Ingredients:

  • 1.5 lbs boneless skinless chicken thighs, sliced into 1-inch strips
  • 0.5 cup plain full fat Greek yogurt
  • 3 tbsp extra virgin olive oil
  • 2 tbsp fresh lemon juice
  • 4 cloves garlic, minced
  • 1 tbsp dried oregano
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 1 tsp kosher salt
  • 0.5 tsp coarse black pepper
  • 1 cup English cucumber, grated and squeezed dry
  • 1 cup thick Greek yogurt
  • 1 tbsp fresh dill, finely chopped
  • 1 tbsp lemon juice
  • 1 clove garlic, grated into a paste
  • 4 large Greek-style pita flatbreads
  • 1 cup cherry tomatoes, halved
  • 0.5 red onion, thinly sliced
  • 0.5 cup English cucumber, diced
  • 0.25 cup feta cheese, crumbled
  • 1 tbsp fresh parsley, chopped for garnish

Instructions:

  1. Slice the chicken. Cut 1.5 lbs boneless skinless chicken thighs into 1 inch strips.
  2. Whisk the marinade. Combine 0.5 cup Greek yogurt, 3 tbsp olive oil, 2 tbsp lemon juice, 4 minced garlic cloves, 1 tbsp oregano, 1 tsp cumin, 1 tsp smoked paprika, 1 tsp salt, and 0.5 tsp pepper.
  3. Marinate the protein. Toss the chicken in the mixture and let it sit for at least 20 minutes.
  4. Prep the cucumber. Grate 1 cup English cucumber and squeeze it in a towel until it is completely dry and compacted.
  5. Build the tzatziki. Stir the dried cucumber into 1 cup thick Greek yogurt with 1 tbsp dill, 1 tbsp lemon juice, and 1 grated garlic clove.
  6. Heat the pan. Set your skillet over medium high heat until the 3 tbsp of oil is shimmering.
  7. Sear the chicken. Add the chicken in a single layer and cook for 5-7 minutes until the edges are dark brown and crispy.
  8. Flip and finish. Continue cooking for another 5 minutes until the internal temperature reaches 165°F.
  9. Warm the bread. Toast 4 large Greek style pitas in the leftover pan juices until they are pliable and fragrant.
  10. Assemble the gyros. Spread tzatziki on the pita, top with chicken, halved cherry tomatoes, sliced red onion, diced cucumber, and crumbled feta.