Chicken Gyro

• 2 lb boneless, skinless chicken thighs, pounded flat
• ½ large yellow onion, peeled and root side removed
• 1 wooden skewer, sturdy, roughly 10 inches (25 cm)

Marinade

• 2 cups greek yogurt
• ¼ cup lemon juice
• ¾ cup olive oil
• 1 tablespoon kosher salt
• 1 tablespoon garlic, minced
• 1 tablespoon coriander powder
• 1 tablespoon paprika
• 1 tablespoon ground cumin
• ½ teaspoon cayenne pepper
• 1 teaspoon cinnamon
• 1 teaspoon black pepper

Tzatziki

1 large cucumber, shredded 2 cups greek yogurt 1 tablespoon garlic, minced ¼ cup lemon juice 2 tablespoons fresh dill, finely chopped 2 tablespoons fresh parsley, finely chopped

Combine marinade ingredients.

Pound chicken thighs under plastic wrap with a heavy object.

Combine chicken with marinade and let sit for 2-12 hours.

Preheat oven to 400 Degrees. Place chicken thighs onto upright skewer, with onion as base and cook for 1.5-2 hours, or until chicken is done.

To make Tzatziki, combine ingredients and refrigerate for at least 30 minutes prior to serving. When shredding cucumber, remove excess liquid.

Carve chicken off of skewer and serve with onions, tomatos, and pita.