Ingredients

for chicken:

  • Chicken thighs, 700-800 gram
  • Garlic, minced 2 Tablespoon
  • Vinegar 1 Tablespoon
  • Lemon juice 4 Tablespoon
  • Olive oil 1 Tablespoon
  • Yogurt 4 Tablespoon
  • Oregano 1 Tablespoon
  • Paprika 1 teaspoon
  • Cumin 1 teaspoon
  • Coriander 1 teaspoon
  • Seasalt 1 teaspoon
  • Ground pepper, 1/2 teaspoon

for topping:

  • Tomato, 1 large, chopped
  • Red onion, 1 chopped
  • Cucumber 1, chopped

for yogurt sauce:

  • Greek Yogurt, full fat, 2 Cups
  • Vinegar, 1 teaspoon
  • Olive oil, 1 tablespoon
  • Cucumber, 1/2 grated
  • Garlic, minced 2 Tablespoon
  • Sea Salt, 1 teaspoon
  • White pepper, 1/4 teaspoon

for pita bread:

  • Coconut flour 1/2 Cup
  • Psyllium husk powder 2 tablespoon
  • Olive oil 3 tablespoon
  • Sea salt 1/2 teaspoon
  • Baking powder 1 teaspoon
  • Garlic powder 1/2 teaspoon
  • Onion powder 1/2 teaspoon
  • Boiling water 1 Cup

Instructions:

1.Mix garlic, vinegar, lemon juice, olive oil, yogurt, oregano, paprika, cumin, coriander, sea salt, and pepper for chicken marinade.

2. Blend chicken thighs in the yogurt marinade. Pour into a zip log bag and shake several times to marinate well. Set aside for three hours.

3. Bake chicken 190˚C or 374˚F for 20 minutes.

4. Mix dry ingredients for pita bread. Add olive oil and boiling water to the dry mix. Spread dough to make 4-6 pita bread.

5. Bake pita bread for 10 minutes at 177˚C or 350˚F.

6. Make yogurt sauce by mixing yogurt, vinegar, olive oil, grated cucumber, garlic, salt and pepper.

7. Cut baked chicken thighs into strips. Chop tomato, red onion, cucumber, and any other toppings.

8. Put chicken strips and toppings of choice on the pita bread.

9. Serve the gyro with yogurt sauce.