Greek Chicken Gyros with Tzatziki Sauce and Greek Salad (Print version)

Juicy yogurt-marinated chicken tucked into warm pita with creamy tzatziki and a fresh Greek salad topping.

# Ingredients:

For the chicken marinade

01 - 1 1/2 lb (680 g) boneless skinless chicken thighs, cut into strips
02 - 1/3 cup (80 g) plain Greek yogurt
03 - 2 tablespoons extra-virgin olive oil
04 - 2 tablespoons fresh lemon juice
05 - 1 tablespoon red wine vinegar
06 - 3 garlic cloves, minced
07 - 2 teaspoons dried oregano
08 - 1 teaspoon sweet paprika
09 - 1 teaspoon kosher salt
10 - 1/2 teaspoon black pepper

For the tzatziki sauce

11 - 1 cup (240 g) plain Greek yogurt
12 - 1/2 English cucumber, grated and squeezed dry
13 - 1 tablespoon extra-virgin olive oil
14 - 1 tablespoon fresh lemon juice
15 - 1 tablespoon chopped fresh dill
16 - 1 small garlic clove, finely grated
17 - 1/2 teaspoon kosher salt, plus more to taste

For the Greek salad and assembly

18 - 1 cup (150 g) diced tomatoes
19 - 1 cup (130 g) diced cucumber
20 - 1/4 cup (35 g) thinly sliced red onion
21 - 1/3 cup (45 g) Kalamata olives, halved
22 - 1/2 cup (75 g) crumbled feta cheese
23 - 2 tablespoons chopped fresh parsley
24 - 1 tablespoon extra-virgin olive oil
25 - 1 tablespoon red wine vinegar
26 - 1/2 teaspoon dried oregano
27 - 4 warm pita breads
28 - Lemon wedges and extra dill, for serving

# Instructions:

01 - Whisk Greek yogurt, olive oil, lemon juice, vinegar, garlic, oregano, paprika, salt, and pepper in a bowl. Add the chicken and toss until coated. Cover and refrigerate for at least 30 minutes or up to overnight.
02 - Squeeze the grated cucumber very dry in a clean towel. Stir it with Greek yogurt, olive oil, lemon juice, dill, garlic, and salt. Chill until ready to serve.
03 - Combine tomatoes, cucumber, red onion, olives, feta, parsley, olive oil, vinegar, and oregano. Toss gently and season to taste.
04 - Heat a large skillet or grill pan over medium-high heat. Add the chicken in a single layer and cook for 10-12 minutes, turning once or twice, until browned and 165°F in the thickest piece.
05 - Transfer the chicken to a plate and rest for 5 minutes. Slice any larger pieces so they fit easily into the pita.
06 - Warm the pitas in a dry skillet. Spread each with tzatziki, add chicken, spoon Greek salad over the top, and finish with extra dill and lemon.

# Good to know:

01 - Marinating time is not included in the prep time.
02 - Chicken thighs give the juiciest result, but chicken breast can be used.
03 - Serve components separately for meal prep.

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