Mediterranean Delight: Greek Chicken Gyros with Cucumber Tzatziki
Ingredients:
For the Chicken Gyros:
1 pound boneless, skinless chicken thighs
3 tablespoons olive oil
2 tablespoons red wine vinegar
2 teaspoons dried oregano
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon smoked paprika
Salt and pepper to taste
4 large pita breads
Fresh lettuce leaves, for serving
Sliced tomatoes and red onions, for garnish
For the Cucumber Tzatziki:
1 cup Greek yogurt
1 small cucumber, grated and excess water squeezed out
2 cloves garlic, minced
1 tablespoon olive oil
1 tablespoon lemon juice
1 teaspoon dried dill (or fresh dill, chopped)
Salt and pepper to tast
Instructions:
1. Prepare the Marinade for Chicken:
In a large bowl, combine olive oil, red wine vinegar, oregano, garlic powder, onion powder, smoked paprika, salt, and pepper.
Add chicken thighs to the marinade, ensuring they are well coated. Cover and refrigerate for at least 1 hour (or up to overnight for deeper flavor).
2. Make the Cucumber Tzatziki:
In a medium bowl, mix the Greek yogurt, grated cucumber, minced garlic, olive oil, lemon juice, dill, salt, and pepper. Stir until well combined. Adjust seasoning to taste.
Cover and refrigerate for at least 30 minutes to allow flavors to meld.
3. Cook the Chicken:
Preheat a grill or grill pan over medium-high heat. Once hot, remove the chicken from the marinade and grill for about 5-7 minutes per side, or until fully cooked and an internal temperature reaches 165°F (74°C). Let the chicken rest for a few minutes before slicing.
4. Assemble the Gyros:
Warm the pita breads on the grill for about 1 minute on each side.
Slice the grilled chicken into strips. Place a generous amount of chicken onto each warm pita.
Top with fresh lettuce, sliced tomatoes, red onions, and a generous dollop of cucumber tzatziki.
5. Serve:
Roll up the pita and serv