Chicken Gyros with Tzatziki

INGREDIENTS

• 500g Dunnes Stores Chicken Thighs, boneless & skinless
• 250g Dunnes Stores Greek Style Natural Yoghurt
• 4 Dunnes Stores Pittas
• 2 Tbsp Olive Oil
• Juice of 1 Lemon
• 2 Cloves Garlic, crushed
• 1 Tsp Dried Oregano
• Salt & Black Pepper

For the Tzatziki:

• 1 Cucumber, seeds removed and grated
• 1 Clove Garlic, finely grated
• 1 Tbsp Olive Oil
• Small Handful of Fresh Dill
• Squeeze of Lemon Juice
• Salt, to taste

To Serve:

• Sliced Red Onion
• Mixed Lettuce Leaves
• Tomatoes
• Extra Olive Oil for Drizzling
• Fresh Mint and Dill

METHOD

1. In a bowl, combine the olive oil, lemon juice, garlic, oregano, salt, and pepper.
2. Add the chicken thighs and toss to coat. Marinate for at least 10 minutes, or longer if time allows.
3. Prepare the tzatziki: slice the cucumber lengthways, remove the seeds, then grate. Place the grated cucumber in a sieve, sprinkle with salt, and let sit for 10 minutes. Squeeze out any excess water.
4. Mix the cucumber with Greek yoghurt, garlic, olive oil, lemon juice, and a pinch of salt. Chill until ready to serve.
5. Heat a large pan over medium-high heat. Cook the chicken thighs for 5–6 minutes per side until golden and cooked through.
6. Remove from the pan and allow to rest for a few minutes before slicing into thick chunks.
7. Toast the pittas in a dry pan or under the grill until puffed and warm.
8. Spread a generous spoonful of tzatziki on each pitta. Top with the warm chicken, then add sliced onion, lettuce, and tomato. Drizzle with a little olive oil and finish with fresh mint and dill.