Directions 10 steps | 255 Minutes
Prepare the Greek chicken marinade. In a large bowl, whisk together the Greek yogurt, extra-virgin olive oil, leon zest, lemon juice, garlic cloves, ground coriander, paprika, dried oregano, ground cumin, honey and black pepper.
Flatten the chicken thighs. Place the chicken on a cutting board and cover with a piece of plastic wrap. Use a meat mallet or a rolling pin to pound the chicken thighs until it is evenly thick throughout, about ½ inch. (See notes 2.)
Add the chicken thighs to the prepared Greek chicken marinade. Toss the chicken until evenly coated and refrigerate. Marinate the chicken for at least 2 hours or overnight.
Preheat the oven to 375°F. Line a baking sheet with parchment paper or prepare a cast iron skillet. Slice the top and bottom off of the onion and then slice the onion into a large disc, about 1½ inches thick. Poke two thick, wooden skewers into the center of the onion, about 1 inch apart, until it is flush with the bottom of the onion.
Skewer the chicken thighs through both skewers. Do not stretch the chicken thighs between the two skewers. Roast the chicken for about 1-1½ hours until the chicken is cooked through and the center of the chicken reaches 165°F. (See notes 3.)
While the chicken roasts, create the tzatziki sauce. Peel and slice the cucumber lengthwise. Use a spoon to remove the seeds of the cucumber.
Shred the cucumber. Place the shredded cucumber in a colander or a mesh strainer and toss with a heaping ¼ teaspoon of salt. Let the cucumber drain for 15 minutes. Squeeze to remove all of the liquid from the cucumber.
In a bowl, whisk together the Greek yogurt, extra-virgin olive oil, dill and minced garlic. Add the drained cucumber and mix until well combined. Season with salt and pepper, to taste.
Once the chicken is done, let it rest for 5-10 minutes before slicing thin slices.
Assemble the Greek chicken gyros. On a pita, spread the tzatziki, layer the sliced chicken, and top with sliced red onions and tomatoes. Finish with a sprinkling of feta. Serve and enjoy!
- Instead of using only dill, a combination of dill, fresh mint or parsley can be used.
- If pressed for time, this step can be skipped. Pounding the chicken thighs will help the chicken cook evenly.
- Do not stretch the chicken as the chicken will shrink as it cools.