Chicken Gyro

Pat 680g of 5cm chicken thigh strips completely dry with paper towels. In a medium mixing bowl, whisk together 45ml (3 tbsp) olive oil, juice of 1.5 lemons (~55ml), 2 minced garlic cloves, 1 tbsp dried oregano, 1 tsp smoked paprika, 1 tsp kosher salt, and 1/2 tsp ground black pepper. Add chicken strips, toss to fully coat in marinade, then let rest at room temperature for 15 minutes (or refrigerate for up to 4 hours for deeper flavor).

While the chicken marinates, grate the 150g English cucumber on the large holes of a box grater. Wrap grated cucumber in a clean cotton kitchen towel and squeeze firmly over the sink to remove all excess liquid (this prevents runny sauce). In a small bowl, combine squeezed cucumber, 240ml Greek yogurt, remaining 1 minced garlic clove, 15ml (1 tbsp) olive oil, remaining lemon juice (~10ml), and 1/2 tsp kosher salt. Stir until smooth, then refrigerate until ready to use.

Heat a large cast-iron grill pan over medium-high heat (190°C / 375°F) for 3 minutes until evenly hot. Working in 2 batches to avoid crowding the pan, arrange marinated chicken strips in a single layer in the pan. Cook for 3-4 minutes per side, until chicken reaches an internal temperature of 75°C (165°F) and develops golden, slightly charred edges. Transfer cooked chicken to a clean plate, tent loosely with aluminum foil, and let rest for 5 minutes to lock in juices.

Reduce stovetop heat to low (120°C / 250°F). Working one at a time, warm each pita round directly on the grill pan (or clean stovetop burner grate) for 30 seconds per side, until soft, pliable, and marked with light golden toasting spots. Stack warmed pitas in a clean linen tea towel and wrap tightly to keep them soft and warm during assembly.

While pitas warm, arrange remaining components for easy assembly: separate the thinly sliced red onion into individual rings, seed and dice the 2 roma tomatoes into 1cm pieces, and chop the 15g of fresh flat-leaf parsley. Arrange all prepped fillings in small serving bowls alongside the chilled tzatziki and rested chicken.

Lay one warm pita flat on a serving plate. Spread 2 tbsp of tzatziki down the center third of the pita, then top with 1/4 of the cooked chicken strips, a small handful of red onion rings, 1/4 of the diced tomato, and a light sprinkle of chopped parsley. Fold the bottom edge of the pita up over the filling to prevent drips, then roll tightly from one long side to form a handheld wrap. Serve immediately with extra lemon wedges on the side.