Ingredients:

  • 1.5 lbs boneless, skinless chicken breasts, sliced into thin strips
  • 3 tbsp extra virgin olive oil
  • 2 tbsp fresh lemon juice
  • 1 tbsp red wine vinegar
  • 3 cloves garlic, minced into a paste
  • 1 tsp dried oregano
  • 0.5 tsp smoked paprika
  • 0.5 tsp sea salt
  • 0.25 tsp cracked black pepper
  • 1 tsp honey
  • 1 cup full-fat Greek yogurt
  • 0.5 cup feta cheese, finely crumbled
  • 0.5 English cucumber, grated and squeezed dry
  • 1 tbsp fresh dill, finely chopped
  • 1 clove garlic, grated
  • 1 tsp lemon zest
  • 4 Greek-style pitas
  • 1 cup cherry tomatoes, sliced
  • 0.5 red onion, thinly shaved
  • 0.5 cup Kalamata olives, pitted and halved
  • 0.25 cup fresh parsley, chopped

Instructions:

  1. In a large bowl, whisk together the olive oil, lemon juice, red wine vinegar, minced garlic, oregano, smoked paprika, sea salt, black pepper, and honey. Add chicken strips and toss to coat thoroughly. Marinate for 30 minutes at room temperature or up to 4 hours in the refrigerator.
  2. Prepare the Tzatziki: Grate the cucumber and toss with a pinch of salt. Let sit for 10 minutes, then squeeze firmly using cheesecloth or a fine mesh sieve to remove all excess moisture.
  3. In a medium bowl, combine the strained Greek yogurt, crumbled feta, squeezed cucumber, dill, grated garlic, and lemon zest. Mix until thick and creamy. Refrigerate until assembly.
  4. Heat a large cast-iron skillet over medium-high heat. Add chicken strips in a single layer (work in batches if necessary). Sear for 3-4 minutes per side until a mahogany char forms and internal temperature reaches 165°F (74°C).
  5. Warm the pitas in a dry pan. Spread a generous dollop of feta tzatziki on each pita. Top with the seared chicken, cherry tomatoes, shaved red onion, and Kalamata olives. Garnish with fresh parsley and serve immediately.