★Ingredients
For the Chicken Marinade:
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
For the Tzatziki Sauce:
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
For the Gyros:
Pita bread or flatbreads
Sliced tomatoes
Chopped lettuce
Sliced red onions
Crumbled feta cheese (optional)
Roasted Parmesan Creamed Onions
★Instructions
- Marinate the Chicken:
- 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.
- Prepare the Tzatziki Sauce:
- 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.
- Cook the Chicken:
- 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.
- Assemble the Gyros:
- 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.
- Serve:
- Serve the gyros immediately, with extra tzatziki sauce on the side if desired.
Enjoy!