Chicken Gyros

1 cup of plain Greek yogurt
2 TBSP of Extra Virgin Olive Oil
Juice from 1 large lemon
4 cloves of garlic – grated
1 TSP of paprika
½ TSP of ground cayenne pepper
1 TSP of ground cumin
½ TSP of ground coriander
½ TSP of ground cinnamon
1 TSP of salt
½ TSP of ground pepper

Stir together with a whisk until fully incorporated (about 1- 2 minutes).

Make sure that the chicken breasts are properly rinsed under cold water and the unwanted parts are removed.

Cut each chicken breast diagonally into half.

Pound each piece of chicken breasts over plastic film to ½” thickness using a meat mallet.

Place chicken breasts into the marinade and stir with a spatula or hand.

Cover with plastic wrap and let marinade for at least 60 minutes (or preferably overnight in the refrigerator with last 60 minute out of the refrigerator).

Cut large onion into half, peel it and place 1 half on the center of the baking sheet.

Then push into the onion 3 skewers with a distance of about 1″ from each other.

Remove the chicken from the refrigerator, and place the first piece on the skewers and slide down to the onion. Then take all the rest of the chicken and place each piece one-by-one on the skewers, layering them on top of each other.

Push the second half of the onion through the skewers until it touches the chicken.

Note:
For the purpose of the photo prepared from the double batch.

Tip:
Optionally, you can slice the cooked layer in order to have part of the meat ready sooner and also to speed up preparation – gyros will be prepared faster this way.

For preparation on grill only:
Make sure that the roasting happens on indirect heat and with a closed lid – with the fire not directly under the baking sheet, but on the sides).

Slice gyro vertically.

Serve in Turkish bread or pita bread with Mediterranean aioli, sliced onion, a slice of tomato, and lettuce. Optionally serve just a gyro with side of potato wedges.