Ingredients:

  • 1.5 lbs chicken breast, sliced into thin strips
  • 1/4 cup extra virgin olive oil
  • 3 cloves garlic, minced
  • 1 tbsp dried oregano
  • 1 tsp ground cumin
  • 2 tbsp fresh lemon juice, divided
  • 1/2 tsp sea salt
  • 1/4 tsp black pepper
  • 1 cup whole milk Greek yogurt
  • 1/2 English cucumber, grated and squeezed dry
  • 1 tbsp fresh dill, chopped
  • 1 small clove garlic, finely grated
  • 4 soft pita breads
  • 1 cup cherry tomatoes, halved
  • 1/2 red onion, thinly sliced
  • 1/2 cup feta cheese, crumbled

Instructions:

  1. In a medium bowl, whisk together the olive oil, 1 tbsp lemon juice, minced garlic, oregano, cumin, salt, and pepper. Toss the chicken strips in the marinade until well coated.
  2. Prepare the tzatziki by combining the Greek yogurt, squeezed cucumber, fresh dill, 1 tbsp lemon juice, and grated garlic in a small bowl. Stir until smooth and refrigerate until ready to serve.
  3. Heat a heavy skillet or cast iron pan over medium-high heat. Add the chicken in a single layer (work in batches if necessary) and sear for 3-4 minutes per side until charred and cooked through to an internal temperature of 165°F.
  4. Warm the pita breads in a dry pan or microwave. Spread a generous dollop of tzatziki on each pita, top with the seared chicken, cherry tomatoes, red onion, and crumbled feta.