In a large bowl, whisk together the yogurt, lemon juice/zest, olive oil, garlic, and spices. Add the chicken strips and toss to coat. Cover and refrigerate for at least 1 hour (up to 24 hours).
Step 2
Combine the squeezed-dry cucumber with the yogurt, garlic, dill, and vinegar. Season with salt and let it sit in the fridge while the chicken cooks to let the flavors meld.
Step 3
Heat a large cast-iron skillet or non-stick pan over medium-high heat with a drizzle of oil. Add the chicken in a single layer (work in batches if needed—don't crowd the pan). Let the chicken sit undisturbed for 3–4 minutes to get a deep, dark brown crust before flipping.
Step 4
Lay a warm pita flat. Spread a thick layer of tzatziki down the center. Top with a generous heap of chicken, followed by tomatoes, onions, and fries.
Step 5
Fold the sides over and wrap the bottom in foil or parchment paper to hold everything together.
Notes
Dry the cucumber. This is the most important step for the sauce. If you don't squeeze the water out of the grated cucumber, your tzatziki will be watery and thin.
Use thighs instead of breasts. Chicken thighs have a higher fat content, which prevents them from drying out during the high-heat searing process.
Warm the bread. A cold pita will crack when you try to fold it. Briefly warm them in a dry pan or microwave for 15 seconds to make them pliable.
This dish is special because...
Chicken gyros are all about the contrast between the charred, savory chicken and the cool, garlicky crunch of the tzatziki.
What makes this recipe special is the Greek yogurt marinade. The lactic acid in the yogurt tenderizes the chicken more gently than a pure vinegar marinade, resulting in meat that is incredibly juicy on the inside but able to develop beautiful "crispy bits" when seared in a hot pan.
