Ingredients:

  • 4 boneless, skinless chicken thighs (about 1 pound/450g)
  • 3 tablespoons olive oil
  • 2 tablespoons red wine vinegar
  • 1 tablespoon dried oregano
  • 1 teaspoon garlic powder
  • Salt and pepper to taste
  • 1 cup Greek yogurt (240g)
  • 1 medium cucumber, grated and drained
  • 2 cloves garlic, minced
  • 1 tablespoon fresh dill, chopped (or 1 teaspoon dried dill)
  • 1 tablespoon olive oil
  • 4 large pita bread rounds
  • 1 cup cherry tomatoes, halved
  • 1 cup shredded lettuce
  • 1/2 red onion, thinly sliced
  • Lemon wedges for garnish

Instructions:

  1. In a mixing bowl, combine olive oil, red wine vinegar, oregano, garlic powder, salt, and pepper. Add chicken thighs and coat well; cover and refrigerate for 1-2 hours.
  2. In a mixing bowl, combine Greek yogurt, grated cucumber, minced garlic, dill, olive oil, salt, and pepper. Mix well; cover and refrigerate until ready to use.
  3. Preheat grill or grill pan over medium-high heat. Remove chicken from marinade, letting excess drip off. Cook for about 5-7 minutes per side or until internal temperature reaches 165°F (75°C).
  4. Let the chicken rest for 5 minutes before slicing it into strips.
  5. Warm pita bread on the grill for 1 minute. Fill each pita with lettuce, sliced chicken, tomatoes, red onion, and a generous dollop of tzatziki sauce.
  6. Garnish with lemon wedges and serve immediately.