Greek Chicken Gyros With Cucumber Tzatziki Recipe

Ingredients:

• 2 lb / 1 kg chicken thigh fillets, boneless and skinless
• Marinade:
• 3 large garlic cloves, minced (~ 3 tsp)
• 1 tbsp white wine vinegar (or red wine or apple cider vinegar)
• 3 tbsp lemon juice
• 1 tbsp extra virgin olive oil
• 3 tbsp Greek yogurt, preferably full fat
• 1 1/2 tbsp dried oregano
• 1 tsp salt
• Black pepper

Tzatziki:

• 2 cucumbers (to make about 1/2 – 3/4 cup grated cucumber after squeezing out juice)
• 1 1/4 cups Greek yogurt, preferably full fat
• 1 tbsp lemon juice
• 1 tbsp extra virgin olive oil (or more if you want richer)
• 1 garlic clove, minced
• 1/4 tsp salt
• Black pepper

Salad:

• 3 tomatoes, deseeded and diced
• 3 cucumbers, diced
• 1/2 red Spanish onion, peeled and finely chopped
• 1/4 cup fresh parsley, chopped

Instructions:

Marinate the Chicken:

In a large bowl, whisk together garlic, vinegar, lemon juice, olive oil, yogurt, oregano, salt, and pepper.

Add the chicken thigh fillets and mix well to coat. Cover the bowl with plastic wrap and refrigerate for at least 2 hours or overnight.

Prepare the Tzatziki:

Grate the cucumbers and squeeze out as much juice as possible using a cheesecloth or paper towels.

In a bowl, mix together the grated cucumber, yogurt, lemon juice, olive oil, garlic, salt, and pepper. Refrigerate for at least 30 minutes to allow the flavors to meld.

Grill the Chicken:

Preheat a grill or grill pan to medium-high heat.

Remove the chicken from the marinade, letting any excess liquid drip off.

Grill the chicken for 5-7 minutes per side, or until cooked through.

Assemble the Gyros:

Warm the pita bread by wrapping it in foil and heating it in the oven for a few minutes.

Slice the grilled chicken into thin strips.

Spread a layer of tzatziki sauce on each pita bread, followed by a few slices of chicken, some diced tomatoes, cucumbers, and red onion. Top with chopped parsley.

Serve and Enjoy: