Greek Chicken Pitas with Tzatziki and Salad

Steps

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Grilled Chicken Pitas with Tzatziki

1. In a bowl, whisk together 3 tablespoons olive oil, 2 tablespoons fresh lemon juice, 3 minced garlic cloves, 1½ teaspoons dried oregano, ½ teaspoon ground cumin, ½ teaspoon smoked paprika, 1 teaspoon kosher salt, and ½ teaspoon black pepper. 4 min
2. Add the 1¾ pounds chicken thighs to the marinade, turn to coat thoroughly, and let sit at room temperature for 10 minutes while the grill heats. 10 min
3. Thinly slice ½ red onion and cut 1 tomato into wedges; set aside for assembling the pitas. 3 min
4. Timing-sensitive step. Heat a grill pan or outdoor grill over medium-high heat until very hot, then grill the chicken thighs 5–6 minutes per side until cooked through and charred at the edges (internal temperature 165°F). 12 min
5. Transfer the chicken to a cutting board and rest 5 minutes. 5 min
6. Warm the 4 pita breads directly on the grill or in a dry skillet for about 1 minute per side. 2 min
7. Slice the rested chicken into strips, then load each warm pita with chicken strips, red onion, tomato wedges, a generous spoonful of tzatziki (¼ cup per pita), and a scatter of fresh parsley if using. 4 min

Greek Saladside

1. Halve the English cucumber lengthwise and slice into half-moons; halve the 1½ cups cherry tomatoes; core and cut the green bell pepper into bite-sized pieces; and thinly slice ¼ red onion. 8 min
2. In a small bowl, whisk together 3 tablespoons extra-virgin olive oil, 1 tablespoon red wine vinegar, ½ teaspoon dried oregano, ¼ teaspoon kosher salt, and ¼ teaspoon black pepper. 2 min
3. Combine the cucumber, cherry tomatoes, bell pepper, red onion, and ½ cup kalamata olives in a large bowl, drizzle over the dressing, and toss to coat. 2 min
4. Scatter 4 ounces of feta chunks over the top and serve immediately.