# Components:
→ 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
09 - 1 teaspoon kosher salt
10 - 1/2 teaspoon freshly ground black pepper
11 - 1 1/2 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
→ Serving and Assembly
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
# Directions:
01 - Whisk together olive oil, lemon juice, garlic, oregano, thyme, paprika, cumin, cayenne, salt, and pepper in a large bowl until thoroughly combined.
02 - Add sliced chicken to the marinade, toss to coat completely. Cover and refrigerate for at least 30 minutes or up to overnight for deeper flavor penetration.
03 - Place grated cucumber in a clean kitchen towel and squeeze firmly to remove as much liquid as possible—this step is crucial for thick, creamy tzatziki.
04 - Combine drained cucumber, Greek yogurt, crumbled feta, minced garlic, lemon juice, olive oil, and chopped dill in a medium bowl. Stir until smooth and creamy. Season with salt and pepper to taste, cover, and refrigerate until serving.
05 - Heat a large skillet or grill pan over medium-high heat. Add a small drizzle of olive oil if using a stainless steel pan.
06 - Remove chicken from marinade, shaking off excess liquid. Cook in a single layer for 5 to 7 minutes per side until cooked through and lightly charred at the edges.
07 - Transfer cooked chicken to a cutting board and let rest for 5 minutes. Slice into thin strips for easy assembly.
08 - Warm pita breads in a dry skillet for 1 to 2 minutes per side or wrap in foil and heat in a 300°F oven for 3 minutes.
09 - Lay a warmed pita on each plate. Spread a generous spoonful of feta tzatziki in the center. Top with shredded lettuce, diced tomatoes, red onion slices, and Kalamata olives.
10 - Arrange sliced chicken on top, drizzle with additional tzatziki, and garnish with fresh parsley or mint. Serve immediately with lemon wedges for squeezing over the top.
