Ingredients:

  • 680 g (1.5 lbs) Boneless, skinless chicken thighs, trimmed and sliced into thin strips (about 0.5 cm / ¼ inch)
  • 60 ml (¼ cup) Extra Virgin Olive Oil (for marinade)
  • 4 tbsp Fresh Lemon Juice (from approx. 2 large lemons)
  • 2 tbsp Dried Oregano (preferably Greek oregano)
  • 1 tbsp Smoked Paprika
  • 2 tsp Garlic Powder
  • 1 tsp Onion Powder
  • 1 tsp Fine Sea Salt
  • ½ tsp Freshly Cracked Black Pepper
  • 475 g (2 cups) Plain Greek Yogurt (full-fat preferred)
  • 1 medium Cucumber (approx. 170 g / 6 oz), peeled, seeded, and grated
  • 2 cloves Garlic, minced very finely
  • 1 tbsp Fresh Dill, finely chopped (or 1 tsp dried dill)
  • 1 tsp Fresh Lemon Juice (for tzatziki)
  • 1 tsp Extra Virgin Olive Oil (for tzatziki)
  • Pinch of Salt and Pepper (for tzatziki)
  • 4 large Pita Breads or thicker Greek-style Flatbreads
  • 2 large Tomatoes, sliced or diced
  • ½ large Red Onion, thinly sliced
  • 1 cup (approx. 50 g) Shredded Cos or Iceberg Lettuce
  • Optional: Feta cheese, crumbly

Instructions:

  1. Grate the cucumber, place it into a fine-mesh sieve or lay it in a clean tea towel/cheesecloth. Sprinkle lightly with salt. Allow it to drain for at least 15 minutes, pressing firmly to remove excess moisture. This is crucial for a thick, non-watery sauce.
  2. In a medium bowl, combine the drained cucumber, Greek yogurt, minced garlic, fresh dill, lemon juice, olive oil, salt, and pepper. Stir well, taste, and adjust seasoning. Cover and chill in the refrigerator until ready to serve.
  3. Slice the chicken thighs thinly against the grain. In a large bowl or Ziploc bag, combine all the marinade ingredients (olive oil, lemon juice, oregano, paprika, garlic powder, onion powder, salt, and pepper). Mix thoroughly.
  4. Add the sliced chicken to the marinade, ensuring every piece is coated. Seal and refrigerate for a minimum of 30 minutes, or up to 24 hours for maximum flavour.
  5. Heat your large skillet or grill pan over medium-high heat until it is smoking hot. Add the chicken strips in a single layer, ensuring not to overcrowd the pan. Cook in small batches for best results.
  6. Cook for 3–4 minutes per side, stirring occasionally, until deeply golden brown and caramelized. The internal temperature must reach 74°C (165°F).
  7. Remove the cooked chicken and transfer it to a cutting board. Tent loosely with foil and allow it to rest for 5 minutes to keep the chicken juicy.
  8. While the chicken rests, lightly brush the pita breads with olive oil. Warm them in the now-empty skillet, on a grill pan, or directly over a gas hob flame until soft, pliable, and slightly toasted (about 30 seconds per side).
  9. Lay the warm pita flat. Spread a generous layer of chilled Tzatziki down the centre. Top the Tzatziki with the resting chicken, followed by the shredded lettuce, sliced tomatoes, and thin slivers of red onion. Fold the pita tightly and serve immediately.