• cherry tomatoes fresh cherry tomatoes, halved
  • chicken 1 1/2 pounds boneless chicken, cut into thick strips
  • cucumber 1/2 hothouse cucumber or 1 regular cucumber, peeled and seeded and diced small
  • dried dill 1 teaspoon, dried dill
  • extra virgin olive oil 3 tablespoons extra virgin olive oil
  • feta cheese feta cheese, for serving
  • garlic 4 cloves garlic, smashed
  • green olives 1/4 cup pitted green olives
  • juice of lemon juice of 1 lemon
  • kalamata olives half a fresh lemon, juiced
  • oregano 1/4 cup pitted kalamata olives
  • pepperoncini 1 teaspoon dried oregano
  • pita breads 1 pepperoncini, diced (optional)
  • plain greek yogurt 6-8 homemade pita breads or store bought
  • red wine vinegar 16 ounces plain greek yogurt (I used full fat)
  • salt and pepper 3 teaspoons red wine vinegar
  • white wine vinegar Salt and pepper
  • 1 tablespoon white wine vinegar
Add to Shoping List
Order Ingredients Now

How to make it

  1. Prepare the chicken, combine the garlic, lemon juice, red wine vinegar, olive oil, greek yogurt, oregano, dill, salt and pepper to taste in a medium bowl.
  2. Whisk together until mixed well.
  3. Add the chicken pieces to the bowl and mix well to coat. Cover and refrigerate for about 1 hour or overnight.To prepare the tzatziki sauce pour any liquid off the surface of the greek yogurt. (I find it is best to use full fat greek yogurt for this, but 2% works ok as well. You want the yogurt to be thick, so if your greek yogurt seems thin strain it through a fine mesh strainer.)
  4. Mix together the greek yogurt, diced cucumber, garlic, white wine vinegar, dill, oregano, salt and pepper to taste, and lemon juice.
  5. Drizzle with olive oil. Refrigerate for at least 30 minutes before serving to allow the flavors to meld.If making the tapenade, dice the olives and mix in a small bowl with the garlic, pepperoncini and parsley. Set aside
  6. To cook the chicken preheat your broiler.
  7. Remove the chicken from the marinade, reserving the marinade.
  8. Place the chicken on a baking pan and broil the chicken for 5-7 minutes until cooked through.
  9. Pour the remaining marinade in a medium size skillet and bring to a boil. Simmer for 3 minutes and then toss the cooked chicken with the sauce.
  10. Heat pitas (I just poped them in the microwave for a few seconds). Top with chicken, tzatziki sauce, sliced tomatoes, feta cheese and tapenade if using.
  11. Serve immediately.