\recipe[]{Chicken Gyros}[]
\serves{\textcolor{red}{??}}
\preptime{\textcolor{red}{2+ hours}}
\cooktime{\textcolor{red}{??}}


\begin{step}   %  TL=teaspoon, EL=Tablespoon
	\cunum{2--2.5}{lb} boneless skinless chicken thighs
   \cutext{1}{TL} salt
   \cutext{1/2}{TL} pepper
   \cunum{2--3} garlic cloves, pressed
   \cutext{1}{EL} dried oregano
   ½ lemon, juiced
   \cutext{1/2}{TL} ground cumin
   \cutext{1/2}{cup} full-fat plain greek yogurt
   \cutext{2}{EL} olive oil
\method
	Make the marinade: Add to medium bowl and whisk together.

   Marinate the chicken: Add the chicken thighs to the marinade, toss to combine well and 
   put in the fridge to marinate for a least one hour and up to 24 hours.
\end{step}

\begin{step}
   \cutext{1}{cup} halved baby tomatoes
   \cutext{1}{cup} chopped cucumber
   \cutext{1/2}{cup} black olives
   \cutext{1/2}{cup} crumbled feta cheese
   \cutext{2}{cup} thinly sliced romaine lettuce
   \cutext{1/2}{cup} Tzatziki
   Pita bread
   \vspace{0.75em}
\method
   Once the chicken has marinated for at least 1 hour, remove from the fridge and preheat the oven to 400F.

   Use a vertical spit (or use half an onion as a base and position a skewer or two vertically into the onion like a spit on a sheet pan lined with foil). Thread the chicken thighs onto the skewer, making sure to rotate each thigh a bit as you go and the thighs are layered tightly together.

   Bake for 1-1 ½ hours, until the internal temperature of the chicken reaches 165F (75C). 
Let cool for 10-15 minutes before slicing/carving off slices of the chicken. Serve with pita, tzatziki and vegetables or in a bowl (by cooking layering everything on top of rice).
\end{step}