# What You'll 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 - ½ teaspoon ground cumin
08 - ¼ teaspoon cayenne pepper, optional
09 - 1 teaspoon kosher salt
10 - ½ teaspoon freshly ground black pepper
11 - 1½ pounds boneless, skinless chicken thighs or breasts, thinly sliced
→ Creamy Feta Tzatziki
12 - 1 cup full-fat Greek yogurt
13 - ½ 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 - ½ red onion, thinly sliced
24 - ¼ cup Kalamata olives, pitted and halved
25 - Fresh parsley or mint leaves for garnish
26 - Lemon wedges for serving
# Directions:
01 - In a large bowl, whisk together olive oil, lemon juice, garlic, oregano, thyme, paprika, cumin, cayenne if using, salt, and pepper until well combined.
02 - Add sliced chicken to marinade, toss to coat thoroughly, cover with plastic wrap, and refrigerate for at least 30 minutes or up to overnight for enhanced flavor development.
03 - While chicken marinates, place grated cucumber in a clean kitchen towel and squeeze firmly to remove as much liquid as possible, ensuring a thick and creamy sauce 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 creamy. Season with salt and pepper to taste, cover, and refrigerate.
05 - Heat a large skillet or grill pan over medium-high heat. Add a light drizzle of olive oil if the pan is not nonstick.
06 - Remove chicken from marinade, shaking off excess liquid. Cook in a single layer for 5 to 7 minutes per side until cooked through with lightly charred edges, working in batches if necessary to avoid overcrowding.
07 - Transfer cooked chicken to a cutting board and allow to rest for 5 minutes. Slice into thin, uniform strips.
08 - While chicken rests, warm pita breads in a dry skillet over medium heat for 1 to 2 minutes per side, or wrapped in aluminum foil in a 325°F oven for 2 to 3 minutes until pliable and warm.
09 - Lay a warmed pita on a serving plate, spread a generous spoonful of creamy feta tzatziki in the center, and layer with shredded lettuce, diced tomatoes, red onion slices, and Kalamata olives.
10 - Arrange sliced chicken on top of vegetable layers, drizzle with additional tzatziki, and garnish with fresh parsley or mint leaves. Serve immediately with lemon wedges for squeezing.
