Chicken Gyros

Ingredients

• 1.8 lbchicken thighs, skinless and boneless, sliced thinly
• 5 1/4 ozGreek yogurt
• 2lemons, one juiced, one in wedges
• 4 clovesgarlic, crushed
• 2 tspdried oregano
• 2 tspsweet paprika
• 1 tspground cumin
• 1/4 cupextra virgin olive oil
• 4pita breads
• 2tomatoes, sliced
• 1red onion, sliced as thinly as you can
• 7 oztzatziki
• 1 1/2 tspsea salt

Method

1. 1

   Mix the yogurt with the lemon juice, garlic, oregano, paprika, cumin, half the olive oil and the salt, turn the sliced chicken through it and leave it covered in the fridge.

2. 2

   Heat a heavy skillet or griddle over the highest flame you have with the rest of the olive oil, until it is smoking faintly.

3. 3

   Lay the chicken out in a single layer and leave it undisturbed until the underside is blackened in patches, then turn it and cook until no pink remains and it reads 165°F, 5 to 6 minutes a batch in all. Cook the rest the same way.

4. 4

   Wipe the pan out and warm the pitas for about thirty seconds a side, until they puff slightly and are pliable.

5. 5

   Spread each pita with tzatziki, pile on the chicken, then the tomato and red onion, and roll it up tightly in paper. Serve with the lemon wedges.

Nutrition per serving