Greek Chicken Gyros

Juicy oregano-lemon chicken thighs tucked into warm pita with crisp cucumber, tomato, onion, and cool homemade tzatziki.

Prep: 25 min · Cook: 15 min · Yield: 4 · Method: Stovetop

Ingredients

• 1.5 pounds chicken thighs, boneless, skinless
• 1.25 cups plain greek yogurt
• 1 medium cucumber
• 4 pita breads
• 1 large tomato
• 0.5 medium red onion
• 1 lemon
• 2 cloves garlic
• 2 teaspoons dried oregano
• 2 tablespoons olive oil
• 1.25 teaspoons kosher salt
• 0.5 teaspoon black pepper

Cooking instructions

1. Grate half of the cucumber and squeeze it firmly in a clean towel to remove excess liquid. Stir it with 1 cup yogurt, 1 minced garlic clove, 1 tablespoon lemon juice, 1/2 teaspoon oregano, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Refrigerate the tzatziki while preparing the chicken. (about 10 min)
2. Cut the chicken thighs into 1-inch pieces. Toss with the remaining 1/4 cup yogurt, 1 minced garlic clove, 1 tablespoon lemon juice, olive oil, remaining 1 1/2 teaspoons oregano, remaining 1 teaspoon salt, and remaining 1/4 teaspoon pepper. Marinate for at least 15 minutes or up to 8 hours, covered and refrigerated. (about 15 min) — Refrigerate at or below 40°F
3. Dice the tomato, thinly slice the onion, and thinly slice the remaining cucumber. Set the vegetables aside. (about 5 min)
4. Heat a large skillet over medium-high heat. Add the marinated chicken in a single layer and cook, turning occasionally, until browned and the thickest pieces reach 165°F on an instant-read thermometer, about 10 to 12 minutes. (about 12 min) — Medium-high heat; chicken 165°F
5. Warm the pitas in the dry skillet for 30 to 60 seconds per side, or until pliable. Fill each pita with chicken, tzatziki, tomato, cucumber, and onion. Serve immediately. (about 3 min) — Medium heat