Ingredients:

  • 5 lbs (680g) Boneless, skinless chicken thighs, trimmed
  • 1/4 cup (60 ml) Fresh lemon juice
  • 1/4 cup (60 ml) Extra Virgin Olive Oil
  • 2 teaspoons Dried Oregano
  • 4 cloves Garlic, minced finely
  • 1 teaspoon Sweet Smoked Paprika
  • 1/2 teaspoon Dried Thyme
  • 1 teaspoon Salt
  • 1/2 teaspoon Black Pepper
  • 1 cup (240g) Full fat Greek Yogurt
  • 1/2 medium English Cucumber, grated and moisture squeezed out
  • 2 tablespoons Fresh Dill, chopped finely
  • 1 teaspoon Red Wine Vinegar
  • 4 medium Pita Breads
  • 2 medium Roma Tomatoes, diced
  • 1/2 medium Red Onion, very thinly sliced
  • 2 cups Romaine Lettuce, shredded
  • Optional: 1/4 cup (30g) Crumbled Feta Cheese

Instructions:

  1. Cut the chicken thighs into bite-sized, uniform strips or small cubes (about 1 inch).
  2. In a bowl or bag, whisk together all marinade ingredients (lemon juice, oil, oregano, garlic, paprika, thyme, salt, pepper). Add chicken, ensuring it is fully coated. Refrigerate for at least 2 hours, or ideally overnight.
  3. Grate the cucumber. Place it in a fine-mesh sieve or wrap it in cheesecloth and aggressively squeeze out as much water as possible.
  4. Mix the strained cucumber, Greek yogurt, dill, minced garlic, red wine vinegar, salt, and pepper to create the tzatziki. Cover and chill until serving.
  5. Heat a large skillet over medium-high heat. Add 1 tablespoon of the leftover marinade oil. Cook the marinated chicken in batches until nicely browned and cooked through (internal temp 165°F/74°C). Set aside and keep warm.
  6. Gently warm the pitta breads in a dry pan for 30 seconds per side until soft and pliable.
  7. Assemble the Greek Chicken Gyros: Spread a generous layer of cold tzatziki down the centre of each pitta. Top with the hot cooked chicken, followed by shredded lettuce, diced tomatoes, and thinly sliced red onion.
  8. If using, sprinkle with crumbled feta. Fold or roll tightly and serve immediately.