# What you need:
→ 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 - ½ teaspoon ground cumin
08 - ¼ teaspoon cayenne pepper
09 - 1 teaspoon kosher salt
10 - ½ teaspoon freshly ground black pepper
11 - 1½ pounds boneless skinless chicken thighs, thinly sliced
→ Creamy Feta Tzatziki
12 - 1 cup full-fat Greek yogurt
13 - ½ cup crumbled feta cheese
14 - 1 medium cucumber, peeled, seeded, grated, liquid 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
20 - 4 to 6 pita breads or flatbreads
21 - 1 cup shredded romaine lettuce
22 - 1 cup diced ripe tomatoes
23 - ½ red onion, thinly sliced
24 - ¼ cup Kalamata olives, pitted and halved
25 - Fresh parsley or mint leaves
26 - Lemon wedges
# Steps to follow:
01 - Whisk together olive oil, lemon juice, garlic, oregano, thyme, paprika, cumin, cayenne, salt, and pepper in a large bowl until well combined.
02 - Add sliced chicken to the bowl and toss to coat thoroughly. Cover and refrigerate for at least 30 minutes, 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 a 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.
05 - Heat a large skillet or grill pan over medium-high heat. Add a drizzle of olive oil if using a stainless steel pan.
06 - Remove chicken from marinade, shaking off excess. Cook in a single layer for 5 to 7 minutes per side until cooked through and lightly charred at 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 2 to 3 minutes or wrap in foil and place in a low oven until heated through.
09 - Lay a warmed pita on each plate. Spread a generous spoonful of feta tzatziki in the center, then 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 leaves. Serve immediately with lemon wedges on the side.
