chicken gyro salad
INGREDIENTS
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Notes:
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Don’t worry if you don’t have a grill. Despite all of my excited talk about it, we’ve made this dinner many times in a grill pan on the stove and/or roasted in the oven.
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Short of making your own pitas, if you have any luck finding Kontos brand pocketless pitas, they’re my favorite for meals like this — thick, keep well without getting stale, freeze well for later and toast up beautifully. (Not sponsored!)
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Did you know that gyros means rotate or turn? The classic gyro sandwich is named after the vertical rotisserie usually used to cook lamb, beef or other meats. Needless to say, we’re adapting the idea a tad loosely here.
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Serves 6 (generously) and 8 (our crowd, no leftovers)
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Chicken
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Zest and juice of 1 lemon
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3 cloves garlic, minced
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1 1/2 teaspoon kosher salt
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3/4 teaspoon paprika
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1/4 teaspoon hot smoked paprika, plus more to taste
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1 1/2 teaspoons dried oregano, crumbled
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Freshly ground black pepper
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10 boneless, skinless chicken thighs (about 3 pounds)
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Tzatziki dressing
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2 cups (554 grams) plain, unsweetened Greek yogurt
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1 hothouse, English or seedless cucumber, unpeeled (about 1 pound)
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2 tablespoons freshly squeezed lemon juice
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1 tablespoon white wine vinegar
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1 tablespoon minced fresh dill
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2 medium cloves garlic, minced
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1 1/2 teaspoons kosher salt
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1/2 teaspoon freshly ground black pepper
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