For the Chicken Marinade:

• 1 1/2 lbs boneless, skinless chicken thighs (or breasts)
• 3/4 cup plain Greek yogurt
• 3 tbsp olive oil
• 3 cloves garlic, minced
• Juice and zest of 1 lemon
• 2 tsp dried oregano
• 1 tsp ground cumin
• 1 tsp salt
• 1/2 tsp black pepper

For the Tzatziki Sauce:

• 1 cup plain Greek yogurt
• 1 small cucumber, grated and excess water squeezed out
• 2 cloves garlic, minced
• Juice of 1/2 lemon
• 1 tbsp fresh dill, chopped
• Salt and pepper, to taste

For Assembly:

• 4–6 pita breads or flatbreads
• 1 cup cherry tomatoes, halved
• 1 cup cucumber slices
• 1/2 small red onion, thinly sliced
• 1/2 cup crumbled feta cheese
• Fresh parsley or dill for garnish

Tools:

• Grill pan, skillet, or outdoor grill
• Mixing bowls
• Whisk
• Cutting board and knife
• Grater (for cucumber)
• Measuring cups and spoons