The Ultimate Chicken Gyro by The Golden Balance

Ingredients

• 1.5 lbs Boneless, skinless chicken thighs
• 1/2 cup Full-fat Greek yogurt
• 1 whole Cucumber, English or Persian
• 2 cloves Garlic, minced or grated into a paste
• 2 tbsp Fresh dill, finely chopped
• 1/2 Lemon, zest and juice
• 1 tbsp Dijon mustard (optional)
• 1 tbsp Dried oregano
• 1 tsp Cumin
• 1/4 cup Olive oil
• to taste Salt
• to taste Black pepper
• 4-6 Pita breads
• 2 Tomatoes, sliced or diced
• to taste Fries (for serving)
• pinch Dried oregano (for tomatoes)
• pinch Salt (for tomatoes)
• pinch Pepper (for tomatoes)

Instructions

1. Prepare the chicken marinade: In a large bowl, combine the chicken thighs, Greek yogurt, olive oil, smashed garlic paste, Dijon mustard (if using), dried oregano, salt, pepper, cumin, lemon zest, and lemon juice. Mix thoroughly to ensure every piece of chicken is coated.
2. Marinate the chicken: Cover the bowl and refrigerate the chicken for at least 30 minutes, or ideally 2-4 hours, to allow the flavors to meld and the chicken to tenderize.
3. Prepare the tzatziki: Grate the cucumber (using a box grater or similar tool). Place the grated cucumber in a clean kitchen towel or cheesecloth and squeeze out as much moisture as possible. Discard the liquid.
4. Combine tzatziki ingredients: In a separate bowl, mix the squeezed cucumber with full-fat Greek yogurt, fresh chopped dill, olive oil, minced garlic, lemon juice, salt, and pepper. Stir well and refrigerate until serving.
5. Preheat oven and pan: Preheat your oven to 375°F (190°C). Place an oven-safe pan (cast iron or heavy-bottomed skillet) over medium-high heat on the stovetop.
6. Sear the chicken: Once the pan is hot, add the marinated chicken thighs in a single layer, ensuring not to overcrowd the pan. Sear for 3-5 minutes per side until nicely browned.
7. Finish cooking in the oven: Transfer the pan with the seared chicken to the preheated oven. Bake for 20 minutes, then switch the oven to broil for the final 5 minutes to achieve crispy edges and a golden-brown finish.
8. Rest and chop chicken: Remove the chicken from the oven and let it rest in the pan for 5 minutes. Chop the cooked chicken into bite-sized pieces, then return them to the pan with the accumulated pan drippings and toss to coat.
9. Warm pita bread: While the chicken rests, lightly toast or warm your pita breads in a dry skillet, microwave, or oven until soft and pliable.
10. Assemble the gyros: Season your sliced or diced tomatoes with a pinch of salt, pepper, and oregano. Spread a generous amount of tzatziki on a warm pita, add a layer of seasoned tomatoes, and pile high with the chopped chicken. Serve immediately with a side of fries.
11. Enjoy your homemade chicken gyro with a final sprinkle of fresh dill or a lemon wedge, if desired.