Chicken Gyro Plate Recipe

Make marinade and marinate chicken

In a medium bowl combine 1/2 cup Greek yogurt, 2 tbs olive oil, 2 tbs lemon juice, 3 tsp minced garlic, 1 tsp dried oregano, 1/2 tsp ground cumin, 1/2 tsp smoked paprika, 1 tsp kosher salt and 1/2 tsp black pepper. Whisk until smooth. Add 1 lb trimmed chicken thighs and toss to coat thoroughly. Cover and refrigerate at least 30 minutes, preferably 2–4 hours (up to overnight) to develop flavor.

Cook chicken

Remove chicken from refrigerator 15 minutes before cooking. Heat a large skillet or grill pan over medium-high heat and add a drizzle of oil or spray. Cook chicken thighs 5–7 minutes per side (depending on thickness) until internal temperature reaches 165°F (74°C) and exterior is nicely browned. Alternatively, grill over medium-high heat for same timing. Transfer to a cutting board and let rest 5 minutes, then slice thinly across the grain into strips.

Rinse 1 cup rice under cold water until water runs clear. In a small saucepan bring 2 cups water or broth, 1 tbs olive oil and 1/2 tsp salt to a boil. Add rice, stir once, reduce heat to low, cover and simmer 15 minutes. Remove from heat and let sit, covered, 5–10 minutes to steam. Fluff with fork just before serving.

In a bowl combine 1/2 cup diced cucumber, 1/2 cup halved cherry tomatoes, 1/4 cup thinly sliced red onion, 1/4 cup halved kalamata olives and 1/4 cup crumbled feta. Add 2 tbs chopped parsley.

Whisk together 1 tbs extra-virgin olive oil, 1 tsp red wine vinegar, 1/2 tsp dried oregano, 1/4 tsp salt and 1/4 tsp black pepper. Pour dressing over salad and toss gently. Taste and adjust seasoning. Keep chilled until plating.

Grate 1/4 cup cucumber, place grated cucumber in a paper towel or clean kitchen towel and squeeze out as much moisture as possible (important to avoid watery tzatziki). In a bowl combine 1/2 cup Greek yogurt, the squeezed grated cucumber, 1 tsp minced garlic, 1 tbs chopped fresh dill, 1 tsp lemon juice, 1/2 tsp olive oil, 1/4 tsp salt and 1/8 tsp black pepper. Stir until combined. Chill at least 15 minutes to let flavors mellow.

Warm 2 pita breads in a dry skillet for 30–60 seconds per side, in a 350°F oven wrapped in foil for 5–8 minutes, or directly over a gas burner for a few seconds each side. Keep warm under a towel.

Plate by dividing rice onto plates, add a portion of sliced chicken gyro beside the rice, spoon a generous scoop of Mediterranean salad next to the chicken and rice, and add a dollop (about 2–3 tbs) of tzatziki. Garnish with lemon wedges and a sprinkle of chopped parsley. Serve pita on the side to use for wrapping or scooping. Squeeze lemon over chicken to taste.