Roast Chicken Shawarma Gyros

Mediterranean, Poultry

Prep Time: 20 minutes Cook Time: 8 hours 1 hour 30 minutes Servings: Servings: 16 Source:

Ingredients

Chicken Shawarma:

1/4 cup olive oil

1 lemon, juice and zest

2 tablespoons garlic, minced/grated

1 teaspoon salt

1 teaspoon pepper

2 tablespoons paprika

1 tablespoon red pepper flakes

1 tablespoon oregano

1 tablespoon coriander

1 tablespoon cumin

4 pounds boneless and skinless chicken thighs, trimmed and pounded thin

1/2 large red onion


Gyros:

16 pitas

2 cups tzatziki

2 cups tomatoes, sliced

1/2 large red onion, thinly sliced

1 cup kalamata olives, sliced

1/2 cup feta, crumbled

Directions

For the chicken shawarma:

Mix the olive oil, lemon juice, lemon zest, garlic, salt, pepper, paprika, red pepper flakes, oregano, coriander, cumin.

Mix the seasoning into the chicken and optionally let marinate in the fridge overnight.

Place the half onion on top of a large baking dish with the cut side down, place a skewer* into the top and start layering the chicken on, alternating as you layer it.

Roast in a preheated 375F/190C oven until the center reaches 165F, about 1-1.5 hours, let cook and slice.

For the gyros:

Assemble the gyros and enjoy!

Notes

Note: If your skewer is a thin wooden stick, you may want to use 2-3 of them to create a more solid base.

Option: Use your favourite gyro fillings! (I also like shawarma sauce and/or pickled red onions!)

Note: This recipe makes a lot of meat since you need a lot to make a good vertical spit. Any leftovers can be stored in the fridge for a few days.

Nutrition

Calories 438, Fat 20g (Saturated 3g, Trans 0), Cholesterol 119mg, Sodium 598mg, Carbs 33g (Fiber 4g, Sugars 4g), Protein 33g
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