Ingredients

• 0.33 cups plain whole milk Greek yogurt
• 1 teaspoon lemon zest
• 3 tablespoons lemon juice
• 2 tablespoons extra virgin olive oil
• 3 cloves garlic , minced
• 1.5 teaspoons dried oregano
• 0.75 teaspoons salt
• 0.5 teaspoons paprika
• 0.5 teaspoons dried dill
• 0.5 teaspoons ground black pepper
• 2 pounds skinless boneless chicken thighs
• 3 tos 4 , 6-inch
• 6 Greeks pita flatbreads
• 1 , 9-12-ounce
• 1 large tomato , thinly sliced
• 0.5 cups red onion

Instructions

1. 1 Gather all ingredients. Preheat the oven to 400 degrees F (200 degrees C). Line a 9x5-inch loaf pan with parchment paper.
2. 2 Whisk together yogurt, lemon zest, lemon juice, olive oil, garlic, oregano, salt, paprika, dill, and pepper in a large bowl. Add chicken and toss to coat.
3. 3 Layer chicken thighs in the prepared loaf pan, then insert 3 to 4 bamboo skewers vertically through the layers to hold the chicken together. Scrape any remaining yogurt mixture over the chicken. (At this point, if desired, cover and marinate in the refrigerator for 2 hours to overnight.)
4. 4 Bake until chicken is browned and tender and an instant-read thermometer inserted into the center registers 170 degrees F (77 degrees C), 1 hour and 10 minutes.
5. 5 Let stand for 10 minutes.
6. 6 Drain liquid from the loaf pan. Place chicken on a cutting board. Remove skewers and slice against the grain.
7. 7 Arrange chicken, pitas, tzatziki, tomato, and red onion on a platter for people to assemble their own gyros.

Nutrition per serving