Tender pieces of chicken thigh, marinated in olive oil, lemon juice and Greek spices, served in a warmed pita bread with onion, black olives, tomato, and feta cheese.
Course
Main Course
Cuisine
Mediterranean
Prep Time4hours
Cook Time20minutes
Total Time4hours20minutes
Servings8
Ingredients
1/2cupolive oil
6clovesgarlicchopped
1Tbspchopped fresh rosemaryor 3/4 tsp dried
1Tbspchopped fresh thymeor 3/4 tsp dried
1Tbspchopped fresh oreganoor 3/4 tsp dried
2lemonsjuiced
1poundchicken thighsor breasts cut into 1½” cubes
1red onionthinly sliced
1medium tomatodiced or sliced
1/4cupblack olivessliced
1/4cupfeta cheesecrumbled
1/4cuptzatziki saucesee below
pita bread
Method
Mix all ingredients in a bowl and toss chicken cubes well to coat. Cover bowl with plastic wrap or place in a zip lock bag and refrigerate for at least eight hours or overnight.
Skewer the chicken pieces pushing them tightly together on the skewer (This will help to keep the chicken from drying out on the grill).
Brush grill to clean and heat on high. When hot reduce heat to low and oil the grate. Place skewers on the grill and cook for about 8 minutes before turning (Chicken will stick to the grill if you try to turn it too soon).
Turn the skewers of chicken until each side is well-marked and the chicken is no longer pink.
Remove chicken from the grill and allow to rest for about 5 minutes before removing from the skewers (If you wait too long to take the chicken off the skewers it becomes difficult).
To Serve
Place slices of red onion down the center of a warmed pita bread, followed by chicken, tomatoes, olives and feta. Spoon tzatziki sauce over and fold bread to create a “taco” (wrap the gyros in a piece of wax paper to hold closed). Serve with a side of cucumber and tomato salad to make a complete meal.