Chicken Gyros with Tzatziki

Instructions

1. Step 1

   Grate the cucumber, toss it with ¼ tsp (2 gr) of the salt, and leave it in a fine-mesh strainer over a bowl for 10 minutes.

   Timer: 10 min (fixed)

   Ingredients used: 200.0 gr Cucumber, 2.0 gr Salt

   Cookware: Box Grater, fine mesh strainer, mixing bowl

2. Step 2

   Press the drained cucumber firmly to remove excess liquid. Stir it together with 1 cup (250 gr) Greek yogurt, 2 ⅝ clove (8 gr) garlic, 1 ¼ tbsp (20 ml) lemon juice, 1 tbsp (15 ml) olive oil, and the dill to make the tzatziki; keep chilled until serving.

   Ingredients used: 10.0 gr Dill, 8.0 gr Garlic, 20.0 ml Lemon Juice, 15.0 ml Olive Oil, 250.0 gr Plain Greek Yogurt

   Cookware: fine mesh strainer, mixing bowl

3. Step 3

   In a separate bowl, whisk the remaining Greek yogurt, garlic, lemon juice, olive oil, and salt with the oregano, cumin, paprika, and black pepper.

   Ingredients used: 3.0 gr Dried Oregano, 4.0 gr Garlic, 2.0 gr Ground Black Pepper, 2.0 gr Ground Cumin, 40.0 ml Lemon Juice, 30.0 ml Olive Oil, 2.0 gr Paprika, 125.0 gr Plain Greek Yogurt, 6.0 gr Salt

   Cookware: mixing bowl, whisk

4. Step 4

   Add the chicken thighs to the marinade and turn until evenly coated. Cover and refrigerate for 30 minutes.

   Timer: 30 min (fixed)

   Ingredients used: 700.0 gr Chicken Thigh

   Cookware: mixing bowl, tongs

5. Step 5

   Prepare the tomato and red onion while the chicken marinates, then set them aside for assembly.

   Ingredients used: 120.0 gr Red Onion, 240.0 gr Tomato

   Cookware: Chef Knife, cutting board

6. Step 6

   Heat a large skillet over medium heat. Lift the chicken from the marinade and cook for 6–8 minutes per side, until browned and the thickest part reaches 74°C.

   Timer: 14 min (fixed)

   Cookware: instant-read thermometer, large skillet, tongs

7. Step 7

   Transfer the chicken to a clean cutting board, rest it for 5 minutes, then slice it into strips.

   Timer: 5 min (fixed)

   Cookware: Chef Knife, cutting board

8. Step 8

   Reduce the skillet to low heat and warm each pita for about 30 seconds per side until flexible.

   Timer: 4 min (fixed)

   Ingredients used: 4.0 piece Pita Bread

   Cookware: large skillet, tongs

9. Step 9

   Fill each warm pita with sliced chicken, tomato, and red onion, then spoon over the tzatziki and serve immediately.