Ingredients:

  • 1.5 lbs chicken breast or boneless thighs, sliced into thin strips
  • 0.5 cup plain full-fat Greek yogurt
  • 3 tbsp extra virgin olive oil
  • 2 tbsp fresh lemon juice
  • 4 cloves garlic, minced
  • 1 tbsp dried oregano
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 1 tsp sea salt
  • 0.5 tsp freshly cracked black pepper
  • 1 cup English cucumber, grated and squeezed dry
  • 1 cup low-fat Greek yogurt
  • 1 tbsp fresh dill, finely chopped
  • 1 clove garlic, grated into a paste
  • 1 tsp red wine vinegar
  • 4 large whole wheat pita flatbreads
  • 1 cup red onion, thinly sliced
  • 1 cup cherry tomatoes, halved
  • 0.5 cup English cucumber, diced

Instructions:

  1. In a large bowl, whisk together the full-fat yogurt, olive oil, lemon juice, garlic, oregano, cumin, paprika, salt, and pepper to create the marinade.
  2. Submerge the chicken strips in the marinade, ensuring even coating. Marinate for at least 10 minutes at room temperature.
  3. Prepare the Tzatziki by combining grated cucumber (squeezed dry), low-fat Greek yogurt, dill, grated garlic, and red wine vinegar in a small bowl. Refrigerate until serving.
  4. Heat a cast-iron skillet over medium-high heat. Add a splash of oil; it should shimmer and almost smoke. Add chicken strips in a single layer. Cook for 5 minutes without moving them until a dark crust forms.
  5. Stir the chicken and cook for another 5-7 minutes until the edges are charred and the centers are opaque. Internal temperature reaches 165°F.
  6. Warm the pita flatbreads in a dry pan for 30 seconds per side until soft and pliable.
  7. Assemble the gyros by spreading a generous amount of Tzatziki on the pita, followed by the charred chicken, sliced red onions, tomatoes, and diced cucumber.