Chicken Gyro

Instructions

1. Prepare the marinade
   In a large bowl, combine olive oil, lemon juice, minced garlic, oregano, thyme, cumin, paprika, 1 teaspoon salt, and 1/2 teaspoon black pepper. Whisk until well combined.
2. Marinate the chicken
   Add the chicken thighs to the marinade, ensuring they are fully coated. Cover the bowl with plastic wrap and refrigerate for at least 2 hours, preferably overnight for best flavor development.
3. Make the tzatziki sauce
   While the chicken is marinating, prepare the tzatziki sauce. Combine the Greek yogurt with the grated cucumber (squeezed to remove excess water), 1 minced garlic clove, 1 tablespoon olive oil, 1 tablespoon lemon juice, and a pinch of salt and dried dill. Mix well and refrigerate until ready to serve.
4. Cook the chicken
   Heat a grill pan or skillet over medium-high heat. Remove the chicken from the marinade and grill for about 6-7 minutes per side, or until the internal temperature reaches 165°F (74°C) and the chicken is golden brown with nice grill marks.
5. Rest and slice the chicken
   Allow the chicken to rest for 5 minutes before slicing it into thin strips. This helps retain the juices and ensures tender meat.
6. Warm the pita bread
   Lightly warm the pita bread on the grill or in a dry skillet for about 30 seconds per side until soft and pliable.
7. Assemble the gyros
   Spread a generous amount of tzatziki sauce on each warm pita. Top with sliced chicken, red onion, diced tomatoes, and crumbled feta cheese if using.