Greek Gyros or Greek Rice Bowls
From Chef Genevieve
Chicken Gyro:
2lbs chicken thighs
1/2 cup Greek yogurt
1/4 cup olive oil
1 lemon, zest and juice
4 garlic cloves, minced
2 tsp salt
1 tsp paprika
1 tsp cumin
1 tsp oregano
1 tsp coriander
1 tsp pepper
Directions
Slice chicken thighs in half then add to a bowl with all remaining ingredients. Mix well, cover and allow to marinate up to 12 hours.
Direction (I Susan changed this up): slice Onion up and lay flat on a lined baking sheet. Set chicken on top and cook at 400°F for 20-30 minutes and then broil for a few minutes to crisp until the internal reaches 165°F.
Tzatziki:
1 cup Greek yogurt
1/3 cucumber, grated and drained
1 clove garlic, grated
1/2 lemon, juiced
1 tsp dill
1/2 tsp salt
Directions: combine all ingredients.
Additional Ingredients:
6 pitas, warmed
2 roma tomatoes, diced for topping
1/2 cucumber, diced for topping
1/4 red onion diced for topping
kalamata olives
1/2 cup crumbled feta
Spread tzatziki on a warmed pita then add your sliced chicken. Top with diced red onion, cucumbers, tomatoes, feta and drizzle on more tzatziki.
Enjoy!
