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