Name: Stone Athens Chicken Gyros Recipe
Cook time: 1 h
Total time: 1 h
Yield: 4 servings
Cuisine: Greek
Ingredients: 1 lb boneless skinless chicken thighs; 0.5 cups Greek yogurt (for marinade); 2 tbs olive oil; 2 tbs lemon juice; 3 tsp garlic cloves (minced); 1 tsp dried oregano; 0.5 tsp ground cumin; 0.5 tsp smoked paprika; 1 tsp kosher salt; 0.5 tsp black pepper; 1 cups Greek yogurt; 1 tsp garlic clove (grated or finely minced); 1 tbs lemon juice; 1 tsp olive oil; 1 tbs fresh dill (chopped) or 1/2 tsp dried dill; 0.5 tsp salt; 0.25 tsp black pepper; 2 ripe tomatoes (medium, diced or sliced); 0.5 red onion (thinly sliced); 1 tbs red wine vinegar; 1 tbs olive oil; 0.25 tsp sugar; 0.5 tsp salt; 0.25 tsp black pepper; 1 tbs fresh parsley (chopped); 1 lb frozen or fresh French fries; 1 tbs olive oil (for fries, if fresh); 4 pieces pita bread or flatbreads; 2 cups shredded lettuce; 0.25 cups optional: crumbled feta

Method

Gyro Chicken

Prepare marinade

In a bowl combine 1/2 cup Greek yogurt, 2 tbsp olive oil, 2 tbsp 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.

Marinate chicken

Trim excess fat from the chicken thighs and pat dry. Add the chicken to the marinade, coating thoroughly. Cover and refrigerate for at least 30 minutes and up to 4 hours (longer for deeper flavor).

Cook chicken

Preheat a grill pan or skillet over medium-high heat and add a thin film of oil if needed. Remove excess marinade from the chicken and cook 4-6 minutes per side, until internal temperature reaches 165°F (74°C) and edges are nicely charred. Alternatively, bake on a sheet at 425°F (220°C) for 18-22 minutes, turning once. Let rest 5 minutes, then slice thinly against the grain into strips.

Yoghurt-Garlic Cream

Whisk together 1 cup Greek yogurt, 1 tsp grated garlic, 1 tbsp lemon juice, 1 tsp olive oil, 1 tbsp chopped dill (or 1/2 tsp dried), 1/2 tsp salt and 1/4 tsp black pepper until smooth. Taste and adjust seasoning. Chill until ready to serve. If you prefer a thinner sauce, stir in 1-2 tsp water or olive oil to reach desired consistency.

Marinated Tomatoes & Onions

Place 2 diced tomatoes and 1/2 thinly sliced red onion in a bowl. Add 1 tbsp red wine vinegar, 1 tbsp olive oil, 1/4 tsp sugar, 1/2 tsp salt, 1/4 tsp black pepper and 1 tbsp chopped parsley. Toss gently and let sit at room temperature for 10-15 minutes to allow flavors to meld. For best results, refrigerate for up to 1 hour and bring to room temperature before serving.

Fries & Assembly

Prepare fries

If using frozen fries, cook according to package instructions (bake or fry) until golden and crisp. If using fresh fries cut from potatoes, toss with 1 tbsp olive oil and 1/2 tsp salt and bake at 425°F (220°C) for 25-30 minutes, turning once, until crisp.

Warm pitas

Warm 4 pitas in a dry skillet over medium heat for 30-60 seconds per side or wrap in foil and heat in a 350°F (175°C) oven for 5-7 minutes.

Assemble gyros

Lay a warmed pita on a plate. Spread 1-2 tbsp of yoghurt-garlic cream down the center. Add a handful (about 1/2 cup) of shredded lettuce, 3-4 oz (about 1/3 of the cooked chicken, sliced) of gyro chicken, a small handful of fries (about 3-4 fries) and a generous spoonful of marinated tomatoes & onions. Sprinkle optional crumbled feta if using. Drizzle additional sauce on top and fold the pita around the filling. Repeat for remaining pitas.

Serve

Serve immediately with extra yoghurt-garlic cream and remaining fries on the side.