Mix Grill Recipe

Prep and marinate chicken

Trim excess fat from chicken thighs and pat dry. In a bowl combine 2 tbsp olive oil, 3 tbsp Greek yogurt, 1 tbsp lemon juice, 2 minced garlic cloves, 1 tsp oregano, 1/2 tsp cumin, 1/2 tsp paprika, 1 tsp salt and 1/4 tsp black pepper. Add chicken, turn to coat thoroughly, cover and refrigerate at least 30 minutes (or up to 4 hours) to marinate.

Prepare gyro meat (if using pre-made gyro, skip to cooking)

If using ground lamb/beef: place the 1 lb ground meat in a bowl. Add 1/4 cup grated onion, 1 minced garlic clove, 1 tsp oregano, 1/2 tsp ground coriander, 3/4 tsp salt, 1/4 tsp black pepper and the optional egg. Mix gently until combined—do not overwork. Form into a tight loaf or flatten into 4 thick patties (about 1/2" thick) for cooking. Chill 15 minutes to firm.

Season pre-made gyro

If using a store-bought gyro mix or pre-formed meat, sprinkle the remaining 1/2 tsp salt and 1/4 tsp black pepper over the exterior just before grilling for additional seasoning.

Slice the onion into 1/2" rings or thick strips. Core and seed the green bell pepper, then slice into 1/2" strips. Toss the sliced vegetables with 1 tbsp olive oil, 1/2 tsp salt and 1/4 tsp black pepper. Keep refrigerated until ready to grill.

Preheat a grill or grill pan to medium-high (about 400°F / 200°C). Oil the grates or brush the grill pan with a little oil to prevent sticking.

Grill the chicken thighs 5–6 minutes per side, until internal temperature reaches 165°F (74°C) and edges are nicely charred. Transfer to a plate and let rest 5 minutes, then slice into strips against the grain.

Grill gyro patties or pre-made gyro meat 4–6 minutes per side (depending on thickness) until an internal temperature of 160°F (71°C) for ground lamb/beef is reached and exterior is browned. Let rest 5 minutes, then slice or crumble the meat.

While meats are resting, place the tossed onion and green pepper on the grill in a grill basket or directly on the grates. Grill, turning occasionally, until softened and charred in spots, about 6–8 minutes.

Warm the pita breads on the grill for 30–60 seconds per side until pliable and lightly charred.

To assemble, spread about 2 tbsp tzatziki down the center of each warm pita. Layer slices of grilled chicken and slices/crumbles of gyro meat, add grilled onions and peppers, sliced tomatoes and red onion if using. Sprinkle with chopped parsley and squeeze a lemon wedge over each. Fold and serve immediately.

Serve remaining tzatziki on the side. Leftovers keep covered in the refrigerator for up to 3 days.