Chicken Gyro

Ingredients

• 500 g Chicken Thigh
• 1 pcs Cucumber
• 4 pcs Garlic
• 200 g Greek Yogurt
• 1.5 pcs Lemon
• 2.5 tsp Dried Oregano
• 3.6666666666666665 tbsp Extra Virgin Olive Oil
• 1 tbsp Red Wine Vinegar
• 2 tsp Kosher Salt
• 0.5 tsp Black Pepper
• 1 tbsp Tomato Paste
• 4 pcs Pita Bread
• 2 pcs Tomato
• 1 pcs Red Onion
• 4 tbsp Parsley

Method

1. Pat {chicken_thigh} dry so it chars instead of steams, then coat with {extra_virgin_olive_oil}, {lemon}, {garlic}, {dried_oregano}, {tomato_paste}, {red_wine_vinegar}, {kosher_salt} and {black_pepper}. Marinate chilled until the surface is well seasoned and aromatic.
2. Grate and squeeze {cucumber} dry so the sauce stays thick, then fold it into {greek_yogurt} with {garlic}, {lemon}, {extra_virgin_olive_oil}, {dried_oregano} and a pinch of {kosher_salt}. Chill until cool and bright.
3. Thinly slice {red_onion}, cut {tomato} into bite-size wedges, and finely chop {parsley}. Season the {tomato} lightly with {kosher_salt} and a little {extra_virgin_olive_oil} so it tastes vivid on the pita.
4. Heat a large skillet or grill pan over medium-high heat with a thin film of {extra_virgin_olive_oil}. Cook {chicken_thigh} without crowding until deeply browned and lightly charred, turning once, then cook through until an instant-read thermometer reaches 74C. Rest briefly so the juices stay in the meat.
5. Warm {pita_bread} in a dry skillet over medium heat until soft, lightly blistered and flexible enough to wrap.
6. Slice the rested {chicken_thigh}, then fill {pita_bread} with {greek_yogurt}, {tomato}, {red_onion} and {parsley}. Finish with a final squeeze of {lemon}, a drizzle of {extra_virgin_olive_oil}, and serve at once while the bread is warm and the chicken is juicy.