Best Chicken Gyros Recipe

In a large non-reactive mixing bowl, whisk together 1/2 cup yogurt, 3 tbsp lemon juice, olive oil, 4 cloves minced garlic, oregano, cumin, paprika, salt, and pepper.

Add the sliced chicken thighs to the bowl and massage the marinade into the meat until thoroughly coated. Let it sit for at least 15 minutes or up to 24 hours in the fridge. Wait until the meat is fully coated and glossy.

Prepare the Tzatziki by mixing 1 cup yogurt, grated and drained cucumber, 2 cloves grated garlic, dill, and 1 tbsp lemon juice. Season with salt to taste and chill until ready to serve.

Heat a cast iron skillet over medium-high heat with a light splash of oil. Place chicken strips in a single layer, avoiding overcrowding.

Sear the chicken undisturbed for 5-7 minutes until the edges are dark and crispy. Flip and continue cooking until the internal temperature reaches 165°F (74°C).

Warm the pitas and assemble by layering a generous portion of chicken, a dollop of Tzatziki, red onions, tomatoes, fresh cucumber, Kalamata olives, and crumbled feta.