Ingredients:

  • 2 lbs boneless, skinless chicken thighs, sliced into strips
  • 1/2 cup plain Greek yogurt
  • 3 tbsp extra virgin olive oil
  • 3 cloves garlic, minced
  • 1 tbsp dried oregano
  • 1 tsp kosher salt
  • 1/2 tsp cracked black pepper
  • 1 tbsp fresh lemon juice
  • 1 cup plain Greek yogurt
  • 1/2 cup English cucumber, grated and squeezed dry
  • 1 tbsp lemon juice
  • 1 clove garlic, finely grated
  • 1 tbsp fresh dill, finely chopped
  • 1/2 tsp salt
  • 6 6-inch pita breads
  • 1 cup red onion, thinly sliced
  • 2 cups cherry tomatoes, halved
  • 1 cup cucumber, diced
  • 1/2 cup crumbled feta cheese

Instructions:

  1. In a large bowl, whisk together the Greek yogurt, olive oil, minced garlic, oregano, salt, pepper, and lemon juice. Add the chicken strips, tossing until coated. Cover and refrigerate for at least 2 hours.
  2. Heat a cast-iron skillet over medium-high heat. Work in batches to avoid crowding the pan. Sear the chicken for 3–5 minutes per side until edges are mahogany-colored and charred. Remove to a plate and let rest for 5 minutes.
  3. Combine the Greek yogurt, squeezed grated cucumber, lemon juice, grated garlic, dill, and salt in a small bowl. Stir until smooth.
  4. Warm pitas in a dry pan for 30 seconds per side. Spread a dollop of tzatziki down the center, then add the charred chicken, red onion, tomatoes, diced cucumber, and feta. Fold and serve.