIPES / NELLY CUANALO
- Preheat the oven to 375 degrees F (190 degrees C). Cut ends off onion and cut onion in half horizontally. Place onion halves next to each other on a parchment or foil-lined rimmed baking sheet. Insert one skewer into each onion half, standing up vertically.
- ALLRECIPES / NELLY CUANALO
- Remove chicken from marinade, allowing excess to drip off, and thread each piece of chicken over the two skewers to form a large stack.
- ALLRECIPES / NELLY CUANALO
- Bake in the preheated oven until evenly browned and cooked through, about 1 hour, rotating halfway through.
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- Allow meat to rest for 10 minutes before slicing.
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- Place the sliced chicken in a warm pita topped with tzatziki sauce, lettuce, tomato, and red onion.
- ALLRECIPES / NELLY CUANALO
- Serve and enjoy.
- ALLRECIPES / NELLY CULANO
- To achieve deeper charred bits around the meat, crank the heat up in the oven to 425 degrees F (220 degrees C) during the last 5 to 10 minutes of cooking.
- Nutrition data for this recipe includes the full amount of marinade ingredients. The actual amount of marinade consumed will vary.
Reviews
The marinade, delicious. Followed the recipe but the cooking time was longer than an hour because it took quite a while for the chicken to cook through and for the internal temperature to reach the proper and safe temperature. The onions collapsed half way through. But very delicious. The tzaziki sauce became watery when I put it in the food processor. Next time will not do this. I thicken it more by adding more yogurt. Did use Greek yogurt.
Made it tonight. A winner overall. My very Greek husband who has strong opinions and doesn’t love chicken proclaimed this as “very good”. My tzatziki was more highly rated :). I LOVED this. I used small naan for a Greek taco effect. I used cucumber (still not authentic in a gyro) instead of lettuce for crunch. One problem I had: the bottom piece of chicken was undercooked. Anyone encounter this? Any suggestions on how to adjust for more even cooking is welcome.
This was definitely worth the effort, it was so good. My only change was I used store-bought tzatziki. I will make it again, but next time I will make the tower with 3 or maybe 4 onion bases to be more stable. I know that means the surfaces inside the structure won’t get as nicely browned, but My stack fell over several times during cooking and it was very difficult to upright it. Don’t skip pounding the chicken, it helps make it tender. Great recipe, thank you!
Delicious! The marinade was very tasty even before I added the skinless, boneless chicken thighs. I used 8 garlic cloves instead of the listed 3 to the marinade but I add extra garlic in all recipes. I marinated for 3:45. I couldn’t find skewers so I just covered the onions with the chicken. When I made the sauce I chopped my cucumbers up in small pieces versus using a food processor. Still very tasty. This recipe is going into my dinner rotation. Thank you Nicolemcmom and Kenny!
Most delicious thing I have ever had. Love Love love it
OH MY GOSH, this was crazy good!! We didn’t even add anything to the pita, just the oven-roasted onion and chicken. I marinated overnight, the chicken was so tender and flavorful. Made the tzaziki sauce she recommends. Perfection! I didnt have wooden skewers so I used chopsticks.
It was a little time consuming as far as the prep work — but the flavor was well worth the work. I did experience a topple of the chicken stack as the onion stand cooked down. I just leaned the stack against the side and continued to cook it. Everyone loved them. I will make this recipe again. I think the recipe might be good with pork or lamb. Thanks for the recipe.
Made exactly as written except grilled at 375 on my Traeger vs oven. This was good! Chicken was flavorful! The onions (grilled!) were reasonably salty and added a depth! Used lettuce and tomatoes from my garden. I would make again. Thanks Nicole!!
Amazing. So delicious!