Total time: ~55 min
10 min prep
30 min marinate (minimum; longer is better)
15 min cook
Ingredients
Chicken
2 lb boneless skinless chicken thighs (breast works, thighs are better)
3 tbsp olive oil
Zest + juice of 1 lemon
5 cloves garlic, grated
1½ tsp kosher salt
1½ tsp dried oregano
1 tsp paprika
1 tsp ground cumin
½ tsp ground coriander
½ tsp black pepper
½ tsp chili flakes (optional)
Tzatziki
1½ cups full-fat Greek yogurt
1 cup grated cucumber (seeds removed)
2 cloves garlic, grated
1½ tbsp lemon juice
1 tbsp olive oil
Salt to taste
Small handful fresh dill or mint, minced
For serving
Warm pita or flatbread
Sliced tomato
Sliced red onion
Optional: fries inside the gyro (Athens style)
Marinate the chicken
In the 6+ hours before cooking, mix everything except the chicken. Add chicken, coat well, cover, and let sit in fridge.
Tzatziki
Salt the grated cucumber lightly and squeeze out water in a towel.
Mix with yogurt, garlic, lemon, olive oil, salt, and herbs.
Chill while the chicken cooks — it thickens and gets better.
Cook the chicken
Heat a heavy skillet (cast iron if you have it) on medium-high.
Lay chicken flat, cook until deeply browned on both sides (about 5–6 min per side).
Transfer to a sheet pan and broil on high 3–5 minutes until edges get crispy and dark.
Let rest 5 minutes, then slice thin.
Assemble
On warm pita:
Chicken
Tzatziki
Tomato
Onion
Optional fries
Wrap loosely. Eat immediately.