Greek Chicken Pita

Instructions

1. Marinate the chicken
   In a large bowl, combine olive oil, lemon juice, minced garlic, oregano, thyme, salt, and pepper. Add the chicken cubes and toss to coat. Cover and refrigerate for at least 30 minutes, or up to 4 hours for more flavor.
2. Prepare the grill
   Preheat grill to medium-high heat (about 400°F/200°C). If using a grill pan, heat it over medium-high heat until hot. If you don't have a grill, you can cook the chicken in a skillet.
3. Cook the chicken
   Thread the marinated chicken onto skewers if grilling, or cook directly in a skillet. Grill for 10-12 minutes, turning occasionally, until the chicken is golden brown and cooked through (internal temperature of 165°F/74°C). Remove from heat and let rest for 5 minutes.
4. Warm the pita bread
   Place pita breads on the grill or in a dry skillet over medium heat for about 30 seconds per side, just until warm and slightly pliable. You can also microwave them wrapped in a damp paper towel for 20 seconds.
5. Prepare the vegetables
   While the chicken is cooking, prepare the vegetables. Dice the cucumber and tomatoes, slice the red onion, and chop the parsley. Keep them in separate bowls for easy assembly.
6. Assemble the pitas
   Spread 2-3 tablespoons of tzatziki sauce onto each warm pita. Divide the grilled chicken evenly among the pitas. Top with diced cucumber, tomatoes, red onion slices, crumbled feta cheese, and chopped parsley.
7. Fold and serve
   Fold the pita over the filling or roll it up like a wrap. Secure with parchment paper or foil if desired. Serve immediately while still warm, with extra tzatziki sauce on the side.