Greek Chicken Gyros

2 lb / 1 kg chicken thigh fillets , boneless skinless (or chicken breasts)

• 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 yogurt , preferably full fat
• 
  
• 1 1/2 tbsp dried oregano
• 
  
• 1 tsp salt
• 
  
Black pepper

Mix all together -- add chicken to marinade and let sit covered for 30 minutes to 3 hours (2 to 3 hours is best). Can go 12 to 24 hours in marinate. Do not marinate longer - the yogurt is a powerful tenderizer and would have your meat mushy if longer. You want your meat tender but not a mushy mess.

Next: In a well oiled indoor grill or outdoor - grill your chicken. OR you can heat a tablespoon of oil in a skillet and fry it. Cook on medium-high heat each side of the chicken 2 to 4 minutes per side - depending on how thick your chicken pieces are. Remove chicken when fully cooked and place on cutting board - cover with tin foil and let rest a good 5 minutes. Slice the chicken after it's rested. 

Serve up: Lay Pita Bread on a plate, top with fresh Tzatziki Sauce ,  add some diced cucumber and tomatoes (if desired) on top, then add some of the sliced grilled chicken - roll up and enjoy!

*Some Pita Breads have "pockets" so you can stuff the Pita with the filling and eat that way. 


Note: Cooked chicken will keep 4 to 5 days in a  sealed container in the fridge. 



 Source: Recipe Tin Eats