Chicken Gyros



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CHICKEN GYROS
Servings: eight

INGREDIENTS
Marinade
2 cups Greek yogurt
¼ cup lemon juice
¾ cup olive oil
1 tablespoon kosher salt
1 tablespoon garlic, minced
1 tablespoon floor coriander
1 tablespoon paprika
1 tablespoon floor cumin
½ teaspoon cayenne pepper
1 teaspoon cinnamon
1 teaspoon black pepper

2 kilos boneless skinless rooster thighs, pounded flat
½ giant yellow onion, peeled and root aspect eliminated
1 sturdy wood skewer (roughly 10 inches)

Tzatziki Sauce
1 giant cucumber, shredded
2 cups Greek yogurt
1 tablespoon garlic, minced
¼ cup lemon juice
2 tablespoons recent dill, finely chopped
2 tablespoons recent parsley, finely chopped
Salt and pepper to style

eight pitas
Sliced onion
Sliced tomato

PREPARATION
1. In a big bowl, mix marinade substances and stir nicely.
2. In one other giant bowl or gallon plastic bag, mix rooster thighs and marinade, stirring nicely to coat. Cowl and refrigerate for no less than one hour and as much as at some point.
three. Preheat oven to 400°F (200°C).
four. In a medium bowl, mix tzatziki substances and stir nicely. 5.Cowl and refrigerate no less than 30 minutes.
6.On a baking sheet or a big cast-iron skillet, use the onion half as a base and place the skewer vertically like a spit. Skewer the rooster thighs individually, rotating each 90 levels. Bake for 1.5 to 2 hours, till inner temperature reaches 165°F (75°C). Let cool for 10 minutes.
7. Carve off slices of rooster to fill a pita. Prime with onion slices, tomato slices, and tzatziki sauce.
eight. Get pleasure from!

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MUSIC
Useless Or Alive_AltMixv
Licensed through Warner Chappell Manufacturing Music Inc.

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