Ingredients:

  • 5 lbs boneless, skinless chicken thighs, cut into thin strips
  • 1/4 cup fresh lemon juice
  • 1/4 cup good quality extra virgin olive oil
  • 4 cloves garlic, minced finely
  • 2 teaspoons dried oregano
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon ground cumin
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 cup full-fat plain Greek yogurt
  • 1/2 medium cucumber, grated and squeezed very dry
  • 1 clove garlic, grated (for Tzatziki)
  • 2 tablespoons fresh dill, finely chopped
  • 1 teaspoon red wine vinegar
  • 4 large pitta breads
  • 1/2 small red onion, thinly sliced
  • 1 large tomato, roughly chopped or sliced

Instructions:

  1. Grate the cucumber, place it in a sieve lined with muslin or cheesecloth, and press out as much liquid as possible. Set aside for the Tzatziki.
  2. Make the Tzatziki: In a small bowl, combine the drained yogurt, grated cucumber, minced garlic, dill, vinegar, salt, and pepper. Stir well. Cover and chill for flavors to meld.
  3. Make the Marinade: In a large bowl, whisk together lemon juice, olive oil, minced garlic, oregano, paprika, cumin, salt, and pepper. Add the chicken strips, toss thoroughly to coat, cover, and refrigerate for a minimum of 1 hour (up to 4 hours is ideal).
  4. Warm the pitta breads gently in a dry pan over medium heat or wrapped in foil in the oven until soft and pliable.
  5. Cook Chicken: Heat a large skillet or cast-iron frying pan over medium-high heat. Add the marinated chicken in batches, ensuring not to overcrowd the pan to ensure searing.
  6. Sear the chicken for 5–7 minutes per batch, turning occasionally, until deeply golden brown and cooked through (internal temperature should reach 165°F/74°C).
  7. Remove the cooked chicken to a clean plate and allow it to rest for 2 minutes.
  8. Assemble the Chicken Gyros: Open the warm pittas. Layer generously with the cooked chicken, sliced tomatoes, red onion, and a hearty dollop of the chilled Tzatziki sauce. Serve immediately.