Chicken Gyros with Homemade Flatbread and Tzatziki

Ingredients

• 1.5 lb boneless chicken thighs
• 0.5 cup Greek yogurt (for marinade)
• 0.25 cup lemon juice (for marinade)
• 6 garlic cloves (grated, for marinade)
• 1 tbsp olive oil (for marinade)
• 2 tsp garlic powder
• 2 tsp oregano
• 2 tsp smoked paprika
• 1 tsp coriander
• 1 tsp cumin
• 1 tsp chicken seasoning
• salt and pepper (to taste)
• 1 cup Greek yogurt (for tzatziki)
• 1 cucumber (grated, for tzatziki)
• 3 garlic cloves (grated, for tzatziki)
• 0.25 cup dill (chopped)
• 1 tbsp olive oil (for tzatziki)
• 1 tsp salt (for tzatziki)
• 1 tsp garlic powder (optional, for tzatziki)
• 0.25 tsp black or white pepper (for tzatziki)
• 1 lemon juice (juice of one lemon, for tzatziki)
• cucumber (sliced, for topping)
• tomatoes (sliced, for topping)
• red onions (sliced, for topping)
• French fries (for topping)
• feta cheese (crumbled, for topping)
• parsley (for topping)
• 510 g all purpose flour
• 250 ml warm water
• 85 g Greek yogurt (for flatbread)
• 1 tbsp olive oil (for flatbread)
• 1 tsp salt (for flatbread)
• 2 tsp active dry yeast

Steps

1. 1

   In a large bowl, add the chicken thighs, 1/2 cup Greek yogurt, 1 tbsp olive oil, 6 grated garlic cloves, 1/4 cup lemon juice, and all the spices (garlic powder, oregano, smoked paprika, coriander, cumin, chicken seasoning, salt, and pepper). Coat the chicken well.

2. 2

   Cover the bowl and marinate in the fridge for at least 1 hour, ideally overnight for the best flavor.

3. 3

   Preheat your oven to 350°F (177°C).

4. 4

   Prepare the roasting skewer by placing the base of the skewer into a halved onion to stabilize it. Stack the marinated chicken thighs onto the skewer, pressing them down tightly to form a compact meat “tower.”

5. 5

   Roast in the oven for about 45-50 minutes, or until the internal temperature reaches 165°F (74°C).

6. 6

   Remove the chicken from the oven and slice it thinly. Place the sliced meat back into the oven under the broiler for 5-6 minutes until you achieve a nice char.

7. 7

   To make the tzatziki sauce: In a small bowl, combine 1 cup Greek yogurt, chopped dill, grated cucumber, lemon juice, 3 grated garlic cloves, 1 tbsp olive oil, salt, and pepper. Mix until well combined, cover, and set aside in the fridge.

8. 8

   To make the flatbread: In a large bowl, mix together the flour and salt until combined.

9. 9

   Add the yeast (dissolved in the warm water), 85g Greek yogurt, and 1 tbsp olive oil. Mix until a dough forms.

10. 10

    Knead the dough on a floured surface for 8-10 minutes until it is smooth and elastic.

11. 11

    Place the dough in a greased bowl, cover, and let it rise for 1 hour or until doubled in size.

12. 12

    After resting, divide the dough into 6-8 equal-sized balls. Cover them and let them rest for an additional 15 minutes.

13. 13

    Flour your surface and roll each dough ball into a circle.

14. 14

    Heat a skillet or comal over medium heat and brush lightly with oil. Cook each flatbread for 1–2 minutes per side until golden spots form.

15. 15

    Assemble the gyros by placing the charred chicken on a flatbread and adding toppings like cucumber, tomatoes, red onions, French fries, feta cheese, parsley, and a generous dollop of tzatziki.

Notes

For the best results, marinate the chicken overnight to allow the enzymes in the yogurt to tenderize the meat. When making the tzatziki, you can squeeze the grated cucumber in a paper towel to remove excess moisture for a thicker sauce.

Nutrition per serving

• main
• dinner
• Greek
• chicken
• gyros
• homemade bread
• tzatziki
• roasted