Roasted Chicken Gyros with the Best Tzatziki

What a sandwich! Holy cow!! That chicken... it's basking in a yogurt-based marinade spiked with lemon, garlic, oregano, and smoked paprika. Flavor explosion time. And that yogurt does double duty; cucumber and dill drop in to create the best tzatziki ever. Like for real. 

It's true: this is the best gyro/tzatziki ever. The yogurt tenderizes the chicken beyond belief (even if you just marinate for an hour). Plus, the flavors of garlic, oregano and smoky paprika truly penetrate the chicken pieces, so each bite explodes on the palate. And that's before you add the tzatziki and other additions to the wrap! 

I added the classic toppings/fillings here - sliced radish, red onion and lettuce. You can certainly add pickled onions and other ingredients if you wish. I loved the balance of flavors here - garlic and smoked paprika from the chicken, and cucumber and dill from the tzatziki. The fresh, creamy dip is the perfect partner for the smoky chicken.

This dish is super healthy too! Yogurt is healthy by nature, and the chicken is roasted without any added fat.

I used chicken for this version, but feel free to substitute beef for lamb!

Roasted Chicken Gyros with the Best Tzatziki 

1 1/2 cups plain Greek yogurt (preferably full fat)
3 tablespoons extra virgin olive oil
3 tablespoons fresh lemon juice
1 tablespoon grated fresh garlic
Kosher salt and ground black pepper
1 teaspoon smoked paprika
1 tablespoon chopped fresh oregano or 1 teaspoon dried
1 1/2 pounds boneless skinless chicken breasts, cut into bite-size pieces
1/2 cup grated (unpeeled) cucumber, pressed through a colander to remove excess water
1 tablespoon minced fresh dill or 1 teaspoon dried
6 fresh pitas or naan bread, warmed
Sliced radishes for serving
Chopped lettuce for serving
Sliced red onion for serving

In a large bowl, combine the yogurt, oil, lemon juice, garlic, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Mix well. Transfer 3/4 cup of the mixture to a separate bowl and add the paprika and oregano. Add the chicken and toss to coat. Cover and refrigerate for at least 1 hour (and up to 12 hours)
Add the grated cucumber and dill to the remaining 3/4 cup of the yogurt mixture. Mix well and season to taste with salt and pepper. Refrigerate until ready to serve.
Preheat the oven to 400 degrees. Remove the chicken from the fridge and let it sit at room temperature while the oven preheats. Line a large baking sheet with parchment paper or foil.
Transfer the chicken to the prepared pan and spread out in a single layer. Roast for
20 to 25 minutes, until the chicken is browned and cooked through.
Serve the chicken with the prepared tzatziki, warm bread, radishes, lettuce, and red onion.
Serves 4