Ingredients:

  • 1.5 kg (1.1 lbs) boneless, skinless chicken thighs, cut into thin strips
  • 60 ml (1/4 cup) olive oil, extra virgin
  • 30 ml (2 tablespoons) lemon juice, freshly squeezed
  • 2 cloves garlic, minced (approx. 2 teaspoons)
  • 1 tablespoon dried oregano
  • 1 teaspoon dried thyme
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon salt, or to taste
  • 1/4 teaspoon black pepper, freshly ground
  • 1 cucumber, peeled, seeded, and grated
  • 250g (1 cup) Greek yogurt, full-fat
  • 2 cloves garlic, minced (approx. 2 teaspoons)
  • 1 tablespoon lemon juice, freshly squeezed
  • 1 tablespoon olive oil, extra virgin
  • 1 tablespoon fresh dill, chopped
  • Salt and pepper to taste
  • 4-6 pita breads (store-bought or homemade)
  • 1 small red onion, thinly sliced
  • 1 large tomato, sliced
  • Fresh parsley, chopped, for garnish (optional)

Instructions:

  1. Combine all marinade ingredients in a large bowl. Add chicken and toss to coat evenly. Cover and refrigerate for at least 2 hours, preferably overnight, for maximum flavor.
  2. Grate the cucumber and squeeze out excess liquid (very important!). Combine grated cucumber with Greek yogurt, minced garlic, lemon juice, olive oil, and chopped dill in a bowl. Season with salt and pepper to taste. Refrigerate until ready to serve to allow flavours to meld.
  3. Heat a skillet or grill pan over medium-high heat. Cook the marinated chicken in batches, ensuring not to overcrowd the pan, until cooked through and lightly browned. The internal temperature should reach 165°F (74°C).
  4. Warm pita breads in a dry skillet, microwave, or oven until pliable and slightly softened.
  5. Spread tzatziki sauce on each pita bread. Top with cooked chicken, sliced red onion, and sliced tomato.
  6. Garnish with fresh parsley (optional) and serve immediately. Enjoy your greek chicken gyros with cucumber tzatziki.