Chicken Gyro Recipe

Marinate and season

Pat chicken thighs dry with paper towels. In a bowl, combine smoked paprika, paprika, ground cumin, garlic powder, onion powder, dried oregano, cayenne pepper, kosher salt and black pepper. Add olive oil and lemon juice and mix to form a paste. Rub the spice mixture evenly over both sides of the chicken. Let sit at room temperature for 15 minutes or refrigerate up to 2 hours.

Cook chicken

Heat a large cast-iron skillet or heavy-bottomed pan over medium-high heat until hot. Add 1 teaspoon oil if needed. Add chicken thighs and cook 4–6 minutes per side until well blackened at the edges and internal temperature reaches 165°F (74°C). Remove chicken to a cutting board and let rest 5 minutes, then slice thinly across the grain into strips.

While chicken rests, place thinly sliced red onion in a jar or bowl. In a small saucepan (or microwave-safe cup), combine rice vinegar, water, sugar and salt. Heat just until sugar and salt dissolve and mixture is warm (about 30–60 seconds). Pour pickling liquid over onions, press down to submerge, and let sit at least 15 minutes. For best flavor, refrigerate 30 minutes to 1 hour before serving. Leftovers keep well refrigerated for up to 2 weeks.

Grate the seeded cucumber and squeeze out excess moisture using a clean kitchen towel or paper towels. In a bowl combine Greek yogurt, grated cucumber, minced garlic, lemon juice, olive oil, chopped dill, salt and pepper. Stir until smooth and taste — adjust salt or lemon as needed. Refrigerate until ready to assemble. Keeps 3–4 days.

In a blender or food processor combine Greek yogurt (or sour cream), cilantro, lime juice, honey and salt. Blend until smooth and bright green. If mixture is too thick, thin with 1–2 teaspoons of water or lime juice. Adjust seasoning. Chill briefly if desired.

Warm the naan: heat a clean skillet over medium heat, brush each naan lightly with olive oil and warm 30–45 seconds per side until soft and slightly charred. Alternatively, wrap in foil and warm in a 350°F (175°C) oven for 5–8 minutes.

Build each gyro: place a warmed naan on a plate. Add a handful (about 1/2 cup) of baby spinach in the center, then arrange several slices of blackened chicken over the spinach. Top with a few tablespoons of tzatziki, 1–2 tablespoons of cilantro crema, a spoonful of pickled red onions, 2–3 tablespoons of sliced cucumber, and sprinkle with crumbled feta and a few cilantro leaves.

Serve: fold or roll the naan around the filling and serve immediately while chicken is warm. Provide extra tzatziki and cilantro crema on the side.