Weeknight Chicken Gyros

As March winds down, I find myself craving food that reminds me summer is on the way! Truthfully, I’ve reached the end of my tolerance for cold weather and am ready to embrace warm, sunny days ASAP. To tide me over, I’m putting these Weeknight Chicken Gyros on the menu for the next few weeks!

The chicken is lemony, juicy, and perfectly charred, and the cucumber-infused tzatziki I serve it with tastes like summer on a spoon. It’s quick to throw together (you can marinate it overnight, or just while you get the rest of your gyro ingredients together) and with the help of store-bought pitas and hummus (and tzatziki if you don’t feel like making it), you’re on your way to a breezy dinner that will have you kissing those winter blues goodbye in no time.

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Weeknight Chicken Gyros

Recipe by Sea Salt and Honey

• Serves: 4-5

• Prep Time: 10 minutes active, 30 inactive

• Cook Time: 15 minutes

Ingredients:

For the chicken:

• 4-5 boneless, skinless, chicken thighs

• 3-4 tbsp olive oil

• juice of 1 lemon

• 1 tablespoon salt

• 1 teaspoon pepper

• 1 tablespoon dried oregano

• 1 tablespoon chopped (fresh) rosemary

• sprinkle of onion powder

For the gyros:

• 5-6 pitas, toasted slightly on an open flame

• 1 cucumber, seeded and chopped

• 1 cup lettuce, chopped

• 1 cup cherry tomatoes, chopped

• 1 red onion, sliced (I like to pickle mine using this recipe)

• Hummus (store bought is fine)

• Tzatziki (store bought is fine, OR use my favorite recipe)

Directions:

Place chicken in a glass baking dish that can be covered (gallon-plastic bag). Add olive oil, lemon, salt, pepper, oregano, rosemary, and onion powder. Massage marinade into chicken and place in the fridge until you’re ready to cook, preferably for an hour (or overnight if that’s easier) but you really can do it for as little as 30 minutes.

When ready to cook, place chicken on the counter to come to room temperature and preheat broiler on high. Remove chicken from dish and place on a rimmed baking sheet (never put glass under the broiler). Broil 6-7 minutes on each side, until chicken is cooked through and charred.

When cool enough to handle, slice into bite-sized pieces. Serve with grilled pitas, cucumbers, onions, lettuce, tomatoes, tzatziki, and hummus.