Ingredients

• 2 lb / 1 kg chicken thigh fillets (boneless skinless)

Marinade

• 3 large garlic cloves (minced (~ 3 tsp))
• 1 tbsp white wine vinegar ((or red wine or apple cider vinegar))
• 3 tbsp lemon juice
• 1 tbsp extra virgin olive oil
• 3 tbsp Greek yogurt (preferably full fat)
• 1 1/2 tbsp dried oregano
• 1 tsp salt
• Black pepper

Tzatziki

• 2 cucumbers ((to make about 1/2 - 3/4 cup grated cucumber after squeezing out juice))
• 1 1/4 cups Greek yoghurt (preferably full fat)
• 1 tbsp lemon juice
• 1 tbsp extra virgin olive oil ((or more if you want richer))
• 1 garlic clove (minced)
• 1/4 tsp salt
• Black pepper

Salad

• 3 tomatoes (desseeded and diced)
• 3 cucumbers (diced)
• 1/2 red spanish onion (peeled and finely chopped)
• 1/4 cup fresh parsley leaves ((optional))
• Salt and pepper

To Serve

• 4 to 6 pita breads or flat breads

Directions

1. Combine the marinade ingredients and coat the chicken. Refrigerate at least 2 hours; 12 hours is ideal, with a maximum of 24 hours.

2. Deseed and grate the tzatziki cucumbers, then squeeze out their liquid. Mix with the remaining tzatziki ingredients and let stand at least 20 minutes. Combine the salad ingredients separately.

3. Oil and heat a grill or skillet over medium-high heat. Cook the chicken on both sides until browned and cooked through; the source suggests 2–3 minutes per side for its small fillets. Rest 5 minutes, then slice if needed.

4. Warm the pita breads and fill with salad, chicken, and tzatziki.