Chicken Shawarma Gyros
- Level: Easy
- Yield: 4 servings; 1 3/4 cups tzatziki sauce
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 588
- Total Fat
- 33
- Saturated Fat
- 8
- Carbohydrates
- 39
- Dietary Fiber
- 6
- Sugar
- 8
- Protein
- 39
- Cholesterol
- 111
- Sodium
- 1037
- Total: 1 hr 45 min (includes marinating and resting time)
- Active: 40 min
Ingredients
Chicken:
1/2 pound boneless, skinless chicken breasts, sliced
1/2 pound boneless, skinless chicken thighs, sliced
3/4 cup plain whole milk Greek yogurt
1/4 cup olive oil
2 tablespoons lemon juice
1 teaspoon ground cumin
1 teaspoon smoked paprika
1/2 teaspoon ground coriander
1/2 teaspoon ground turmeric
1/4 teaspoon ground cardamom
3 cloves garlic, minced
Kosher salt and freshly ground black pepper
Tzatziki Sauce:
1/2 large English cucumber
1 cup plain whole milk Greek yogurt
2 tablespoons chopped fresh dill
2 tablespoons olive oil
1 tablespoon lemon juice
1/4 teaspoon cayenne pepper
Pinch granulated sugar
2 cloves garlic, minced
Kosher salt
To Serve:
4 pita breads, warmed
2 large ripe tomatoes, sliced
Pickle spears, chopped
1/4 cup thinly sliced red onion
Directions
- Marinate the chicken: Place the chicken breasts and thighs in a shallow dish or large resealable plastic bag. Stir together the yogurt, olive oil, lemon juice, cumin, paprika, coriander, turmeric, cardamom, garlic and a pinch of salt in a medium bowl. Pour the marinade over the chicken and turn to coat. Seal and refrigerate for at least 1 hour and up to overnight.
- Make the tzatziki sauce: Grate the cucumber and place on a paper towel-lined baking sheet. Let stand 10 minutes. Stir together the yogurt, dill, olive oil, lemon juice, cayenne, sugar and garlic in a medium bowl.
- Drain the cucumber and squeeze any liquid out. Add to the yogurt mixture and stir until combined. Season with salt to taste. Refrigerate until ready to serve.
- Remove the chicken from the marinade and sprinkle with salt and pepper. Heat a grill pan to medium-high heat until hot. Grill the chicken, turning occasionally, until charred and cooked through, 4 to 5 minutes. Let the chicken rest about 15 minutes before chopping.
- To serve, spread some of the tzatziki on the warmed pitas. Top with the chicken, tomatoes, pickles and onion. Drizzle with additional tzatziki, if desired.