Ingredients:

  • 2 lbs boneless, skinless chicken thighs
  • 0.5 cup full-fat Greek yogurt
  • 3 tbsp extra virgin olive oil
  • 1 large lemon, juiced and zested
  • 4 cloves garlic, minced
  • 2 tbsp dried Greek oregano
  • 1 tsp smoked paprika
  • 1 tsp ground cumin
  • 1.5 tsp kosher salt
  • 0.5 tsp cracked black pepper
  • 1 cup English cucumber, grated and squeezed dry
  • 1.5 cups thick Greek yogurt
  • 2 cloves garlic, grated
  • 1 tbsp fresh dill, chopped
  • 1 tbsp fresh lemon juice
  • 6 large Greek-style pitas
  • 1 red onion, thinly sliced
  • 2 Roma tomatoes, sliced

Instructions:

  1. Whisk together the yogurt, olive oil, lemon juice, zest, garlic, and spices in a large bowl. Add chicken thighs and coat thoroughly. Refrigerate for at least 2 hours.
  2. Preheat oven to 400°F (200°C). Lay the marinated thighs flat and stack them tightly into a 9x5-inch loaf pan to mimic a vertical rotisserie spit.
  3. Roast the chicken for 45 minutes or until the internal temperature reaches 165°F (74°C).
  4. While chicken roasts, prepare tzatziki by mixing grated cucumber, Greek yogurt, grated garlic, dill, and lemon juice. Season with salt to taste.
  5. Remove chicken from oven and let rest for 10 minutes. Carve into thin ribbons.
  6. Optional: Flash-sear the carved chicken ribbons in a hot cast-iron skillet for 1-2 minutes to achieve extra crispy edges.
  7. Assemble by placing chicken on warmed pitas, topping with tzatziki, red onion, and sliced tomatoes.