Ingredients:

  • 2 lbs boneless, skinless chicken thighs, sliced into strips
  • 1/3 cup Greek yogurt, plain
  • 3 tbsp extra virgin olive oil
  • 2 tbsp fresh lemon juice
  • 4 cloves garlic, minced
  • 1 tbsp dried oregano
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 1/2 tsp smoked paprika
  • 1 cup Greek yogurt, full fat
  • 1/2 cup English cucumber, grated and squeezed dry
  • 2 tbsp fresh lemon juice
  • 1 tbsp fresh dill, finely chopped
  • 2 cloves garlic, grated
  • 1/2 tsp salt
  • 6 Greek pita rounds, warmed
  • 1 cup red onion, thinly sliced
  • 2 cups cherry tomatoes, halved
  • 1 cup cucumber, sliced
  • 1/4 cup fresh parsley, chopped

Instructions:

  1. Combine the Greek yogurt, olive oil, lemon juice, garlic, oregano, salt, pepper, and smoked paprika in a large mixing bowl.
  2. Toss the chicken thigh strips in the marinade until every piece is evenly coated.
  3. Cover the bowl and refrigerate for at least 2 hours, or up to 24 hours, to allow the lactic acid to tenderize the meat.
  4. Heat 1 tablespoon of olive oil in a cast iron skillet over medium-high heat until it begins to shimmer.
  5. Add the chicken to the skillet in batches to avoid crowding the pan. Sear for 3–5 minutes per side until the edges are mahogany-colored and slightly charred.
  6. Prepare the tzatziki by mixing the full-fat Greek yogurt, squeezed cucumber, lemon juice, chopped dill, grated garlic, and salt.
  7. Assemble the gyros by placing the charred chicken into warmed pitas and topping with tzatziki, sliced red onion, cherry tomatoes, cucumber, and fresh parsley.