Gyros are such a staple meal at our house. I’ve been obsessed since we lived in Flatbush and I swore I’d discovered a little slice of heaven one stop up the Q. Since the traditional lamb can be hard to come by in the ‘burbs and because chicken is just good, I stared making these babies at least once a month. I’ve used chicken breasts, rotisserie chicken and even ground venison but this roasted thigh version is by far the fave. This portion is for two, but easily double or triple for your crowd.
- 2 bone-in, skin-on chicken thighs
- 2 cloves garlic, smashed
- 3/4 of a cucumber +, depending on size, peeled
- 3/4 cup sour cream
- onion (red and yellow)
- pita bread
- extra virgin olive oil
- seasonings: garlic salt, pepper, dill weed, thyme
Step 1: Prep and Roast Thighs
Preheat your oven to 425. Meanwhile, rinse and pat your chicken thighs dry with a paper towel. Cut your two cloves of garlic in half and smash, inserting one smashed clove under the skin of each thigh. Replace skin over top of the garlic, and place thighs skin side up in a glass pan or oven safe dish. Sprinkle with salt and pepper and roast in oven about 25 minutes or until cooked through.
Step 2: Mise En Place
Basically, mise en place is a fancy French term meaning go ahead and cut up all the things you need at one time. Makes sense, right? Anyway, while your chicken is cooking, dice about half of a yellow onion and set aside (these will go into your gyro filling with the chicken). Next, thinly slice enough lettuce, red onion, and tomato to dress your gyros with and arrange it on your serving platter. Clear out a spot and pop that baby in the fridge to chill.
Take a peek at the chicken and then move on to…
Step 3: Tzatziki Sauce
While your cutting board is still out, peel your cucumber and give it a rough chop. Throw your cucumber chunks into a food processor along with the sour cream and generous seasonings of garlic salt and black pepper. Give it a few pulses until it gets to your desired consistency.
I made it pretty smooth this go round but sometimes I skip the processor and make a chunkier version. Once it’s all done, transfer to a bowl and add to your serving tray.
By this time, your chicken should be about done…
Check with a fork to be sure and when done, take it out and let it rest. Then…
Step 4: Gyro Filling
Start this step by adding a little butter or EVOO to a large nonstick skillet on medium. Add those yellow onions you prepped earlier and let them caramalize, low and slow until they soften and brown. While the pan works it’s magic, use a couple forks to shred the chicken meat from the bones and add it to the pan with the onions and season with thyme, dill weed, salt and pepper.
Meanwhile, wrap up your pitas in tin foil and put them in the oven for just a moment to warm. When you’re satisfied with the warmth and consistency of your filling, remove chicken mixture and pitas from heat and arrange on your serving dish along with the veggies and Tzatziki.
Step 5: Serve with Love!
I love these gyros for a casual meal – you can snack or mow down! I served with baked potatoes but Greek potatoes and salad would make a perfect pairing. Hope you enjoy!