Ingredients:

  • 1.5 lbs boneless, skinless chicken thighs
  • 3 tablespoons extra virgin olive oil
  • Juice of 1 large lemon (about 3 tablespoons)
  • 4 cloves garlic, minced
  • 1 tablespoon dried oregano
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon salt
  • ½ teaspoon freshly ground black pepper
  • 1 cup Greek yogurt
  • ½ English cucumber, peeled, seeded, and finely grated
  • 2 cloves garlic, minced
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon fresh dill, chopped
  • Salt and pepper to taste
  • 4 large pita breads or flatbreads
  • 1 small red onion, thinly sliced
  • 2 medium tomatoes, sliced
  • 1 cup shredded lettuce or baby spinach
  • Optional: crumbled feta cheese
  • Optional: Kalamata olives

Instructions:

  1. In a bowl, whisk together olive oil, lemon juice, garlic, oregano, cumin, paprika, salt, and pepper.
  2. Add chicken thighs and toss to coat evenly. Cover and marinate in the fridge for at least 1 hour.
  3. Grate the cucumber and squeeze out excess moisture using a clean kitchen or paper towel.
  4. Combine yogurt, grated cucumber, garlic, lemon juice, olive oil, and dill in a bowl. Season with salt and pepper, stir well, and refrigerate until ready to serve.
  5. Preheat grill or grill pan over medium-high heat.
  6. Remove chicken from marinade, letting excess drip off.
  7. Grill chicken for 6-7 minutes per side or until internal temperature reaches 165°F (74°C) and edges are charred.
  8. Let chicken rest for 5 minutes, then slice thinly.
  9. Briefly warm pita breads on the grill or in a dry pan until soft and pliable.
  10. Lay warm pita on a flat surface, spread 2-3 tablespoons of tzatziki sauce onto each.
  11. Layer sliced chicken, onions, tomatoes, and lettuce on each pita.
  12. Add optional crumbled feta cheese and Kalamata olives if desired, fold, and serve immediately.