Ingredients
for 8 servings
- 2 lb boneless, skinless chicken thighs (910 g), pounded flat
- ½ large yellow onion, peeled and root side removed
- 1 wooden skewer, sturdy, roughly 10 inches (25 cm)
Marinade
- 2 cups greek yogurt (570 g)
- ¼ cup lemon juice (60 mL)
- ¾ cup olive oil (180 mL)
- 1 tablespoon kosher salt
- 1 tablespoon garlic, minced
- 1 tablespoon coriander powder
- 1 tablespoon paprika
- 1 tablespoon ground cumin
- ½ teaspoon cayenne pepper
- 1 teaspoon cinnamon
- 1 teaspoon black pepper
Tzatziki Sauce
- 1 large cucumber, shredded
- 2 cups greek yogurt (570 g)
- 1 tablespoon garlic, minced
- ¼ cup lemon juice (60 mL)
- 2 tablespoons fresh dill, finely chopped
- 2 tablespoons fresh parsley, finely chopped
- salt, to taste
- pepper, to taste
- 8 pita breads
- onion, sliced
- tomato, sliced
Nutrition Info
- Calories 644
- Fat 29g
- Carbs 51g
- Fiber 3g
- Sugar 18g
- Protein 44g
Estimated values based on one serving size.
Preparation
- In a large bowl, combine marinade ingredients and stir well.
- 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.
- In another large bowl or gallon plastic bag, combine chicken thighs and marinade, stirring well to coat. Cover and refrigerate for at least one hour and up to one day.
- Preheat oven to 400°F (200°C).
- Shred the cucumber, be sure to squeeze out any excess liquid.
- In a medium bowl, combine tzatziki ingredients and stir well. Cover and refrigerate at least 30 minutes.
- 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. Skewer the chicken thighs individually, rotating each one 90 degrees.
- Bake for 1.5 to 2 hours, until internal temperature reaches 165°F (75°C). Let cool for 10 minutes.
- Carve off slices of chicken to fill a pita. Top with onion slices, tomato slices, and tzatziki sauce.
- Enjoy!
Need easy dinner ideas?
These meals will make your weeknights way simpler. (And tastier!)
Ingredients
for 8 servings
- 2 lb boneless, skinless chicken thighs (910 g), pounded flat
- ½ large yellow onion, peeled and root side removed
- 1 wooden skewer, sturdy, roughly 10 inches (25 cm)
Marinade
- 2 cups greek yogurt (570 g)
- ¼ cup lemon juice (60 mL)
- ¾ cup olive oil (180 mL)
- 1 tablespoon kosher salt
- 1 tablespoon garlic, minced
- 1 tablespoon coriander powder
- 1 tablespoon paprika
- 1 tablespoon ground cumin
- ½ teaspoon cayenne pepper
- 1 teaspoon cinnamon
- 1 teaspoon black pepper
Tzatziki Sauce
- 1 large cucumber, shredded
- 2 cups greek yogurt (570 g)
- 1 tablespoon garlic, minced
- ¼ cup lemon juice (60 mL)
- 2 tablespoons fresh dill, finely chopped
- 2 tablespoons fresh parsley, finely chopped
- salt, to taste
- pepper, to taste
- 8 pita breads
- onion, sliced
- tomato, sliced
Nutrition Info
- Calories 644
- Fat 29g
- Carbs 51g
- Fiber 3g
- Sugar 18g
- Protein 44g
Estimated values based on one serving size.
Preparation
- In a large bowl, combine marinade ingredients and stir well.
- 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.
- In another large bowl or gallon plastic bag, combine chicken thighs and marinade, stirring well to coat. Cover and refrigerate for at least one hour and up to one day.
- Preheat oven to 400°F (200°C).
- Shred the cucumber, be sure to squeeze out any excess liquid.
- In a medium bowl, combine tzatziki ingredients and stir well. Cover and refrigerate at least 30 minutes.
- 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. Skewer the chicken thighs individually, rotating each one 90 degrees.
- Bake for 1.5 to 2 hours, until internal temperature reaches 165°F (75°C). Let cool for 10 minutes.
- Carve off slices of chicken to fill a pita. Top with onion slices, tomato slices, and tzatziki sauce.
- Enjoy!
Need easy dinner ideas?
These meals will make your weeknights way simpler. (And tastier!)
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gbneufeld
I find making two towers and securing both together as seen below makes it quite stable.
3 years agoHelpful (330)Natasha Strauss
Made this a couple weeks ago. Super yummy and easy to make! But realized the directions didn’t mention to soak your skewers (if bamboo or wood) before putting them in the oven.
3 years agoHelpful (209)Candace Morton
Place foil around chicken for first half of baking loosely then remove. Keeps the edges from getting burnt and dry
3 years agoHelpful (179)funlaurie
I’ve made this twice ... 1st with thighs and the 2nd time with breast tenderloins. Both were delicious! For those who prefer white meat, the tenderloins pound out easily and do not dry out. I would suggest building two towers so they do not topple over during cooking. And definitely cook for the full 2hrs as the chicken in the middle will be less done.
3 years agoHelpful (155)Jennifer Lawrence
This is so easy to make and everyone loves it! I suggest using the leftover bag marinade as a coating for potatoes/other veggies that can cook in an hour or so. Also, halved the amount of oil needed because it’s plenty!
3 years agoHelpful (111)mercyd26
I tried this yesterday & everyone loved it, I marinated the chicken for 24hrs which was great, I used 3 skewers in a triangle form to keep the chicken balanced, also cooked it for about 2hrs cos of the middle but at the end everything came out well & everyone loved it, the source was also amazing. I’m definitely going to try this again but with lamb instead.
3 years agoHelpful (107)Taryn Manzini
-Use two skewers parallel and about an inch or two apart. This’ll help with the unsteady wobbling. -Cut the end of the onion so both sides are flattish. -Measure the height of your oven racks before preheating to make sure your delicious tower will fit. -if your oven’s small, you can break off the excess skewer before putting it in
3 years agoHelpful (96)kkmalvo
Make sure to use sturdy skewers! This chicken tower is heavy and will fall over! Also...soak the skewers in water for about 30min or they will burn in the oven. My picky husband LOVES when I make this chicken! It’s super delicious!!!
3 years agoHelpful (74)Jen DC
Absolutely delicious! I separated them onto two skewers to avoid the toppling over. It cooked in about 1 hr 45 mins that way. I threw the onions (chopped up) the cut chicken and all the juices from the pan into my cast iron skillet to reincorporate all the goodness before serving them on naan bread.
3 years agoHelpful (60)kchronicles
loved this recipe! used it for my chicken shawarmas and mm mmm mmmm.. it has hummus, lettuce, onion, tomato, pickle, parsley, feta, the chicken, tzatziki and sriracha 🤩 better than take out.
2 years agoHelpful (56)Rutuja Khadye
I like it a little spicy so I put twice the amount of cayenne pepper and paprika. Turned out delicious.
3 years agoHelpful (54)Clychelle Mann
I would definitely recommend prepping the day before to bring out the flavour. I would also have the tzatziki recipe as it yields a lot!
3 years agoHelpful (49)