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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:
- 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.
- 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.
Tahini Sauce:
- In a small bowl, whisk together yogurt, lemon juice, tahini, garlic, salt, and pepper. Mix well and refrigerate until ready to serve.
*Recipe on video and text may differ from each other!
How to cook Moroccan Chicken Gyros:
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