Ingredients
- 3tbs greek yogurt
- 4 clovesgarlic, (minced)
- 1tbs olive oil
- 1tbs white wine vinegar
- 1 mediumlemon, (juiced)
- 1tbs dried oregano
- 2 tspsalt
- 1 tsppaprika
- ½ tspblack pepper
- 2 lbschicken thighs, (boneless + skinless)
- 1 largebeefsteak tomato, (sliced)
- 1 smallred onion, (sliced thin)
- fresh parsley (for garnish)
- pita flatbreads, (warmed)
- tzatziki
Directions
Chicken:
- 1
In a small bowl, whisk together everything but the chicken.
- 2
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.
- 3
Preheat oven to 350° F.
- 4
Important: line a 9x5” loaf pan with parchment paper.
- 5
Layer the chicken in the loaf pan and then press them down at the end.
- 6
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.