Greek Chicken Gyros with Tzatziki

Step 1: Put the marinade ingredients in a resealable bag and massage to mix. Add the chicken and massage until all the pieces are coated. Marinate for at least 2 hours, preferably 3 hours, ideally 12 hours, and no longer than 24 hours.

Step 2: Cut the cucumber in half lengthwise. Use a teaspoon to scrape out the watery seeds. Coarsely grate the cucumber with a box grater, then wrap it in paper towels or a tea towel and squeeze out the excess liquid.

Step 3: Put the cucumber in a bowl. Add the remaining tzatziki ingredients and mix to combine. Set aside for at least 20 minutes so the flavors can meld.

Step 4: Combine the salad ingredients in a bowl.

Step 5: Brush the outdoor grill with oil and preheat it to medium-high. Alternatively, heat 1 tbsp of oil in a frying pan over medium-high heat.

Step 6: Remove the chicken from the marinade. Cook for 2 to 3 minutes per side, until golden brown and cooked through; cooking time depends on the size of the chicken pieces.

Step 7: Transfer the chicken from the grill or pan to a plate. Cover loosely with foil and let it rest for 5 minutes before serving.

Step 8: If the chicken thighs are large, cut them as needed.

Step 9: Place a pita or flatbread, preferably warmed, on parchment paper or foil. Put some salad down the middle, then top with chicken and tzatziki.

Step 10: Roll up the wrap in the parchment paper. Twist the excess paper at the end to secure it, and cut the wrap if desired.

Step 11: Set everything out on a table and let everyone help themselves.