For the Chicken Marinade:
– 2 boneless, skinless chicken breasts (or thighs)
– 3 tbsp olive oil
– Juice of 1 lemon
– 3 cloves garlic, minced
– 1 tsp dried oregano
– 1 tsp dried thyme
– 1 tsp ground cumin
– ½ tsp paprika
– ½ tsp salt
– ¼ tsp black pepper
For the Tzatziki Sauce:
– 1 cup Greek yogurt
– ½ cucumber, grated and squeezed to remove excess water
– 2 cloves garlic, minced
– 1 tbsp olive oil
– 1 tbsp fresh dill or mint, chopped
– 1 tbsp lemon juice
– Salt and pepper, to taste
For the Gyro Assembly:
– 4 pita or flatbreads
– ½ red onion, thinly sliced
– ½ cup cherry tomatoes, halved
– ½ cup shredded lettuce
– ¼ cup crumbled feta cheese (optional)
Directions:
Marinate the Chicken:
In a bowl, whisk together olive oil, lemon juice, garlic, oregano, thyme, cumin, paprika, salt, and pepper. Coat the chicken in the marinade and refrigerate for at least 30 minutes (overnight for best flavor).
Cook the Chicken:
Heat a grill pan or skillet over medium-high heat. Cook chicken for 4–5 minutes per side until golden and cooked through. Let rest for a few minutes, then slice thinly.
Make the Tzatziki Sauce:
In a bowl, mix yogurt, cucumber, garlic, olive oil, lemon juice, and herbs. Season with salt and pepper. Chill until ready to use.
Assemble the Gyros
Warm the pita bread. Layer with lettuce, onion, tomatoes, and chicken. Drizzle tzatziki over top and sprinkle with feta if desired.
Serve & Enjoy:
Fold and wrap the pita in parchment for easy eating. Serve with extra tzatziki, Greek salad, or fries on the side.