Chicken Gyros

To make the marinade, whisk together the oregano, olive oil, lemon juice, minced garlic, salt, and black pepper in a large bowl or a ziplock bag.

Add the chicken thighs to the marinade. Toss the chicken until it is well-coated. Cover the bowl and refrigerate for at least 30 minutes, or up to 4 hours for maximum flavor.

While the chicken is marinating, prepare the toppings. Finely chop the tomatoes, cucumber, red onion, and parsley and set them aside in separate bowls.

Heat a cast-iron skillet or grill pan over medium-high heat.

Shake any excess marinade off the chicken and discard the remaining marinade.

Grill the chicken for 6 to 8 minutes per side, or until cooked through and lightly charred. Ensure the internal temperature of the chicken reaches 165°F.

Remove the cooked chicken from the grill and let it rest for a few minutes.

While the chicken is resting, warm the pita bread either on the grill, in the oven, or in the air fryer for a few seconds, just enough to soften them.

Cut the chicken into bite-sized pieces.

To assemble the gyros, spread a generous amount of tzatziki sauce on each warmed pita bread. Top with some grilled chicken and some chopped tomatoes, cucumbers, red onions, and parsley. If desired, drizzle some additional tzatziki sauce over the toppings.

Fold the pita bread in half, enclosing the fillings, and secure it with a toothpick if needed. Repeat the process for the remaining pita bread and ingredients.

Serve the chicken gyros immediately. They can be served with additional sides such as Greek salad or Greek Fries. Enjoy!