Authentic Greek Gyros with Tzatziki

Ingredients

• Lamb shoulder (1 pound, sliced)
• Boneless chicken thighs (1 pound)
• Olive oil (1/4 cup)
• Lemon juice (2 tablespoons)
• Garlic (4 cloves, minced)
• Dried oregano (2 teaspoons)
• Salt (1 teaspoon)
• Black pepper (1/2 teaspoon)
• Pita bread (4 rounds)
• Cucumber (1, grated and squeezed)
• Greek yogurt (1 cup)
• Fresh dill (2 tablespoons, chopped)
• Fresh parsley (2 tablespoons, chopped)
• Red onion (1, thinly sliced)
• Tomatoes (2, diced)

Instructions

1. In a large bowl, whisk together the olive oil, lemon juice, minced garlic, dried oregano, salt, and black pepper. Add the chicken thighs and lamb slices, ensuring they are well coated in the marinade. Cover and marinate in the refrigerator for at least 1 hour, or up to overnight for deeper flavor.
2. Preheat the grill to medium-high heat. Remove the marinated meat from the refrigerator and let it come to room temperature for about 15 minutes.
3. Grill the marinated chicken and lamb for about 5-6 minutes per side, or until cooked through and juices run clear. Use a meat thermometer to ensure the chicken reaches an internal temperature of 165°F (75°C).
4. Once cooked, remove the meat from the grill and let it rest for a few minutes. Slice the chicken and lamb into thin strips.
5. To prepare the tzatziki sauce, combine the Greek yogurt, grated cucumber (squeezed to remove excess water), minced garlic, lemon juice, chopped fresh dill, salt, and pepper in a bowl. Mix well until smooth and creamy.
6. Warm the pita bread rounds on the grill or in a skillet for about 1-2 minutes per side until soft.
7. Spread a generous amount of tzatziki sauce on each warm pita bread round. Top with sliced chicken and lamb, diced tomatoes, thinly sliced red onion, grated cucumber, and fresh parsley.
8. Fold the pita bread in half, securing the filling inside, and serve immediately for a delightful and satisfying meal.