1. Marinate the chicken: In a large bowl, combine olive oil, minced garlic, oregano, cumin, smoked paprika, lemon juice, salt, and pepper. Add the chicken thighs and toss to coat evenly. Cover and refrigerate for at least 1 hour, or preferably overnight. This step infuses the chicken with classic Mediterranean flavors and tenderizes the meat beautifully.
2. Prepare the tzatziki sauce: While the chicken marinates, grate the cucumber and squeeze out excess moisture using a clean kitchen towel or paper towels. In a small bowl, mix Greek yogurt, grated cucumber, dill, white vinegar or lemon juice, and a pinch of salt. Chill in the fridge until ready to serve. This sauce is where the magic happens—cool, creamy, and herbaceous.
3. Cook the chicken: Heat a grill pan or skillet over medium-high heat. Add the marinated chicken and cook for about 5-7 minutes per side until fully cooked through and nicely charred on the edges. The chicken should reach an internal temperature of 165°F. If you have an outdoor grill, even better—those smoky grill marks bring back memories of summer dinners at home.
4. Warm the pita breads: Wrap the pitas in foil and warm them in a 350°F oven for 5-7 minutes, or heat them individually in a dry skillet for 1-2 minutes per side. Warm pita is softer and more pliable, perfect for folding around the fillings.
5. Assemble the gyros: Lay a warm pita flat, spread a generous spoonful of tzatziki, add slices of cooked chicken, then top with tomato, red onion, and a sprinkle of fresh herbs. Fold and enjoy immediately.
6. Optional step: For a little extra crunch and flavor, add sliced Kalamata olives or crumbled feta cheese, just like I learned to do in a small taverna in Santorini.

When I make these gyros for Olivia and Isabella, I often let them customize their fillings—it’s a fun way to connect with the meal and each other. Plus, it reminds me of those bustling family kitchens where everyone’s taste matters.