1: Marinate the Chicken

1. In a large mixing bowl, combine olive oil, lemon juice, minced garlic, dried oregano, ground cumin, paprika, salt, and black pepper.
2. Add the chicken thighs or breasts to the marinade. Toss well to ensure each piece is evenly coated.
3. Cover the bowl with plastic wrap and refrigerate for at least 1 hour. For the best flavor, marinate overnight.

Tip: Longer marination allows the spices to fully penetrate the chicken, resulting in tender and flavorful meat.

 2: Prepare the Tzatziki

1. Peel and grate the cucumber, then use a clean kitchen towel to squeeze out excess water. This step prevents the tzatziki from becoming watery.
2. In a medium bowl, mix Greek yogurt, grated cucumber, minced garlic, olive oil, fresh dill, lemon juice, salt, and black pepper.
3. Stir well to combine and adjust seasoning to taste.
4. Cover and refrigerate for at least 30 minutes to let the flavors meld.

Tip: Prepare the tzatziki in advance to save time and ensure it’s perfectly chilled for serving.

 3: Cook the Chicken

1. Heat a large skillet or grill pan over medium-high heat. Lightly grease with olive oil if needed.
2. Remove the marinated chicken from the fridge and place it on the heated skillet.
3. Cook for 4–5 minutes on each side until the chicken is golden brown, slightly charred, and fully cooked (internal temperature of 165°F).
4. Transfer the cooked chicken to a plate and let it rest for 5 minutes before slicing it into thin strips.

Tip: Resting the chicken helps retain its juices, keeping it moist and flavorful.

 4: Warm the Pita

1. Heat a dry skillet or preheated oven to warm the pita bread rounds.
2. Warm each pita for about 30 seconds per side until soft and pliable.

Tip: Wrap the warmed pitas in a clean kitchen towel to keep them warm while assembling the gyros.

 5: Assemble the Gyros

1. Lay a warmed pita flat and spread a generous layer of cucumber tzatziki down the center.
2. Add a portion of sliced chicken on top of the tzatziki.
3. Top with red onion slices, halved cherry tomatoes, crumbled feta cheese, and fresh lettuce leaves.
4. Fold the pita into a wrap, or serve it open-faced for an easy-to-eat meal.

Tip: Serve with extra tzatziki on the side for dipping.