Ingredients
Scale
- 1 lb chicken thighs or breasts, boneless and skinless
- 1/4 cup olive oil
- 3 tablespoons red wine vinegar
- 3 cloves garlic, minced
- 1 tablespoon dried oregano
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup Greek yogurt
- 1 cucumber grated and drained
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1 tablespoon red wine vinegar
- 1 cup lettuce, shredded
- 1 tomato diced
- 1/2 red onion thinly sliced
- 1/2 cup feta cheese, crumbled (optional)
- 1/4 cup olives (optional)
Instructions
- In a bowl, combine olive oil, red wine vinegar, minced garlic, oregano, paprika, salt, and black pepper. Mix well.
- Add the chicken to the marinade, ensuring it's well-coated. Cover and refrigerate for at least 1 hour, preferably overnight.
- In a separate bowl, mix Greek yogurt, grated cucumber, minced garlic, olive oil, and red wine vinegar. Season with salt and pepper.
- Preheat your grill or skillet over medium-high heat. Cook the marinated chicken for about 6-7 minutes per side.
- Once cooked, let the chicken rest for a few minutes before slicing it into thin strips.
- Warm the pita bread. Add the chicken, top with shredded lettuce, diced tomato, sliced onion, and tzatziki sauce.
- Fold the pita over the fillings and serve.
- Prep Time: 60
- Cook Time: 15