40 lines
1.7 KiB
TeX
40 lines
1.7 KiB
TeX
\recipe[]{Chicken Gyros}[]
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\serves{\textcolor{red}{??}}
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\preptime{\textcolor{red}{2+ hours}}
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\cooktime{\textcolor{red}{??}}
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\begin{step} % TL=teaspoon, EL=Tablespoon
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\cunum{2--2.5}{lb} boneless skinless chicken thighs
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\cutext{1}{TL} salt
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\cutext{1/2}{TL} pepper
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\cunum{2--3} garlic cloves, pressed
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\cutext{1}{EL} dried oregano
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½ lemon, juiced
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\cutext{1/2}{TL} ground cumin
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\cutext{1/2}{cup} full-fat plain greek yogurt
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\cutext{2}{EL} olive oil
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\method
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Make the marinade: Add to medium bowl and whisk together.
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Marinate the chicken: Add the chicken thighs to the marinade, toss to combine well and
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put in the fridge to marinate for a least one hour and up to 24 hours.
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\end{step}
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\begin{step}
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\cutext{1}{cup} halved baby tomatoes
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\cutext{1}{cup} chopped cucumber
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\cutext{1/2}{cup} black olives
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\cutext{1/2}{cup} crumbled feta cheese
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\cutext{2}{cup} thinly sliced romaine lettuce
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\cutext{1/2}{cup} Tzatziki
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Pita bread
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\vspace{0.75em}
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\method
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Once the chicken has marinated for at least 1 hour, remove from the fridge and preheat the oven to 400F.
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Use a vertical spit (or use half an onion as a base and position a skewer or two vertically into the onion like a spit on a sheet pan lined with foil). Thread the chicken thighs onto the skewer, making sure to rotate each thigh a bit as you go and the thighs are layered tightly together.
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Bake for 1-1 ½ hours, until the internal temperature of the chicken reaches 165F (75C).
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Let cool for 10-15 minutes before slicing/carving off slices of the chicken. Serve with pita, tzatziki and vegetables or in a bowl (by cooking layering everything on top of rice).
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\end{step} |