Description
Juicy chicken thighs marinated in lemon and oregano, served in warm pita with a cooling, garlicky cucumber tzatziki sauce.
Ingredients
Scale
- 1.5 lbs boneless skinless chicken thighs, sliced into strips
- 3 tbsp olive oil
- 2 tbsp fresh lemon juice
- 3 cloves garlic, minced
- 1 tbsp dried oregano
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 cup Greek yogurt
- 1 cup English cucumber, grated and squeezed dry
- 1 tbsp fresh dill, chopped
- 1 tsp lemon juice (for sauce)
- 1 clove garlic, minced (for sauce)
- 4 pita breads
- 1 red onion, thinly sliced
- 2 tomatoes, diced
- 1 cup cucumber, sliced
Instructions
- Combine olive oil, 2 tbsp lemon juice, 3 cloves minced garlic, oregano, salt, and pepper in a bowl. Add chicken strips, toss to coat, and marinate for 30 minutes.
- In a small bowl, mix Greek yogurt, grated squeezed cucumber, chopped dill, 1 tsp lemon juice, and 1 clove minced garlic. Chill in the refrigerator.
- Heat a skillet over medium-high heat with a drizzle of oil. Cook chicken strips for 5-7 minutes per side until golden brown and cooked through.
- Warm pita breads in a dry pan or over an open flame for 30 seconds per side.
- Spread tzatziki on each pita, add the cooked chicken, red onion, tomatoes, and sliced cucumbers.
- Fold the pita and serve immediately.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Sautéing
- Cuisine: Greek