This colorful and fresh Mediterranean gyro salad is loaded with juicy, grilled chicken and drizzled in a tangy lemon garlic dressing. It’s healthy, filling, and full of vibrant flavor. Satisfy your craving for Greek food with this tasty delight.

Ingredients

Chicken and marinade

• 800 g skinless, boneless chicken thighs, cut into 1″ wide pieces
• 3 tbsp olive oil
• ½ lemon, juice and zest
• 4 garlic cloves, minced
• 1 tbsp dried oregano
• ½ tbsp dried thyme
• ½ tbsp paprika powder
• 1 tsp salt
• ½ tsp ground black pepper

Salad

• 150 g iceberg lettuce, cut into thin strips
• 75 g yellow onions, thinly sliced
• 150 g tomatoes, divided in half and sliced
• 30 g fresh parsley, finely chopped
• 2 tbsp olive oil
• ½ lemon, juice
• 110 g cucumber, sliced
• lemon wedges, for garnish (optional)
• fresh parsley, for garnish (optional)

Lemon garlic dressing

• 175 ml mayonnaise
• 2 tbsp water
• ½ lemon, juice and zest
• 2 garlic cloves, minced
• ½ tbsp dried oregano
• ½ tsp paprika powder
• salt and ground black pepper to taste

Instructions

Chicken and marinade

1. Combine the marinade ingredients in a mixing bowl or plastic bag. Add the chicken thighs and toss to fully coat.
2. Cover or seal, and place in the fridge for at least 1 hour or overnight for maximum flavor.
3. Thread the chicken onto skewers (if using wooden skewers, soak in water for at least 30 minutes to prevent from catching on fire). Place skewers on a preheated grill or frying pan,
4. over medium-high heat. Grill for about 10 minutes on each side or until cooked all the way through.
5. Set aside to cool while preparing the salad and dressing. Once cooled, remove chicken from the skewers.

Salad with lemon garlic dressing

1. Prepare the salad and put it in a big bowl, or on plates.
2. In a medium-sized bowl, mix the dressing ingredients together until well combined. Season with salt and pepper, to taste.
3. Top the salad with the chicken and lemon garlic mayo. Garnish with extra parsley, lemon wedges, and enjoy right away.