Greek Chicken Gyros

1 cup plain Greek yogurt

Juice of 1 lemon

2 tablespoons olive oil

4 cloves garlic, minced

1 tablespoon red wine vinegar

1 tablespoon dried oregano

1 teaspoon ground cumin

1 teaspoon paprika

Salt and pepper, to taste

2 pounds boneless, skinless chicken thighs

1 cup plain Greek yogurt

1 clove garlic, minced

1/2 cucumber, grated and excess water squeezed out

1 tablespoon olive oil

1 tablespoon chopped fresh dill

1 tablespoon lemon juice

Salt and pepper, to taste

Pita bread or flatbreads

Sliced tomatoes

Chopped lettuce

Sliced red onions

Crumbled feta cheese (optional)

In a large bowl, combine the Greek yogurt, minced garlic, lemon juice, olive oil, red wine vinegar, dried oregano, ground cumin, paprika, salt, and pepper.
Add the chicken thighs to the marinade and mix until the chicken is well-coated.
Cover and refrigerate for at least 1 hour, preferably overnight, to allow the flavors to meld.

In a bowl, mix together the Greek yogurt, grated cucumber, minced garlic, olive oil, chopped dill, lemon juice, salt, and pepper.
Cover and refrigerate until ready to use.

Preheat your grill or skillet over medium-high heat.
Remove the chicken from the marinade and cook for about 5-7 minutes per side, or until the chicken is fully cooked and has nice grill marks.
Once cooked, remove from heat and let rest for a few minutes before slicing into thin strips.

Warm the pita bread or flatbreads on the grill or in a skillet.
Spread a generous amount of tzatziki sauce on each pita.
Top with sliced chicken, tomatoes, red onions, lettuce, and crumbled feta cheese if using.
Fold the pita around the fillings to form a wrap.

Enjoy!