Chicken Gyros

Chicken Gyros


2 lb boneless, skinless chicken thighs(910 g), pounded flat
½ large yellow onion, peeled and root side removed
1 wooden skewer, sturdy, roughly 10 inches (25 cm)

2 cups greek yogurt(570 g)
¼ cup lemon juice(60 mL)
¾ cup olive oil(180 mL)
1 tablespoon kosher salt
3tablespoon garlic, minced
1 tablespoon coriander powder
2 tablespoon paprika
1 tablespoon ground cumin
½ teaspoon cayenne pepper
1 teaspoon cinnamon
1 teaspoon black pepper

1 large cucumber, shredded
2 cups greek yogurt(570 g)
1 tablespoon garlic, minced
¼ cup lemon juice(60 mL)
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

In a large bowl, combine marinade ingredients and stir well.
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.
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.
Preheat oven to 400°F (200°C).
Shred the cucumber, be sure to squeeze out any excess liquid.
In a medium bowl, combine tzatziki ingredients and stir well. Cover and refrigerate at least 30 minutes.
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.
Bake for 1.5 to 2 hours, until internal temperature reaches 165°F (75°C). Let cool for 10 minutes.
Carve off slices of chicken to fill a pita. Top with onion slices, tomato slices, and tzatziki sauce.