Ingredients:

  • 1.5 lbs (680g) boneless, skinless chicken thighs, cut into 1-inch pieces
  • 1/4 cup (60ml) olive oil
  • 1/4 cup (60ml) lemon juice, freshly squeezed
  • 2 cloves garlic, minced (about 2 teaspoons)
  • 1 tablespoon dried oregano
  • 1 teaspoon dried thyme
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup (240ml) Greek yogurt, plain, whole milk
  • 1/2 cup (60g) crumbled feta cheese
  • 1/2 cup (120g) cucumber, peeled, seeded, and grated, squeezed dry
  • 1 clove garlic, minced (about 1 teaspoon)
  • 1 tablespoon lemon juice, freshly squeezed
  • 1 tablespoon fresh dill, chopped
  • 1 tablespoon fresh mint, chopped
  • 1/4 teaspoon salt (or to taste)
  • 1/8 teaspoon black pepper
  • 4 pita breads
  • 1 medium tomato, sliced
  • 1/2 medium red onion, thinly sliced
  • Kalamata olives (optional)
  • Banana peppers (optional)

Instructions:

  1. In a large bowl, combine all marinade ingredients. Add chicken and toss to coat. Cover and refrigerate for at least 30 minutes, ideally longer (up to overnight).
  2. Grate the cucumber and squeeze out excess moisture using cheesecloth or paper towels. In a bowl, combine Greek yogurt, feta cheese, cucumber, garlic, lemon juice, dill, mint, salt, and pepper. Stir well. Taste and adjust seasoning as needed. Refrigerate until ready to use.
  3. Preheat grill or grill pan to medium-high heat. Remove chicken from marinade and discard the marinade. Grill chicken, turning occasionally, until cooked through and internal temperature reaches 165°F (74°C). (Alternatively, cook in a large skillet over medium-high heat.)
  4. Warm pita bread in a dry skillet, microwave (covered in a damp paper towel), or oven until pliable.
  5. Spread a generous amount of tzatziki sauce onto each pita bread. Top with grilled chicken, sliced tomatoes, and red onion. Add any optional toppings you desire.
  6. Fold the pita bread in half or roll it up and serve immediately.