Moroccan Chicken Gyros

Moroccan Chicken:

• 2 pounds boneless skinless chicken breasts
• 2 lemons, sliced thin
• ¼ cup butter, softened
• 2 teaspoons paprika
• 1 teaspoon ground cumin
• ½ teaspoon turmeric
• ½ teaspoon cayenne pepper
• ½ teaspoon salt
• ¼ teaspoon ground cinnamon
• ¼ teaspoon ground ginger
• 8 pitas or Arabic flatbreads for serving
Tahini Sauce:
• 1 cup plain Greek yogurt
• 1 lemon, juiced
• 2 tablespoons tahini
• 2 cloves garlic, minced
• ¼ teaspoon salt
• 1 pinch black pepper

Instructions

Moroccan Chicken:

1. Preheat an oven to 350 degrees. Spray a 9x13 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.
2. 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.
3. Lay the remaining lemon slices over the chicken. Bake for 30-35 minutes.
4. Slice and serve hot or cold with tahini sauce and desired toppings.

Tahini Sauce:

1. In a small bowl, whisk together yogurt, lemon juice, tahini, garlic, salt, and pepper. Mix well and refrigerate until ready to serve.