Chicken Shwarma Gyros

I based this recipe off of bakingmischief.com

Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Yield 4-6 servings

Here’s What You Need:

  • Marinade
    • 1/4 cup olive oil
    • 3 tablespoons lemon juice
    • 3 garlic cloves, pressed
    • 1 teaspoon ground cumin
    • 1 teaspoon paprika
    • 1/2 teaspoon salt
    • 1/2 teaspoon black pepper
    • 1/4 teaspoon turmeric
    • 4 boneless skinless chicken thighs
  • Pita & Toppings
    • 1 small red onion, cut into wedges
    • 1/4 cup chicken broth or water
    • 4 pita bread loaves
    • 4-5 romaine leaves, shredded
    • 1 cucumber, chopped
    • 1 large tomato, chopped
  • Yogurt Sauce
    • 5 to 6 ounces (2/3 cup) plain Greek yogurt*
    • 1 teaspoon lemon juice
    • 1 large garlic clove, pressed
    • 1/4 teaspoon salt (or to taste)
    • Pepper to taste

Directions:

  • Marinate Meat
    • In a small bowl, combine marinade ingredients. Place chicken in a plastic bag and pour marinade over the top. Shake to coat and allow to marinate for at least 30 minutes, up to 2 hours.
  • Make Yogurt Sauce
    • In a small bowl (or the disposable yogurt cup), combine ingredients and stir until well incorporated.
  • Cook Meat
    • Preheat your oven to the warm setting (or lowest setting).
    • Heat a large skillet over medium-high to high heat, add chicken thighs (dispose of the marinade) and cook for 2-4 minutes until first side is seared and darkly golden. Flip and cook for an additional 2-4 minutes, until an instant-read thermometer inserted into the center of the thighs reads 160 °F. Flip chicken again if necessary and turn down the heat if the chicken seems to be burning.
    • Transfer chicken to a plate and place a piece of foil over the thighs to keep them warm. Set aside.
    • Over medium high-heat, deglaze your pan with a little chicken broth or water (about a quarter cup), scraping the burned and blackened pieces off the bottom while the liquid simmers.
    • Add onions to your pan.
    • Place your pita bread into the warm oven to heat while your onions cook.
    • Cook onions until your they reach your desired level of doneness (for me, about 4 minutes for fairly soft onions). Remove from heat.
  • Assemble
    • Slice thighs into strips and serve over warmed pita bread. Top with cooked onions, romaine, tomatoes, cucumbers, and yogurt sauce.

Chefs Notes:
Pretty easy meal. A lot simpler than a lot of other gyro recipes I’ve found. still quite tasty.

Shwarma chicken gyros. #easy #recipe #ramblingdabbler #mmmm recipe on the blog.

A post shared by brandon foster (@ramblingdabbler) on

 

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