Shawarma/Gyros
Grill/Smoker • Chicken, Kebab
Serving size: 8 servings
Ingredients
- 2 lb boneless, skinless chicken thighs, pounded flat
- ½ large yellow onion, peeled and root side removed
- 2 cups greek yogurt
- ¼ cup lemon juice
- ¾ cup olive oil
- 1 tablespoon kosher salt
- 1 tablespoon garlic, minced
- 1 tablespoon coriander powder
- 1 tablespoon paprika
- 1 tablespoon ground cumin
- ½ teaspoon cayenne pepper
- 1 teaspoon cinnamon
- 1 teaspoon black pepper
- Tzatziki
- 1 large cucumber, shredded
- 2 cups greek yogurt
- 1 tablespoon garlic, minced
- ¼ cup lemon juice
- 2 tablespoons fresh dill, finely chopped
- 2 tablespoons fresh parsley, finely chopped
- salt, to taste
- pepper, to taste
- 8 pita breads
- onion, sliced
- tomato, sliced
Directions
- 1. In a large bowl, combine marinade ingredients and stir well.
- 2. On a cutting board, place a piece of plastic wrap over the chicken thighs and pound until about ½ inch (1 cm) thick with a meat mallet, rolling pin, or heavy pan.
- 3. In another large bowl or gallon plastic bag, combine chicken thighs and marinade, stirring well to coat. Cover and refrigerate for at least one hour and up to one day.
- 4. Preheat oven to 400°F (200°C).
- 5. Shred the cucumber, be sure to squeeze out any excess liquid.
- 6. In a medium bowl, combine tzatziki ingredients and stir well. Cover and refrigerate at least 30 minutes.
- 7. On a baking sheet or a large cast-iron skillet, use the onion half as a base and position the skewer vertically like a spit. Skewer the chicken thighs individually, rotating each one 90 degrees.
- 8. Bake for 1.5 to 2 hours, until internal temperature reaches 175°F (75°C). Let cool for 10 minutes.
- 9. Carve off slices of chicken to fill a pita. Top with onion slices, tomato slices, and tzatziki sauce.
- 10. Enjoy!
Nutrition
Amount per serving
Calories: 644
Total Fat: 29g
Total Carbohydrate: 51g
Dietary Fiber: 3g
Sugars: 18g
Protein: 44g