Chicken Gyros with Proper Tzatziki

Slice the chicken breast into thin strips, about 1 cm thick. In a bowl, combine the chicken with 30ml Greek EVOO, 1 tsp oregano, 2 minced garlic cloves, the juice of half a lemon, salt, and pepper. Mix well and let it marinate for at least 20 minutes, or up to 2 hours in the refrigerator.

For the tzatziki: Grate the cucumber and place it in a clean kitchen towel. Squeeze out as much water as possible. This is crucial for a thick tzatziki.

In a separate bowl, combine the drained cucumber with the Greek yogurt, 2 minced garlic cloves, 1 tbsp Greek EVOO, the juice of the other half lemon, and a pinch of salt. Mix well and refrigerate until serving.

Heat the remaining 30ml Greek EVOO in a large skillet or frying pan over medium-high heat. Add the marinated chicken in a single layer, cooking in batches if necessary to avoid overcrowding the pan.

Cook the chicken for 5-7 minutes, stirring occasionally, until it is golden brown and cooked through. It should have some nice crispy edges.

While the chicken cooks, warm the pita bread in a dry skillet for 30 seconds per side, or in a toaster until soft and pliable. Slice the red onion and tomatoes.

To assemble: Spread a generous amount of tzatziki on a warm pita. Top with the cooked chicken, sliced red onion, and tomato. Fold or roll it up.

Serve immediately and enjoy your authentic Greek chicken gyros!