Step 1

In a large bowl, combine marinade ingredients and stir well.

Step 2

On a cutting board, place a piece of plastic wrap over the chicken thighs and pound until about ½ inch (1 cm) thick with a meat mallet, rolling pin, or heavy pan.

Step 3

In another large bowl or gallon plastic bag, combine chicken thighs and marinade, stirring well to coat. Cover and refrigerate for at least one hour and up to one day.

Step 4

Preheat oven to 400°F (200°C).

Step 5

Shred the cucumber, be sure to squeeze out any excess liquid.

Step 6

In a medium bowl, combine tzatziki ingredients and stir well. Cover and refrigerate at least 30 minutes.

Step 7

On a baking sheet or a large cast-iron skillet, use the onion half as a base and position the skewer vertically like a spit. Skewer the chicken thighs individually, rotating each one 90 degrees.

Step 8

Bake for 1.5 to 2 hours, until internal temperature reaches 165°F (75°C). Let cool for 10 minutes.

Step 9

Carve off slices of chicken to fill a pita. Top with onion slices, tomato slices, and tzatziki sauce.

Step 10

Enjoy!