Chicken Gyro with Tzatziki Sauce

This chicken gyro recipe breaks down into three main components: marinating the chicken, preparing the tzatziki sauce, and assembling the gyros. The key to success is properly marinating the chicken for tenderness and flavor, while ensuring the tzatziki is thick and creamy. Follow these steps for a delicious homemade Greek meal that rivals any restaurant version.

1. Step 1: Make sure all spices are evenly distributed throughout the marinade for consistent flavor.

   In a large bowl, combine 1/4 cup Greek yogurt, 2 tablespoons lemon juice, 2 tablespoons olive oil, 2 minced garlic cloves, dried oregano, ground cumin, paprika, 1 teaspoon salt, and black pepper to make the chicken marinade.

2. Step 2: Don't marinate longer than 4 hours as the acid in the lemon juice can start to break down the meat too much.

   Add the chicken thighs to the marinade, ensuring each piece is well coated. Cover and refrigerate for at least 30 minutes, or up to 4 hours for deeper flavor.

3. Step 3: Removing excess moisture from the cucumber is crucial for a thick, non-watery tzatziki sauce.

   While the chicken marinates, prepare the tzatziki sauce. Grate the cucumber and place in a clean kitchen towel or several layers of paper towels. Squeeze out as much liquid as possible.

4. Step 4: Let the tzatziki rest for at least 30 minutes to allow the flavors to meld together.

   In a medium bowl, combine the drained cucumber, 1 cup Greek yogurt, remaining 2 minced garlic cloves, 1 tablespoon olive oil, 1 tablespoon lemon juice, fresh dill, mint (if using), and 1/2 teaspoon salt. Stir well, cover, and refrigerate until ready to serve.

5. Step 5: Don't overcrowd the pan - cook in batches if necessary to ensure proper browning.

   Heat a large skillet or grill pan over medium-high heat. Remove chicken from marinade, letting excess drip off. Cook for 5-6 minutes per side, or until the internal temperature reaches 165°F and the outside is slightly charred.

6. Step 6: Resting allows the juices to redistribute throughout the meat, resulting in juicier chicken.

   Transfer the cooked chicken to a cutting board and let rest for 5 minutes before slicing into thin strips against the grain.

7. Step 7: Warming the pita makes it more pliable and enhances its flavor.

   Warm the pita bread in a dry skillet or in the oven wrapped in foil for about 1-2 minutes.

8. Step 8: Layer ingredients in the order listed for the best texture and to prevent the pita from getting soggy.

   To assemble each gyro, spread a generous amount of tzatziki sauce on a warm pita. Top with sliced chicken, diced tomatoes, red onion slices, shredded lettuce, and crumbled feta cheese.

9. Step 9: For an authentic presentation, wrap the bottom half of each gyro in parchment paper to catch any drippings.

   Fold the pita around the fillings or wrap in parchment paper for easier handling. Serve immediately with extra tzatziki sauce on the side.

For an authentic Greek meal, consider serving your gyros with a side of lemon-oregano roasted potatoes or a simple Greek salad. If you prefer, you can substitute chicken breasts for thighs, but be careful not to overcook them as they can dry out more easily. For a make-ahead option, prepare the tzatziki sauce and marinate the chicken the day before, then simply cook and assemble when ready to eat.