Chicken Gyro

Ingredients

Greek yogurt

Dairy-freecoconut yogurt

0.17 cup0.17 cup

olive oil

1 tbsp

lemon juice

1/2 tbsp

garlicfinely minced

3 cloves

dried oregano

1/2 tbsp

cumin

1/2 tsp

paprika

1 tsp

salt

3/4 tsp

black pepper

1/2 tsp

red pepper flakes

1/4 tsp

chicken thighsboneless, skinless

1 lb

English cucumbergrated or thinly sliced

1/2 cup

Greek yogurtfull-fat

Dairy-freecoconut yogurt full-fat

1/2 cup1/2 cup

fresh herbsmint, parsley, or dill, chopped

1/8 cup

garlicminced

1 clove

cherry tomatoeshalved

1 cups

cucumberdiced

1 cups

flat-leaf parsleychopped

1/8 cup

olive oil

1/2 tbsp

red wine vinegar

1 tsp

pita bread

Dairy-freegluten-free pita bread

2 pieces2 pieces

red onionthinly sliced

1/8 cup

Method

1. 01Whisk yogurt, olive oil, lemon juice, garlic, oregano, cumin, paprika, salt, pepper, and red pepper flakes. Pour over chicken thighs and marinate at least 30 minutes or up to 12 hours.30 min
2. 02Sprinkle cucumber with salt, let sit 5-10 minutes, strain pressing out liquid. Return to bowl, add yogurt, garlic, herbs, salt, and pepper. Mix, taste, and adjust with lemon if desired. Refrigerate.10 min
3. 03Combine cherry tomatoes, diced cucumber, parsley, olive oil, red wine vinegar, salt, and pepper in a bowl. Set aside at room temperature.
4. 04Preheat oven to 375°F. Heat 1 tbsp olive oil in a grill pan or cast-iron skillet over medium-high heat. Let marinade drip off chicken, then sear each side until deep grill marks appear.
5. 05Transfer chicken to oven and cook through to 170°F internal temperature. Shred with two forks into bite-sized pieces. Taste and adjust salt, chili flakes, and lemon.10 min
6. 06Warm pita bread in oven or toaster oven until pliable. Spread tzatziki on pita, layer with chicken, tomato-cucumber salad, and red onion. Wrap in paper and serve.