Chicken Gyros

6 standard portions

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Ingredients

• 2 pounds (1kg) chicken thighs (boneless and skinless, fat trimmed)
• 4-6 pita flatbreads
• 1 red onion (thinly sliced)
• 1 cup shredded lettuce (I used romaine lettuce)
• 1 tomato (diced)
• 1 ¼ cups tzatziki (homemade or store-bought)
• ¼ cup greek style yogurt (unflavoured)
• 3 cloves garlic (minced)
• 2 tablespoons lemon juice
• 1 tablespoon extra virgin olive oil
• 2 tablespoons dried oregano
• 1 tablespoon white wine vinegar (or apple cider vinegar or red wine vinegar)
• 1 teaspoon salt
• ¼ teaspoon ground black pepper

Method

1. To a ziploc bag, add the marinade ingredients, give them a quick mix/shake until combined then add the chicken thighs. Seal and massage the chicken to make sure that it’s all covered in the marinade. Chill in the fridge for at least 2 hours, up to 24 hours and preferably overnight.
2. Heat a grill pan (or an outdoor grill) over medium high heat, brush with oil and add the chicken. Cook for 3-4 minutes per side or until the internal temp of the chicken is 170°F/77°C. Remove onto a plate, tent with foil to keep warm and set aside.
3. Warm up a pita bread so it’s pliable and easy to work with (use a grill or microwave)
4. To the pita add tzatziki sauce, red onion, shredded lettuce, and tomato.
5. Slice the chicken and add it to the pita on top of the salad.
6. Roll the wrap, and wrap in parchment paper. Slice in the middle and serve.