Easy Chicken Gyros

• active time: 10 minutes
• total time: 1 hour 20 minutes

Ingredients

3 tbs Greek yogurt

4 cloves garlic, (minced)

1 tbs olive oil

1 tbs white wine vinegar

1 lemon, (juiced)

1 tbs dried oregano

1 tsp salt

1 tsp paprika

1/2 tsp black pepper

2 lbs chicken thighs, (boneless + skinless)

1 large beefsteak tomato, (sliced)

1 small red onion, (sliced thin)

fresh parsley (for garnish)

pita flatbreads, (warmed)

tsatziki

Directions

Chicken:

In a small bowl, whisk together everything but the chicken.

Add the chicken to a large ziplock bag and then the marinade. Toss around to coat everything well and place in your fridge for a minimum of 2 hours. Or overnight. I marinated mine for 5 hours.

Preheat oven to 350° F.

Important: line a 9x5” loaf pan with parchment paper.

Layer the chicken in the loaf pan and then press them down at the end.

Bake for 1 hour or until the internal temperature reads 160° F. Remove your pan from the oven and let it rest for ten minutes. Next drain the juices carefully from the pan. Transfer gyro to a cutting board and slice as needed.