Grilled Chicken Gyros
Servings Prep Time
4servings 20minutes
Cook Time Passive Time
10minutes 20minutes
Servings Prep Time
4servings 20minutes
Cook Time Passive Time
10minutes 20minutes
Ingredients
Instructions
  1. Set up your grill for direct cooking, and preheat to 550 degrees F.
  2. Cut away any excess flaps of skin from the chicken thighs. Gently slide your finger between the skin and the meat on one side, taking care to leave the 3 other sides attached.
  3. Sprinkle a teaspoon of Saint Brian’s Dash Cunning Spice Rub into the pocket you created.
  4. Squeeze the juice from half a lemon onto the chicken thighs.
  5. Put a skewer through both onion slices to keep them together.
  6. Oil the grill, and place the chicken, skin side up, and onions on the grates. Cook on one side for 6 minutes, and flip and cook for another 4-5, or until the internal temperature of the thighs reaches 165 degrees. You will know it’s time to flip when the chicken releases easily from the grill. Remove, and allow the chicken and onion to rest for 20 minutes.
  7. While the chicken is resting, whisk together the mayonnaise, cucumber, plum tomato, dill, the juice from half a lemon in a non-reactive bowl. finely chop the onion and add to the gyro sauce. Salt and pepper to taste.
  8. Separate the chicken from the bones, and roughly chop into bite-sized pieces. Toss the chicken with the gyro sauce until coated.
  9. Warm the pitas on the grill. Scoop the chicken mix into the pocket. Serve warmed or chilled.
Calorie-conscious option
  1. Instead of a pita, use a large leaf or two of lettuce for the wrap.