Ingredients:

  • ½ large English Cucumber, peeled and grated
  • 1 ½ cups Plain Greek Yogurt (5% fat recommended)
  • 2 tbsp Fresh Dill, finely chopped
  • 2 cloves Garlic, minced very finely
  • 1 tsp White Wine Vinegar
  • 1 tsp Extra Virgin Olive Oil (for Tzatziki)
  • Salt and Black Pepper, to taste
  • 5 lbs Boneless, Skinless Chicken Thighs, trimmed
  • ½ cup Plain Greek Yogurt (2% or 5%) (for Marinade)
  • 3 tbsp Extra Virgin Olive Oil (for Marinade)
  • Zest of 1 whole lemon, finely grated
  • 2 tbsp Lemon Juice, freshly squeezed
  • 4 cloves Garlic, crushed or minced
  • 2 tsp Dried Oregano (Greek if possible)
  • 1 tsp Smoked Paprika
  • 1 tsp Salt (for Marinade)
  • ½ tsp Black Pepper (for Marinade)
  • 4 large Quality Pita Breads
  • 1 medium Large Tomato, sliced or diced
  • ½ medium Red Onion, thinly sliced
  • 2 tbsp Fresh Parsley (Optional garnish)

Instructions:

  1. Prepare Cucumber: Grate the cucumber and place it into a sieve set over a bowl. Sprinkle lightly with salt and allow it to sit for 15–20 minutes to draw out excess water.
  2. Drain & Combine: Squeeze the remaining liquid from the cucumber aggressively (using a clean tea towel for best results) until bone dry.
  3. Mix Tzatziki: Combine the drained cucumber with the Greek yogurt, minced garlic, dill, vinegar, and olive oil. Season well with salt and pepper.
  4. Chill: Cover and refrigerate the Tzatziki for at least 30 minutes to allow the flavours to marry.
  5. Prep Chicken: Trim any large pieces of fat from the chicken thighs.
  6. Make Marinade: In a large bowl, whisk together the Greek yogurt, olive oil, lemon zest, lemon juice, garlic, oregano, paprika, salt, and pepper to create the marinade base.
  7. Marinate: Add the chicken thighs to the marinade, ensuring they are thoroughly coated. Transfer to a zip-top bag or container.
  8. Chill: Refrigerate for a minimum of 4 hours, or ideally overnight (up to 12 hours) for maximum tenderness and flavour.
  9. Preheat Pan: Remove the chicken from the fridge 20 minutes before cooking. Heat 1 tbsp of olive oil in a large skillet or cast iron pan over medium-high heat until shimmering.
  10. Sear Chicken: Place the chicken thighs in the hot pan (cook in batches if necessary). Cook undisturbed for 5–7 minutes per side until deeply golden brown and slightly charred. Chicken is done when the internal temperature reaches 165°F (74°C).
  11. Rest: Transfer the cooked chicken to a cutting board and loosely tent with foil. Let it rest for 5–10 minutes.
  12. Slice: Using a very sharp knife, slice the rested chicken thinly against the grain to replicate the shavings from a traditional gyro spit.
  13. Warm Pita: Lightly brush the pita breads with olive oil and warm them briefly in the skillet or a toaster oven until soft and pliable (about 1 minute per side).
  14. Assemble: Lay out the warm pita. Spread a generous layer of Tzatziki down the centre, then pile the thinly sliced chicken on top.
  15. Top and Serve: Add slices of tomato and thinly shaved red onion. Roll or fold the gyros tightly and serve immediately.