Chicken breasts or thighs are marinated with lemon, garlic, oregano, thyme, cumin, and paprika, then served in four pitas with homemade tzatziki and fresh vegetables. The marinade can rest for 30 minutes or overnight.
Chicken and marinade
- 2 boneless, skinless chicken breasts or thighs
- 3 tablespoons olive oil
- Juice of 1 lemon
- 3 garlic cloves, minced
- 1 teaspoon each dried oregano, dried thyme, and ground cumin
- 1/2 teaspoon paprika
- 1/2 teaspoon salt and 1/4 teaspoon black pepper
Tzatziki and assembly
- 1 cup Greek yogurt
- 1/2 cucumber, grated and squeezed dry
- 2 garlic cloves, minced
- 1 tablespoon each olive oil, fresh dill or mint, and lemon juice
- Salt and pepper, to taste
- 4 pita breads or flatbreads
- 1/2 red onion, thinly sliced
- 1/2 cup each halved cherry tomatoes and shredded lettuce
- 1/4 cup crumbled feta, optional
Directions
- Whisk the marinade ingredients, coat the chicken, and refrigerate at least 30 minutes or overnight.
- Mix all tzatziki ingredients and chill.
- Cook the chicken in a grill pan or skillet over medium-high for 4–5 minutes per side, to 165°F (74°C). Discard used marinade. Rest briefly and slice.
- Warm the pitas and fill with lettuce, onion, tomatoes, chicken, tzatziki, and optional feta.
Fold in parchment for serving, with extra tzatziki, Greek salad, or fries if desired.
