01 -
In a bowl, combine olive oil, lemon juice, minced garlic, dried oregano, salt, and pepper. Add chicken thighs and ensure they are well coated with the marinade. Cover and refrigerate for at least 1 hour, preferably overnight.
02 -
In another bowl, mix Greek yogurt, grated and drained cucumber, minced garlic, lemon juice, chopped dill, salt, and pepper. Cover and refrigerate to let the flavors meld.
03 -
Heat a grill or skillet over medium-high heat. Remove chicken from the marinade and cook for about 6-7 minutes on each side or until fully cooked and slightly charred. Remove from heat and let rest for a few minutes before slicing thinly.
04 -
Warm the pita breads on a grill or in a dry skillet. Place slices of cooked chicken on each pita, followed by slices of tomato, red onion, and a handful of lettuce. Top each gyro with a generous dollop of tzatziki sauce.
05 -
Fold the pitas over the fillings or roll them up. Serve immediately while warm.