Chicken Gyro with Tzatziki

In a large bowl, combine the chicken thighs, olive oil, Greek yogurt, smashed garlic paste, Dijon mustard (if using), oregano, cumin, salt, pepper, lemon zest, and lemon juice. Mix thoroughly to coat the chicken.

Cover and marinate the chicken for at least 30 minutes, or overnight for best results.

To make the tzatziki, partially peel the cucumber, then grate it using a box grater.

Place the grated cucumber in a paper towel or cheesecloth and squeeze out as much liquid as possible.

In a separate bowl, combine the squeezed cucumber, full-fat Greek yogurt, chopped dill, olive oil, minced garlic, lemon juice, salt, and pepper. Mix until well combined and set aside.

Preheat your oven to 375°F (190°C).

Heat a large, oven-safe skillet over medium-high heat. Arrange the marinated chicken in a single layer in the hot pan.

Transfer the skillet to the preheated oven and bake for about 20 minutes. Then, turn on the broiler and broil for the last 5 minutes to get a nice char.

Remove the chicken from the oven and let it rest for a few minutes. Chop the chicken into small, bite-sized pieces.

Return the chopped chicken to the skillet and toss it in the pan drippings to coat.

To assemble, take a warm pita, spread a generous layer of tzatziki sauce, top with sliced tomatoes, a large portion of the chopped chicken, and a handful of French fries.

Fold the pita, wrap in paper if desired, and serve immediately.