Greek Chicken Gyro

Upon coming back to Houston after visiting family during the holidays, I was not in the mood to cook since I barely had time to go grocery shopping. I did have chicken thighs in the refrigerator, so I decided to make Greek Chicken Gyros with the thighs and they did not disappoint! Dr. Sweetpea devoured his meal and ate seconds. This is a definite keeper in our household!

Greek Chicken Gyro

(Source: Recipe Tins)

Ingredients

2 lb / 1 kg boneless skinless chicken thigh fillets

3 large garlic cloves , minced (~ 3 tsp)

1 tbsp white wine vinegar (or red wine or apple cider vinegar)

3 tbsp lemon juice

1 tbsp extra virgin olive oil

3 tbsp Greek yoghurt

1 1/2 tbsp dried oregano

1 tsp salt

Black pepper

Place all the ingredients in a ziplock bag and massage to mix. Add the chicken into the ziplock bag and massage to cover all the chicken in the Marinade. Marinate for at least 2 hours, preferably 3 hours, ideally 12 hours and no longer than 24 hours.

Brush the outdoor grill with oil, then preheat on medium high. Or heat 1 tbsp of oil in a fry pan over medium high heat. Remove chicken from Marinade. Cook the chicken for 2 to 3 minutes on each side, until golden brown and cooked through (cooking time depends on size of chicken).

Remove the chicken from the grill / fry pan onto a plate. Cover loosely with foil and allow to rest for 5 minutes before serving.

*I baked our chicken in the oven at 430 degrees for 30 minutes and the chicken turned out tasty too!