Ingredients:

  • 1.5 lbs (680g) boneless, skinless chicken thighs, trimmed of excess fat
  • 0.5 cup (120g) full-fat Greek yogurt
  • 2 tbsp fresh lemon juice
  • 1 tbsp lemon zest
  • 3 tbsp extra virgin olive oil
  • 4 cloves garlic, microplaned
  • 1 tbsp dried Mediterranean oregano
  • 1 tsp smoked paprika
  • 1 tsp ground cumin
  • 1 tsp Kosher salt
  • 0.5 tsp coarse black pepper
  • 0.25 tsp ground cinnamon
  • 1 large English cucumber, grated and squeezed dry
  • 1.5 cups (350g) full-fat Greek yogurt
  • 2 cloves garlic, mashed into a paste
  • 1 tbsp red wine vinegar
  • 2 tbsp fresh dill, finely chopped
  • 4 thick, pocketless Greek pitas
  • 1 medium red onion, thinly sliced
  • 2 Roma tomatoes, sliced
  • 0.5 cup English cucumber, sliced
  • 2 tbsp fresh parsley, chopped
  • 0.25 cup crumbled Feta cheese
  • 1 tsp sumac

Instructions:

  1. In a large bowl, whisk together 1/2 cup Greek yogurt, lemon juice, lemon zest, olive oil, minced garlic, oregano, smoked paprika, cumin, salt, pepper, and cinnamon to create the marinade.
  2. Add the trimmed chicken thighs to the marinade, ensuring every piece is thoroughly coated. Cover and refrigerate for at least 2 hours, or up to 12 hours for maximum tenderness.
  3. Prepare the tzatziki by combining the grated and squeezed cucumber with 1.5 cups Greek yogurt, garlic paste, red wine vinegar, and fresh dill. Refrigerate until ready to serve.
  4. Heat a heavy-bottomed skillet or cast iron pan over medium-high heat. Place the chicken thighs in the pan (work in batches if necessary) and place another heavy pan on top to press the meat down.
  5. Sear the chicken for 6-8 minutes per side until a deep mahogany crust forms and the internal temperature reaches 165°F (74°C).
  6. Remove the chicken from the pan and let it rest for 5 minutes. Slice into very thin strips against the grain.
  7. Warm the pitas in the same skillet. To assemble, spread a generous amount of tzatziki on each pita, top with sliced chicken, red onion, tomatoes, and cucumber slices.
  8. Garnish with fresh parsley, crumbled feta, and a dusting of sumac before folding and serving.