Chicken Gyro

_{Step 1/4}

Marinate Chicken

• 150g Chicken Thigh
• 2 tbsp Greek Yogurt
• 1 tbsp Lemon Juice
• 1 Garlic Clove
• 1 tsp Olive Oil
• 1/4 tsp Dried Oregano
• 1/4 tsp Ground Cumin
• 1/4 tsp Paprika
• 1/4 tsp Ground Coriander

In a bowl, mix the Greek yogurt, lemon juice, olive oil, minced garlic, dried oregano, ground cumin, paprika, ground coriander, salt, and black pepper. Add the diced chicken and coat them well with the marinade. Let the chicken marinate for at least 30 minutes in the refrigerator, or for best results, marinate for a few hours or overnight.

_{Step 2/4}

Cook Chicken

• 1 tsp Olive Oil

Heat a grill pan or over medium-high heat with some avocado oil. Add the marinated chicken and cook for about 4-6 minutes per side, until they are cooked through and have a nice char. Remove from heat and set aside.

_{Step 3/4}

Warm Pita Bread and Assemble Gyro

• 2 Pita Bread
• 1 tbsp Tzasiki Sauce
• 1/2 Roma Tomato
• 1/2 Small Red Onion
• 1/4 Cucumber

To make a simple tzatziki sauce grate and squeeze all the excess liquid out of a cucumber, then simply stir it into a bowl with Greek yogurt, minced garlic, lemon juice, olive oil, and fresh dill until well combined. Warm the pita bread in a pan or in the oven for a few minutes until soft and pliable. Spread tzatziki sauce down the center of the pita breads. Add the cooked chicken strips on top. Arrange the sliced tomato and sliced red onion on top.

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Serve

Fold the pita bread over the filling to form a gyro wrap. Serve immediately.