Moroccan-spiced chicken breasts sliced and served gyro style with tons of vegetables and topped off with a zingy tahini sauce.
Cooking time: 30minutes
- 2 pounds boneless skinless chicken breast
- 2 lemons sliced thin
- 1/4 cup butter softened
- 2 teaspoons paprika
- 1 teaspoon ground cumin
- 1/2 teaspoon turmeric
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon salt
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 8 pitas or Arabic flatbreads for serving
- 1 cup plain greek yogurt
- 1 lemon juiced
- 2 tablespoons tahini
- 2 cloves garlic minced
- 1/4 teaspoon salt
- 1 pinch black pepper
How To Prepare
Preheat an oven to 350 degrees. Spray a 9×13 pan with nonstick cooking spray. Lay half the lemon slices out to create a bed for the chicken. Place the chicken breasts on top of the lemon slices.
In a small bowl, mix together the butter, paprika, cumin, turmeric, cayenne pepper, salt, cinnamon, and ginger. Spread the mixture over the tops of the chicken breasts.
Lay the remaining lemon slices over the chicken. Bake for 30-35 minutes.
Slice and serve hot or cold with tahini sauce and desired toppings.
In a small bowl, whisk together yogurt, lemon juice, tahini, garlic, salt, and pepper. Mix well and refrigerate until ready to serve.
We recommend serving gyros with shredded purple or green cabbage, sliced bell pepper, sliced cucumber, sliced tomato, thinly sliced red onion, and roughly chopped cilantro.