Ingredients:

  • 1 ½ cups Full-Fat Greek Yogurt
  • 1 small English Cucumber, peeled and seeded
  • 2 cloves fresh Garlic, minced (for Tzatziki)
  • 1 tbsp Fresh Dill, finely chopped
  • 1 tsp Red Wine Vinegar
  • Salt and Black Pepper, to taste
  • 5 lbs Boneless, Skinless Chicken Thighs, trimmed and sliced
  • ¼ cup Extra Virgin Olive Oil (for marinade)
  • 1 large Lemon, zest and juice
  • 1 tbsp Dried Oregano (Greek variety preferred)
  • 3 cloves fresh Garlic, minced (for marinade)
  • 1 tsp Smoked Paprika
  • 8 pieces thick Greek style Pita Bread
  • 2 medium Fresh Tomato, thinly sliced
  • ½ medium Red Onion, very thinly sliced
  • ½ head Shredded Romaine Lettuce
  • Optional: 4 oz Crumbled Feta cheese

Instructions:

  1. Prepare Cucumber: Grate the cucumber (peel and seeds removed). Place the grated cucumber onto a cheesecloth or towel and squeeze aggressively to remove as much liquid as possible. This prevents a watery sauce.
  2. Combine Tzatziki Ingredients: In a medium bowl, combine the squeezed cucumber, Greek yogurt, minced garlic, chopped dill, red wine vinegar, salt, and pepper. Stir well, taste for seasoning, cover, and chill in the refrigerator for at least 30 minutes, allowing the flavours to marry.
  3. Prep Chicken: Trim the chicken thighs. Slice them into thin, bite-sized strips, aiming for about ¼-inch (6mm) thickness. This mimics the shaved meat texture of authentic Gyros.
  4. Make Marinade: In a large bowl or zip-top bag, whisk together the olive oil, lemon juice and zest, oregano, minced garlic, paprika, salt, and pepper.
  5. Marinate: Add the sliced chicken to the marinade. Ensure all pieces are thoroughly coated. Refrigerate for a minimum of 2 hours, but preferably 4 to 12 hours for maximum flavour development.
  6. Cook the Chicken: Remove the chicken from the fridge 15 minutes before cooking. Heat a heavy-bottomed skillet or grill pan over medium-high to high heat. Cook the chicken in batches, ensuring the pan is not overcrowded, for about 5–7 minutes, stirring occasionally, until deeply browned and fully cooked through (internal temperature 165°F / 74°C).
  7. Rest: Transfer the cooked chicken to a platter and loosely tent with foil for 5 minutes to lock in the juices.
  8. Assemble the Gyros: Warm the pita breads using a dry skillet or microwave until soft and pliable. Lay a warm pita flat and spread a generous smear of chilled Tzatziki down the center.
  9. Layer and Serve: Top the Tzatziki with a good handful of the cooked chicken, followed by sliced tomato, red onion, and shredded lettuce. Fold the sides of the pita around the filling or wrap tightly, and serve immediately.