Ingredients:

  • 1 lb (450 g) boneless chicken thighs or pork shoulder, thinly sliced
  • 3 tablespoons (45 ml) olive oil
  • 2 cloves garlic, minced
  • 1 tablespoon dried oregano
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • Juice of 1 lemon
  • 1 cup (250 g) Greek yogurt
  • 1 cucumber, grated and drained of excess moisture
  • 1 clove garlic, minced
  • 1 tablespoon (15 ml) olive oil
  • 1 tablespoon white vinegar
  • Salt and pepper to taste
  • 4 large pita bread
  • 1 cup (150 g) diced tomatoes
  • 1 cup (100 g) shredded lettuce
  • ½ small red onion, thinly sliced

Instructions:

  1. In a mixing bowl, combine olive oil, garlic, oregano, cumin, paprika, salt, pepper, and lemon juice. Add the meat, ensuring it is well coated. Cover and refrigerate for at least 2 hours.
  2. In a bowl, mix together Greek yogurt, drained cucumber, garlic, olive oil, white vinegar, salt, and pepper until well combined. Chill in the refrigerator until serving.
  3. Preheat the grill or grill pan over medium-high heat. Cook the marinated meat for 5-7 minutes per side or until it reaches an internal temperature of 165°F (74°C) and has a nice char.
  4. Warm pita bread on the grill for about 1 minute each side. Slice the cooked meat into thin strips. Layer meat, diced tomatoes, shredded lettuce, and onion on each pita. Top generously with tzatziki sauce.
  5. Wrap the pita tightly around the fillings and serve immediately.