Gyro Platter, Chicken Recipe
Make Gyro Platter, Chicken Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Marinated Chicken
Tzatziki Sauce
Platter & Accompaniments
Seasoning & Finishing
Method
Marinated Chicken
- 1
Prepare marinade
In a medium bowl, combine 1 cup Greek yogurt, 2 tbs olive oil, 2 tbs lemon juice, 3 tsp minced garlic, 1 tsp dried oregano, 1 tsp ground cumin, 1 tsp smoked paprika, 1 tsp kosher salt, and 1 tsp black pepper. Whisk until smooth and uniform.
- 2
Marinate chicken
Trim excess fat from 1 lb chicken thighs and add to the bowl with the marinade. Toss to coat thoroughly, cover, and refrigerate for at least 1 hour, preferably 4 hours or up to overnight for best flavor.
- 3
Cook chicken
When ready to cook, preheat oven to 425°F (220°C) or heat a grill to medium-high. If using oven, arrange marinated thighs on a rimmed baking sheet lined with foil or in a cast-iron skillet. Roast for 18–22 minutes, or until internal temperature reaches 165°F (74°C) and edges are lightly charred. If grilling, oil the grates and cook 4–6 minutes per side until cooked through and slightly charred. Let the chicken rest 5 minutes, then slice thinly against the grain into strips.
Tzatziki Sauce
- 4
Prepare cucumber
Grate 1/2 cup English cucumber (about 1 small cucumber), then place in a fine sieve or kitchen towel and squeeze out excess water until mostly dry. This prevents a watery sauce.
- 5
Mix tzatziki
In a small bowl, combine 1 cup full-fat Greek yogurt, the drained grated cucumber, 1 tsp minced garlic, 1 tbs chopped fresh dill, 1 tbs lemon juice, 1 tsp olive oil, 1/2 tsp kosher salt, and 1/4 tsp black pepper. Stir until smooth. Taste and adjust salt or lemon as desired. Refrigerate at least 15 minutes to let flavors meld.
Platter & Assembly
- 6
Prepare accompaniments
Warm 4 pieces pita bread briefly in a 350°F (175°C) oven for 3–5 minutes or directly over a grill/ stovetop until pliable and slightly charred. Arrange 2 cups shredded romaine, 1 cup sliced/diced tomato, 1/2 cup thinly sliced red onion, 1/2 cup crumbled feta, and 1/4 cup pepperoncini or pickles on a serving platter or divide among plates.
- 7
Slice and finish chicken
Place the sliced chicken on the platter or on warm pita. Drizzle the chicken lightly with 1 tsp olive oil and sprinkle 1/2 tsp dried oregano and 1/2 tsp ground sumac, if using.
- 8