Ingredients:
- 3 tbs Greek yogurt
- 4 cloves garlic, minced
- 1 tbs olive oil
- 1 tbs white wine vinegar
- 1 medium lemon, juiced
- 1 tbs dried oregano
- 1 tsp salt
- 1 tsp paprika
- 1/2 tsp black pepper
- 2 lbs chicken thighs, boneless + skinless
Directions:
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In a small bowl, whisk together everything but the chicken.
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Add the chicken to a large ziplock bag and then the marinade. Toss around to coat everything well and place in your fridge for a minimum of 2 hours. Or overnight. I marinated mine for 5 hours.
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Preheat oven to 350° F.
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Important: line a 9×5” loaf pan with parchment paper.
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Layer the chicken in the loaf pan and then press them down at the end.
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Bake for 1 hour or until the internal temperature reads 160° F. Remove your pan from the oven and let it rest for ten minutes. Next drain the juices carefully from the pan. Transfer gyro to a cutting board and slice as needed.