Ingredients

• 1 cup Greek yogurt
• 0.25 cups extra-virgin olive oil
• 2 tablespoons lemon juice
• 1 tablespoon red wine vinegar
• 3 cloves garlic , minced
• 2 teaspoons kosher salt
• 1.5 teaspoons paprika
• 1 teaspoon ground black pepper
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander seed
• 1 teaspoon dried oregano
• 0.5 teaspoons crushed red pepper
• 0.25 teaspoons ground cinnamon

Instructions

1. 1 Gather all ingredients.
2. 2 Combine Greek yogurt, olive oil, lemon juice, vinegar, garlic, salt, paprika, black pepper, cumin, coriander, oregano, red pepper, and cinnamon in a medium bowl and stir until well combined.
3. 3 Pound chicken thighs evenly to about 1/2 inch in thickness. Coat all chicken well in marinade, cover, and refrigerate at least 4 hours or overnight.
4. 4 Preheat the oven to 375 degrees F (190 degrees C). Cut ends off onion and cut onion in half horizontally. Place onion halves next to each other on a parchment or foil-lined rimmed baking sheet. Insert one skewer into each onion half, standing up vertically.
5. 5 Remove chicken from marinade, allowing excess to drip off, and thread each piece of chicken over the two skewers to form a large stack.
6. 6 Bake in the preheated oven until evenly browned and cooked through, about 1 hour, rotating halfway through.
7. 7 Allow meat to rest for 10 minutes before slicing.
8. 8 Place the sliced chicken in a warm pita topped with tzatziki sauce, lettuce, tomato, and red onion.
9. 9 Serve and enjoy.

Nutrition per serving