INGREDIENTS:
For the Chicken:
2 lbs chicken thighs, boneless and skinless
2 tablespoons olive oil
2 tablespoons lemon juice
3 cloves garlic, minced
1 tablespoon dried oregano
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon paprika
For the Tzatziki Sauce:
1 cup Greek yogurt
1 cucumber, seeded and grated
2 cloves garlic, minced
1 tablespoon lemon juice
2 tablespoons fresh dill, chopped
Salt and pepper to taste
For the Gyros:
4-6 pita breads
1 tomato, sliced
1 red onion, thinly sliced
Fresh lettuce or cabbage, shredded
DIRECTIONS:
Marinate the chicken:
In a large bowl, combine olive oil, lemon juice, minced garlic, oregano, salt, pepper, and paprika.
Add the chicken thighs and coat evenly with the marinade. Refrigerate for at least 1 hour, or overnight for best flavor.
Prepare the tzatziki sauce:
In a bowl, mix together Greek yogurt, grated cucumber, minced garlic, lemon juice, and chopped dill. Season with salt and pepper.
Refrigerate until ready to use.
Cook the chicken:
Heat a grill or skillet over medium-high heat. Grill the marinated chicken thighs for about 6-7 minutes on each side, until fully cooked and charred in spots.
Remove from heat and let rest for a few minutes. Slice the chicken into strips.
Assemble the gyros:
Warm the pita breads on the grill or in a dry skillet for a few seconds on each side.
Layer each pita with the sliced chicken, tzatziki sauce, sliced tomatoes, red onions, and shredded lettuce.
Roll up the pita around the fillings and wrap in foil for easy handling.
Serve:
Serve the gyros immediately, with extra tzatziki sauce on the side if desired.
Prep Time: 20 minutes (plus marinating time) | Cooking Time: 15 minutes | Total Time: 35 minutes | Servings: 4-6 servings