Gyros au poulet

Ingrédients

• 2 Pounds Chicken Thighs (boneless, skinless or chicken breasts are fine )
• 1/3 Cup Plain Greek Yogurt
• 5 Cloves Garlic (minced)
• 1/4 Cup Olive Oil
• 1 Tablespoon White Wine Vinegar
• 2 Lemons (zested and juiced)
• 1 Tablespoon Oregano (fresh, chopped )
• 1 Tablespoon Parsley (minced)
• 2 teaspoons Herbs de Provence (or Italian seasoning, dried)
• 1 teaspoon Salt
• 1 1/2 teaspoons Smoked Paprika
• 1/2 teaspoon Black Pepper
• 1/2 teaspoon Crushed Red Pepper Flakes
• Small Campari Tomatoes (chopped)
• 1 Red Onion (small, sliced thin )
• Fresh Parsley (for garnish )
• 6 Pita Flatbreads (or naan, warmed)
• 1 1/2 Cups Tzatziki (or more if desired)
• 1/2 Cup Feta
• 1 Cucumber (small, sliced and chopped)
• Lettuce (green leaf or romaine)

Préparation

1. 1

   --- For the Chicken ---

2. 2

   Cade saw a trick for cooking chicken and keeping it moist, so you're going to need a bread pan.

3. 3

   In a large ziplock, add all of the marinade ingredients then add the chicken. Toss around to coat everything well and place in your fridge for a minimum of 2 hours, Or we did overnight, flipping the bag occasionally.

4. 4

   Preheat oven to 350℉. Line a 9×5” bread pan with parchment paper to keep the bottom of the chicken from sticking.

5. 5

   Layer the chicken pieces in the pan and then press them firmly down. Bake for 1 hour or until the internal temperature reads 160°F.

6. 6

   Remove the pan from the oven and let it rest for ten minutes to redistribute juices.

7. 7

   Carefully lift out the chicken to a cutting board and discard the juices. Slice thin and proceed.

8. 8

   To fill a gyro, spread a little tzatziki on the pita or naan, then add the meat followed by the rest of the toppings. Fold like a taco to eat!