# What You Need:
→ Chicken Marinade
01 - 3 tablespoons extra-virgin olive oil
02 - 2 tablespoons fresh lemon juice
03 - 3 cloves garlic, minced
04 - 1 teaspoon dried oregano
05 - 1 teaspoon dried thyme
06 - 1 teaspoon sweet paprika
07 - 1/2 teaspoon ground cumin
08 - 1/4 teaspoon cayenne pepper, optional
09 - 1 teaspoon kosher salt
10 - 1/2 teaspoon freshly ground black pepper
11 - 1.5 pounds boneless, skinless chicken thighs or breasts, thinly sliced
→ Creamy Feta Tzatziki
12 - 1 cup full-fat Greek yogurt
13 - 1/2 cup crumbled feta cheese
14 - 1 medium cucumber, peeled, seeded, grated, and excess water squeezed out
15 - 2 cloves garlic, minced
16 - 1 tablespoon fresh lemon juice
17 - 1 tablespoon extra-virgin olive oil
18 - 1 tablespoon finely chopped fresh dill
19 - Salt and pepper to taste
→ Assembly and Serving
20 - 4 to 6 pita breads or flatbreads
21 - 1 cup shredded romaine lettuce
22 - 1 cup diced ripe tomatoes
23 - 1/2 red onion, thinly sliced
24 - 1/4 cup Kalamata olives, pitted and halved
25 - Fresh parsley or mint leaves for garnish
26 - Lemon wedges for serving
# How-To Steps:
01 - In a large bowl, whisk together olive oil, lemon juice, garlic, oregano, thyme, paprika, cumin, cayenne pepper if using, salt, and pepper until well combined.
02 - Add sliced chicken to marinade, toss thoroughly to coat all pieces, cover with plastic wrap, and refrigerate for at least 30 minutes or up to overnight for enhanced flavor development.
03 - Place grated cucumber in a clean kitchen towel and squeeze firmly to remove excess moisture, which is essential for achieving a thick, creamy consistency.
04 - In a medium bowl, combine drained cucumber, Greek yogurt, crumbled feta, minced garlic, lemon juice, olive oil, and chopped dill. Stir until smooth and fully blended. Season with salt and pepper to taste, cover, and refrigerate until ready to serve.
05 - Heat a large skillet or grill pan over medium-high heat. Add a light drizzle of olive oil if using a non-nonstick pan to prevent sticking.
06 - Remove chicken from marinade, shaking off excess liquid. Cook in a single layer for 5 to 7 minutes per side until fully cooked through with lightly charred edges. Avoid overcrowding the pan.
07 - Transfer cooked chicken to a cutting board and allow it to rest for 5 minutes. Slice into thin strips to maintain tenderness and juiciness.
08 - While chicken rests, warm pita breads in a dry skillet over medium heat for 2 to 3 minutes or wrap in foil and warm in a preheated 300°F oven.
09 - Lay each warmed pita on a serving plate. Spread a generous spoonful of creamy feta tzatziki in the center, then layer shredded lettuce, diced tomatoes, red onion slices, and Kalamata olives.
10 - Arrange sliced chicken on top of vegetables, drizzle with additional tzatziki sauce, and garnish with fresh parsley or mint leaves. Serve immediately with lemon wedges for fresh citrus flavoring.
