Greek Chicken Gyros with Tzaziki

The marinade for the chicken is so sensational that I use it even when I'm not making Gyros! This is fantastic for entertaining because you can just lay it all out for guests to help themselves. The smell when the chicken is cooking is incredible - you can really smell the oregano. MARINADE TIME: Minimum 3 hours

Servings:4 - 6

Ingredients

2 lb / 1 kg boneless skinless chicken thigh fillets

MARINADE

3 large garlic cloves , minced (~ 3 tsp)
1 tbsp white wine vinegar (or red wine or apple cider vinegar)
3 tbsp lemon juice
1 tbsp extra virgin olive oil
3 tbsp Greek yoghurt
1 1/2 tbsp dried oregano
1 tsp salt
Black pepper

TZATZIKI

2 cucumbers (to make about 1/2 - 3/4 cup grated cucumber after squeezing out juice)
1 1/4 cups plain Greek yoghurt
1 tbsp lemon juice
1 tbsp extra virgin olive oil (or more if you want richer)
1/2 garlic clove , minced
1/2 tsp salt
Black pepper

SALAD

3 tomatoes , desseeded and diced
3 cucumbers , diced
1/2 red spanish onion , peeled and finely chopped
1/4 cup fresh parsley leaves
Salt and pepper

TO SERVE

4 to 6 pita breads or flat breads

Instructions

Place the Marinade ingredients in a ziplock bag and massage to mix. Add the chicken into the ziplock bag and massage to cover all the chicken in the Marinade. Marinate for at least 2 hours, preferably 3 hours, ideally 12 hours and no longer than 24 hours.

MAKE THE TZATZIKI

Cut the cucumber in half lengthwise. Use a teaspoon to scrape the watery seeds out. Coarsely grate the cucumber using a box grater. Then wrap in paper towels or a tea towel and squeeze to remove excess liquid.
Place cucumber in a bowl. Add remaining ingredients then mix to combine. Set aside for at least 20 minutes for the flavours to meld.

For full instructions kindly visit recipetineats.com