Ingredients:

  • 1 1/2 pounds (680g) boneless, skinless chicken thighs, cut into 1-inch cubes
  • 1/4 cup (60 ml) olive oil
  • 1/4 cup (60 ml) lemon juice, freshly squeezed
  • 2 cloves garlic, minced
  • 1 tablespoon dried oregano
  • 1 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup (227g) plain Greek yogurt (full-fat or low-fat)
  • 1/2 cup (approx. 50g) cucumber, grated and squeezed dry
  • 1 clove garlic, minced
  • 1 tablespoon lemon juice, freshly squeezed
  • 1 tablespoon chopped fresh dill
  • Salt and pepper to taste
  • 4 large pita breads
  • 1/2 cup (approx. 50g) crumbled feta cheese
  • 1/2 cup (approx. 50g) cherry tomatoes, halved
  • 1/2 cup (approx. 50g) red onion, thinly sliced
  • 1/2 cup (approx. 50g) Kalamata olives, pitted and halved (optional)
  • Fresh parsley, chopped (for garnish)

Instructions:

  1. In a bowl, whisk together marinade ingredients. Add chicken, toss to coat, cover, and refrigerate for at least 30 minutes (or up to 4 hours).
  2. In a separate bowl, combine yogurt, cucumber, garlic, lemon juice, and dill. Season with salt and pepper. Chill until ready to use.
  3. Preheat grill to medium-high heat. Thread chicken onto skewers (if using) or grill directly. Cook until chicken is cooked through and lightly browned (internal temperature reaches 165°F/74°C).
  4. Warm pita breads in a dry pan, microwave, or on the grill until pliable.
  5. Spread tzatziki sauce on each pita. Add grilled chicken, feta cheese, tomatoes, red onion, and olives (if using).
  6. Sprinkle with fresh parsley. Serve immediately.