Mediterranean Greek Chicken Gyros With Cucumber Tzatziki

Ingredients

For the Chicken Marinade:
1.5 lbs (about 700g) boneless, skinless chicken thighs or breasts
3 tbsp olive oil
Juice of 1 lemon
3 cloves garlic, minced
1 tbsp plain Greek yogurt (optional – helps tenderize)
2 tsp dried oregano
1 tsp ground cumin
1 tsp paprika
Salt & pepper, to taste

For the Tzatziki Sauce:
1 cup plain Greek yogurt
1/2 large English cucumber, grated and squeezed of excess water
1 tbsp olive oil
1 tbsp lemon juice
1 clove garlic, finely minced or grated
1 tbsp fresh dill, chopped (or 1 tsp dried dill)
Salt & pepper, to taste

For Serving:
Pita bread or flatbreads
Sliced red onion
Chopped tomatoes
Shredded lettuce or baby spinach
Crumbled feta (optional)

Directions

In a large bowl or zip-top bag, mix together olive oil, lemon juice, garlic, yogurt, and seasonings.

Add chicken and coat well. Marinate in the fridge for at least 30 minutes, ideally 2–4 hours (or overnight for best flavor).

Grate the cucumber, then squeeze out the water using a cheesecloth or clean towel.

Mix all tzatziki ingredients in a bowl and refrigerate to let the flavors meld (30+ minutes is ideal).

Grill, pan-fry, or bake the marinated chicken until golden and cooked through (internal temp: 165°F / 74°C).

Let rest for a few minutes, then slice into strips.

Warm pita bread.

Add a layer of tzatziki, then sliced chicken, red onion, tomato, lettuce, and optional feta.

Wrap and serve warm!