Homemade Greek Chicken Gyros (Print Version)

# Ingredients:

→ Chicken soaking mixture

01 - A pound of chicken breast, thinly sliced
02 - 3 tbsp of olive oil (use high-quality if you can)
03 - Freshly squeezed juice from 2 lemons
04 - 3 garlic cloves, grated or minced
05 - 1 tsp dried oregano (grab Greek oregano if available)
06 - ½ tsp ground cumin powder
07 - A pinch or two of salt and a good amount of cracked black pepper

→ DIY creamy tzatziki

08 - 1 cup of thick Greek-style yogurt (whole milk works best)
09 - Half a cucumber, grated and squeezed dry to avoid extra water
10 - One garlic clove, microplaned or minced finely
11 - 1 tbsp of lemon juice, freshly squeezed
12 - 1 tbsp of olive oil
13 - 1 tbsp of fresh dill, finely chopped (you could swap for mint!)
14 - Salt and pepper, adjusted to your liking

→ Gyro fixings

15 - 4 warm, soft pitas
16 - ½ cup chopped cucumbers
17 - ½ cup diced tomatoes (cherry ones are perfect in season)
18 - ½ cup of thin red onion slices
19 - Crumbled feta cheese, about ¼ cup
20 - ¼ cup parsley leaves, roughly cut

# Instructions:

01 - In a large bowl, stir together olive oil, lemon juice, cumin, oregano, garlic, salt, and black pepper. Adjust the flavor if needed until it’s punchy. Add the chicken slices, and use your hands to coat them well in the mixture. Cover it up with cling film or toss it all in a zippered bag, then refrigerate for at least half an hour. If you’ve got the time, leave it overnight—it only gets tastier!
02 - While your chicken’s chilling, focus on making your sauce. After grating the cucumber, wrap it in a towel or a few paper towels and squeeze out as much water as you can. Mix this with yogurt, garlic, dill (or mint), olive oil, and lemon juice. Toss in a pinch of salt and pepper, taste it, and tweak if needed. Refrigerate it so the flavors settle in.
03 - Heat up a grill pan or skillet until hot enough for a proper sear. Pull the chicken pieces from the marinade, letting the extra drip off, then place them on the hot surface. Sear without moving them around for 4-5 minutes so they develop a nice crust. Flip them over, cooking another 4-5 minutes until golden brown and fully cooked. Rest them for a few minutes before slicing them into smaller bites.
04 - Warm the pita bread while the chicken rests. Wrap them in foil to heat in the oven at 350°F, toast each one in a dry skillet for about 30 seconds a side, or hold them directly above a flame using tongs. Soft pitas are easier to fold and taste miles better warm.
05 - Lay out a pita flat on your plate or a piece of foil (if wrapping to take away). Spread a bit of chicken along the middle, followed by the diced tomatoes, crunchy cucumbers, and fine red onion slices. Sprinkle on crumbled feta and parsley leaves for some freshness.
06 - Grab your chilled tzatziki and drizzle or spoon it generously on top of the fillings. If you love it extra creamy, don’t hold back. To wrap it up cleanly, fold the bottom upwards first, then fold both sides in to make a firm pocket of deliciousness. Wrapping the bottom half in foil or parchment can keep everything in place and stop the sauce from dripping out.

# Notes:

01 - You can switch out chicken breasts for thighs if you prefer dark meat, and lamb would work for a traditional choice.
02 - The tzatziki is great the next day, so feel free to make it ahead of time!
03 - Skip the pita and use these toppings over greens for a lighter meal that’s like a Greek salad.
04 - Want more heat? Add crushed red pepper flakes to the chicken marinade or a dollop of hot sauce to the gyro.

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