Juicy Chicken Gyro with Tzatziki by Iramsfoodstory

Ingredients

• 2 lb boneless chicken breast, thinly sliced
• 2 tbsp greek yogurt
• 2 tbsp extra virgin olive oil
• 1 tbsp ginger garlic paste
• 1 tsp salt
• 0.5 tsp black pepper
• 1 tbsp smoked paprika powder
• 1 tsp garlic powder
• 0.5 tsp cumin powder
• 1 tsp dried oregano
• 1 tbsp lemon juice
• 2 tbsp oil for cooking
• 1 cup greek yogurt (for tzatziki)
• 1 cucumber, grated and squeezed dry (for tzatziki)
• 1 tbsp fresh parsley, chopped (for tzatziki)
• 1 tbsp fresh dill, chopped (for tzatziki)
• 2 cloves fresh garlic, minced (for tzatziki)
• 1 tbsp lemon juice (for tzatziki)
• 2 tbsp extra virgin olive oil (for tzatziki)
• 0.5 tsp salt (for tzatziki)
• 6 tandoori naan
• 1 cup onion, thinly sliced
• 1 cup tomatoes, seeded and diced
• 1 cup cucumber, diced
• 1 cup lettuce, chopped
• 1 cup french fries (optional)

Instructions

1. Combine chicken, Greek yogurt, olive oil, lemon juice, ginger-garlic paste, salt, pepper, paprika, garlic powder, oregano, and cumin in a bowl; refrigerate for 2–4 hours.
2. Whisk together Greek yogurt, squeezed cucumber, minced garlic, dill, parsley, lemon juice, olive oil, and salt in a bowl; refrigerate for at least 30 minutes.
3. Heat oil in a large skillet over medium-high heat and cook chicken in a single layer for 4–6 minutes per side until golden and fully cooked.
4. Warm the naan according to package instructions.
5. Spread tzatziki over the warm naan, top with chicken, onions, tomatoes, cucumbers, lettuce, and optional fries, then fold and serve