# Ingredient List:
→ 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 Make It:
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 the sliced chicken to the marinade, toss thoroughly to coat all pieces, cover with plastic wrap, and refrigerate for at least 30 minutes or up to overnight for deeper flavor development.
03 - Place the grated cucumber in a clean kitchen towel and squeeze firmly to remove as much liquid as possible, then set aside in a strainer.
04 - In a medium bowl, combine the drained cucumber, Greek yogurt, crumbled feta, minced garlic, lemon juice, olive oil, and chopped dill. Stir until smooth and creamy, then season with salt and pepper to taste. Cover and chill in the refrigerator.
05 - Heat a large skillet or grill pan over medium-high heat. Add a drizzle of olive oil if the pan is not nonstick.
06 - Remove the chicken from the marinade, shaking off excess liquid. Cook in a single layer for 5 to 7 minutes per side, or until the chicken is cooked through and lightly charred at the edges.
07 - Transfer cooked chicken to a cutting board and let it rest for 5 minutes to retain juices, then slice into thin strips.
08 - While the chicken rests, warm the pita breads in a dry skillet over medium heat or wrapped in foil in a low oven for 2 to 3 minutes until pliable.
09 - Lay a warmed pita on a plate, spread a generous spoonful of creamy feta tzatziki in the center, and top with shredded lettuce, diced tomatoes, red onion slices, and Kalamata olives.
10 - Arrange sliced chicken on top of the vegetables, drizzle with additional tzatziki, and garnish with fresh parsley or mint leaves. Serve immediately with lemon wedges for squeezing.
