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EFK Chicken Gyros

Lemon-garlic oregano chicken tucked into warm pita with tomato, red onion, tzatziki, and herbs.

Ingredients

2 lb boneless, skinless chicken thighs

1/4 cup extra-virgin olive oil

Juice and zest of 2 lemons

5 garlic cloves, minced

2 tsp dried oregano

1 tsp kosher salt

1/2 tsp black pepper

1/2 tsp paprika

6 pita breads

Sliced tomato, for serving

Sliced red onion, for serving

Tzatziki, for serving

Shredded lettuce, optional

Chopped parsley, for serving

Directions

1. Combine olive oil, lemon juice and zest, garlic, oregano, salt, pepper, and paprika. Add the chicken and marinate 30 minutes to 4 hours in the refrigerator.

2. Heat the BlueStar griddle, outdoor grill, or a heavy skillet over medium-high heat. Remove chicken from the marinade and discard the used marinade.

3. Cook the chicken until browned on both sides and the thickest pieces reach 165°F, about 15–20 minutes total depending on thickness.

4. Rest 5 minutes, then slice across the grain.

5. Warm the pitas and fill with chicken, tomato, red onion, tzatziki, optional lettuce, and parsley.

1. Combine olive oil, lemon juice and zest, garlic, oregano, salt, pepper, and paprika. Add the chicken and marinate 30 minutes to 4 hours in the refrigerator. 2. Heat the BlueStar griddle, outdoor grill, or a heavy skillet over medium-high heat. Remove chicken from the marinade and discard the used marinade. 3. Cook the chicken until browned on both sides and the thickest pieces reach 165°F, about 15–20 minutes total depending on thickness. 4. Rest 5 minutes, then slice across the grain. 5. Warm the pitas and fill with chicken, tomato, red onion, tzatziki, optional lettuce, and parsley.