Ingredients:

  • 1 large English Cucumber (peeled, seeded, and grated)
  • 1 cup Full-Fat Greek Yogurt
  • 2 cloves Garlic (finely minced)
  • 2 Tbsp Fresh Dill (chopped)
  • 1 tsp Extra Virgin Olive Oil (for Tzatziki)
  • 1 tsp Lemon Juice (for Tzatziki)
  • Salt & Freshly Ground Black Pepper (to taste)
  • 5 lbs Boneless, Skinless Chicken Thighs
  • ¼ cup Extra Virgin Olive Oil (for marinade)
  • 1 tsp Lemon Zest
  • 2 Tbsp Lemon Juice (for marinade)
  • 2 tsp Dried Oregano
  • 1 tsp Garlic Powder
  • ½ tsp Sweet Paprika
  • 8 pieces Pita Bread
  • ½ small Red Onion (thinly sliced)
  • 2 medium Vine Ripe Tomatoes (sliced or diced)
  • Optional: ½ cup Crumbled Feta Cheese
  • Optional: 1 cup Shredded Romaine Lettuce

Instructions:

  1. Grate the cucumber, then place it in a fine-mesh sieve or clean kitchen towel. Sprinkle lightly with salt, allow it to sit for 10 minutes, then squeeze firmly to remove as much liquid as possible.
  2. Combine the dried grated cucumber, Greek yogurt, minced garlic, chopped dill, olive oil, lemon juice, salt, and pepper in a medium bowl.
  3. Stir well, adjust seasoning, and refrigerate the Tzatziki for at least 1 hour to allow the flavours to meld and the sauce to thicken slightly.
  4. Prepare the Marinade: In a large bowl, whisk together the olive oil, lemon juice, lemon zest, oregano, garlic powder, paprika, salt, and pepper until well combined.
  5. Trim and add the chicken thighs to the bowl, tossing thoroughly to coat every piece. Cover and refrigerate for a minimum of 2 hours, or up to 12 hours.
  6. Preheat your grill or grill pan to medium-high heat. Lightly brush the surface with oil.
  7. Remove the chicken from the marinade. Grill the chicken thighs for 5-7 minutes per side, until the internal temperature reaches 165°F (74°C).
  8. Transfer the cooked chicken to a cutting board. Allow it to rest for 5 minutes, then slice the chicken very thinly against the grain, mimicking the traditional gyro shave.
  9. Quickly warm the pita bread on the grill for 30-60 seconds per side until soft and pliable.
  10. Assemble the Gyros: Lay out the warm pita. Spread a generous dollop of Tzatziki down the middle. Top with the thinly sliced chicken, tomato, shredded onion, and optional lettuce and feta. Roll or fold tightly and serve immediately.