Ingredients:

  • 1.5 lbs chicken thighs or breasts, thinly sliced into strips
  • 0.25 cup plain whole milk Greek yogurt
  • 1 cup plain Greek yogurt
  • 2 tbsp extra virgin olive oil
  • 2 tbsp fresh lemon juice
  • 1 tsp fresh lemon juice
  • 5 cloves garlic, minced
  • 1 tbsp dried oregano
  • 1 tsp dried thyme
  • 1 tsp smoked paprika
  • 1 tsp kosher salt
  • 0.5 tsp black pepper
  • 0.5 tsp ground cumin
  • 0.5 large English cucumber, grated
  • 1 tbsp fresh dill, finely chopped
  • 4 large Greek-style flatbread pitas
  • 1 medium red onion, sliced
  • 2 vine-ripened tomatoes, sliced
  • 2 Persian cucumbers, sliced

Instructions:

  1. In a large bowl, whisk together 1/4 cup Greek yogurt, olive oil, 2 tbsp lemon juice, 4 cloves minced garlic, and the dried oregano, thyme, paprika, salt, pepper, and cumin. Add the chicken strips, ensuring every piece is coated. Cover and refrigerate for at least 30 minutes.
  2. Prepare the Tzatziki: Grate the half English cucumber and use a cheesecloth to squeeze out all excess moisture until dry. In a small bowl, mix the cucumber with 1 cup Greek yogurt, 1 clove grated garlic, fresh dill, and 1 tsp lemon juice. Set aside in the refrigerator.
  3. Heat a cast iron skillet over medium-high heat with a drizzle of oil. Add the chicken in a single layer and cook for 5–7 minutes until the edges are golden brown and slightly charred. Ensure the internal temperature reaches 165°F.
  4. Lightly toast pita bread in a dry pan for 30 seconds per side until soft and pliable.
  5. Assemble the gyros by spreading a generous dollop of Tzatziki down the center of each pita. Layer on the warm chicken, followed by red onions, tomatoes, and cucumbers.
  6. Fold the sides over tightly and wrap the bottom in foil or parchment paper to secure the filling.