CHICKEN GYRO

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CHICKEN GYRO

Yield 4

Prep time

1 H & 10 M

Cook time

30 Min

Total time

1 H & 40 M

Ingredients

Seasoning mixture

• 1 packet Sazon
• 1 tsp chipotle chili powder
• 2 tsp paprika
• 1 tsp oregano
• 1 tsp cayenne pepper
• 1/2 tsp cumin
• Salt to taste

Chicken Marinade

• 2 lb chicken thighs, skinless, boneless
• 2 Tbsp olive oil
• 5 cloves garlic, minced
• 1/2 shallot, minced
• 1 lemon, zest and juice
• 1/4 cup yogurt

Tzatziki sauce

• 1 1/2 cup plain yogurt
• 1-2 Persian cucumbers, deseeded and cubed
• 1 Tbsp chopped mint ( around 5 leaves)
• 1 Tbsp chopped dill
• 1 lemon, zest and juice
• 1-2 cloves garlic
• Salt to taste (start at 1 tsp, and increase to your liking)

• 4 pitas of choice
• Tomato, thinly sliced
• red onion, thinly sliced
• pickles, sliced

Instructions

1. In a small bowl, combine all dry ingredients for the dry seasoning mixture. Set aside.
2. Add chicken to a large bowl or ziplock bag, then pour in olive oil, garlic, shallot, zest and juice of 1 lemon, yogurt, and seasoning mixture. Coat well and marinate for 1-4 hours.
3. Meanwhile, make the tzatziki sauce by combining all ingredients: yogurt, cucumbers, mint, dill, lemon zest and juice. Taste it and add more salt if needed. Refrigerate.
4. After chicken has been marinated, place on a rack placed onto baking sheet. Bake for 20 minutes at 400 degrees, flip and finish at 425 degrees for another 10-15 more minutes.
5. Once the chicken is done, allow them to rest for 10-15 minutes, then cut into 1 inch strips.
6. Warm pan to high heat, add chicken strips and crisp up for 2-3 minutes. Step 7 Warm your pitas. Layer with tzatziki sauce, tomato, chicken, and if you’d like: lettuce, tomato, red onion and pickles as well. Enjoy!

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