Chicken Gyros

🛒 Ingredients

• Chicken Thighs (boneless, skinless) 155 g · 341 kcal
• Pita Bread 60 g · 180 kcal
• Greek Yogurt (full-fat, plain) 40 g · 40 kcal
• Cucumber 20 g · 3 kcal
• Tomato 50 g · 9 kcal
• Red Onion 20 g · 8 kcal
• Olive Oil 15 g · 135 kcal
• Lemon Juice 5 g · 1 kcal
• Garlic 4 g · 6 kcal
• Dried Oregano 1 g · 3 kcal
• Fresh Dill 1 g · 0 kcal
• White Wine Vinegar 2 g · 0 kcal

👨‍🍳 Instructions

1. Prepare the chicken marinade: In a bowl, combine 10g olive oil, lemon juice, minced garlic (from the 4g total), oregano, thyme, salt, and pepper.
2. Cut chicken thighs into thin strips; add to the marinade, ensuring it's well coated. Cover and refrigerate for at least 30 minutes, or up to 4 hours.
3. While chicken marinates, prepare tzatziki: Grate cucumber and squeeze out excess water.
4. In a separate bowl, mix Greek yogurt, grated cucumber, remaining minced garlic, chopped fresh dill, 5g olive oil, white wine vinegar, salt, and pepper. Refrigerate until ready to serve.
5. Slice tomatoes and red onion into thin rounds.
6. Heat a large skillet or grill pan over medium-high heat. Cook the marinated chicken strips in a single layer until fully cooked through and slightly charred, about 5-7 minutes per batch.
7. Warm the pita bread briefly on the grill pan or in a microwave until soft and pliable.
8. Assemble the gyros: Spread a generous amount of tzatziki on a warm pita. Add grilled chicken, then top with sliced tomatoes and red onions. Fold or roll the pita to enclose the fillings and serve immediately.