In a bowl, combine minced garlic, dried oregano, paprika, ground cumin, salt, pepper, and 1 tablespoon of olive oil.
Add the thinly sliced chicken thighs to the bowl and coat them thoroughly with the marinade. Allow the chicken to marinate in the refrigerator for at least 1 hour.
Heat the remaining 1 tablespoon of olive oil in a pan over medium-high heat. Add the marinated chicken slices and cook for approximately 5-7 minutes until they are fully cooked and have a lovely golden brown hue.
While the chicken is cooking, gently warm the pitta breads in a dry skillet or in the oven until they become slightly toasted.
In a small bowl, combine Greek yogurt with a pinch of salt.
To assemble the gyros, generously spread Greek yogurt onto each pitta bread. Add the cooked chicken slices, diced cucumber, tomato, and thinly sliced red onion.
Finish by garnishing with fresh mint leaves and serving with lemon wedges on the side.
Roll up the pitta breads to enclose the filling, and enjoy your delicious chicken gyro!
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