Chicken Gyros

Instructions

1. Make the marinade: In a large bowl, combine the yogurt, lemon juice, olive oil, salt, garlic, coriander, paprika, cumin, cayenne, cinnamon, and black pepper and stir well.
2. On a cutting board, place a piece of plastic wrap over the chicken thighs and pound until about ½ inch (1 cm) thick with a meat mallet, rolling pin, or heavy pan.
3. In another large bowl or gallon-sized zip-top bag, combine the chicken thighs and marinade, massaging well to coat. Cover and refrigerate for at least 1 hour and up to 1 day.
4. Preheat the oven to 400°F (200°C).
5. Make the tzatziki: In a medium bowl, combine the cucumber, yogurt, garlic, lemon juice, dill, parsley, salt, and black pepper. Cover and refrigerate at least 30 minutes.
6. On a baking sheet or a large cast-iron skillet, use the onion half as a base and position the skewer vertically like a spit. Thread the chicken thighs onto the skewer, rotating each one 90 degrees.
7. Bake for 1 ½ to 2 hours, until the internal temperature of the chicken reaches 165°F (75°C). Let cool for 10 minutes.
8. To serve, carve off slices of chicken to fill a pita. Top with onion slices, tomato slices, and tzatziki sauce.
9. Enjoy!