Greek Chicken Gyros

Ingredients:

For the chicken marinade:

1 ½ lbs (700 g) boneless skinless chicken thighs (or breasts)

3 tbsp olive oil

Juice of 1 lemon

3 cloves garlic, minced

2 tsp dried oregano

1 tsp ground cumin

1 tsp smoked paprika

Salt & black pepper, to taste

For the tzatziki sauce:

1 cup Greek yogurt

1 cucumber, grated and squeezed dry

2 cloves garlic, finely minced

1 tbsp lemon juice

1 tbsp olive oil

1 tbsp fresh dill (or mint), chopped

Salt & pepper, to taste

For serving:

4–6 pita breads (warm, soft Greek-style)

1 small red onion, thinly sliced

1 tomato, sliced or chopped

1 cup shredded lettuce (optional)

Feta cheese crumbles (optional, for extra flavor)

Instructions:

Marinate the chicken:

In a bowl, whisk olive oil, lemon juice, garlic, oregano, cumin, paprika, salt, and pepper.

Add chicken, coat well, cover, and refrigerate for at least 1 hour (best overnight).

Cook the chicken:

Heat a grill pan or skillet over medium-high heat.

Cook chicken for 5–6 minutes per side, until golden brown and fully cooked (internal temp 165°F / 74°C).

Rest for 5 minutes, then slice thinly.

Make tzatziki:

In a bowl, combine Greek yogurt, cucumber, garlic, lemon juice, olive oil, dill, salt, and pepper. Mix well and chill until serving.

Assemble gyros:

Warm pita bread.

Spread tzatziki on each pita, add sliced chicken, onions, tomatoes, and lettuce.

Sprinkle feta cheese on top if desired.

Serve:

Fold up like a wrap or serve open-style with extra tzatziki on the side.