Name: EFK Chicken Gyros
Prep time: 20 min
Cook time: 20 min
Total time: 70 min
Yield: 6 servings
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.

Equipment

Wüsthof IKON Chef’s Knife; Asahi Hi-Soft cutting board; BlueStar 24-inch griddle, outdoor grill, or heavy skillet; tongs; instant-read thermometer

Food safety & storage

Cook chicken to 165°F. Marinate only under refrigeration and discard used marinade. Refrigerate cooked chicken within 2 hours and use within 3–4 days; store pita and fresh toppings separately.

EFK Chicken Gyros

Ingredients

Directions

Equipment

Food safety & storage

Keep something good cooking.