Ingredients:

  • 2 lbs (900g) boneless, skinless chicken thighs, cut into 1-inch pieces
  • 1/4 cup (60ml) olive oil
  • 1/4 cup (60ml) lemon juice, freshly squeezed
  • 2 cloves garlic, minced (about 2 teaspoons)
  • 2 tablespoons dried oregano
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon cayenne pepper (optional, for a little kick)
  • 1 cup (240g) plain Greek yogurt (full-fat or low-fat)
  • 1/2 cup (80g) cucumber, peeled, seeded, and grated
  • 1 clove garlic, minced (about 1 teaspoon)
  • 1 tablespoon olive oil
  • 1 tablespoon lemon juice, freshly squeezed
  • 1 tablespoon fresh dill, chopped
  • Salt and pepper to taste
  • 4 pita breads
  • 1/2 red onion, thinly sliced
  • 2 tomatoes, sliced
  • Optional toppings: Kalamata olives, feta cheese, hot sauce

Instructions:

  1. In a large bowl, combine all marinade ingredients. Add chicken and toss to coat. Cover and refrigerate for at least 2 hours, or up to overnight.
  2. Grate cucumber, squeeze out excess liquid with a paper towel. In a small bowl, combine Greek yogurt, grated cucumber, minced garlic, olive oil, lemon juice, and dill. Season with salt and pepper to taste. Refrigerate until ready to serve.
  3. Heat a grill pan or skillet over medium-high heat. Remove chicken from marinade (discard marinade). Cook chicken in batches until cooked through and lightly browned (internal temperature reaches 165°F/74°C). About 5-7 minutes per side.
  4. Warm pita breads in a dry skillet or microwave until pliable.
  5. Spread tzatziki sauce generously on each pita bread. Top with cooked chicken, sliced red onion, and sliced tomatoes. Add any additional toppings you like.
  6. Wrap the bottom of the gyro with foil to hold the contents, and serve while hot.