Chicken Shawarma Gyro
This easy chicken shawarma gyro recipe has juicy, Middle Eastern spiced chicken tucked into a soft pita wrap with tangy tzatziki.
Servings: 4 servings
Calories: 532kcal
Ingredients
For the chicken shawarma
- 1 teaspoon sea salt
- ½ teaspoon ground black pepper
- 1 Tbsp ground cumin
- 1 teaspoon smoked paprika
- ¼ teaspoon ground cinnamon
- ¼ teaspoon cardamom
- ½ teaspoon ground coriander
- 1 teaspoon ground turmeric
- ¼ teaspoon ground ginger
- 1 pound boneless skinless chicken thighs
- 2 tablespoons olive oil
For the tzatziki
- 1 cup Greek yogurt
- 2 tablespoons chopped fresh dill
- ¼ cup olive oil
- ½ large cucumber , cut into paper-thin slices (I like to use a mandolin)
To assemble
- 4 pieces of pita
- ½ English cucumber , cut into paper-thin slices
- 1 small red onion , cut into paper-thin slices
Instructions
- Prep. Preheat the oven to 425 degrees F and line a baking sheet with aluminum foil.
- Make the seasoning. In a small mixing bowl, whisk together the sea salt, ground black pepper, cumin, smoked paprika, cinnamon, cardamom, coriander, turmeric, and ginger
- Season the chicken. In a large bowl, toss together the chicken, olive oil, and spice mix. Mix thoroughly to coat the chicken.
- Bake. Arrange the chicken in a single layer on the prepared baking sheet. Bake for 25 minutes or until the chicken is cooked through.
- Rest. Allow the chicken to rest for 5 minutes before slicing it into thin strips.
- Make the tzatziki. Whisk together the Greek yogurt, dill, and olive oil in a mixing bowl. Fold in the cucumber.
- Assemble. Divide the chicken, tzatziki, cucumber, and red onion between 4 pieces of pita and enjoy taco style.
Nutrition
Serving: 1gyro | Calories: 532kcal | Carbohydrates: 39g | Protein: 33g | Fat: 27g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 17g | Trans Fat: 0.02g | Cholesterol: 110mg | Sodium: 1007mg | Potassium: 622mg | Fiber: 3g | Sugar: 4g | Vitamin A: 379IU | Vitamin C: 5mg | Calcium: 152mg | Iron: 3mg