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Juice 2 large lemons into a small bowl until you have 4 tablespoons.
Finely grate 2 of the garlic cloves into a large bowl. Add 3 tablespoons of the lemon juice, 3 tablespoons olive oil, 1 tablespoon dried oregano, 1 tablespoon sweet paprika, 2 teaspoons ground cumin, 1 teaspoon of the kosher salt,1/4 teaspoon ground cinnamon, 1/4 teaspoon cayenne pepper, and 1/2 teaspoon black pepper. Whisk to combine. Add 1 1/2 pounds boneless, skinless chicken thighs and toss to coat. Let marinate at room temperature for 30 minutes or cover and refrigerate for up to 2 hours.
Meanwhile, trim and grate 2 Persian cucumbers on the large holes of a box grater into a medium bowl. Season with remaining 1/2 teaspoon kosher salt and toss to combine. Let sit 10 minutes until cucumber releases its juices. Meanwhile, pick the fronds from 2 large sprigs fresh dill and finely chop until you have 2 teaspoons.
Scrape the cucumber onto a large clean kitchen towel. Gather up the sides to form a bundle. Holding the bundle over the sink, squeeze out as much excess moisture with your hands as possible. Return the cucumber to the bowl. Finely grate the remaining 1 garlic clove onto the cucumber. Add the dill, remaining 1 tablespoon lemon juice, and 1 1/2 cups Greek yogurt, and stir to combine. Taste and season with more kosher salt as needed. Refrigerate until ready to serve.
Arrange a rack in the middle of the oven and heat the oven to 425°F. Transfer the chicken onto onto a large rimmed baking sheet and space them evenly apart; scrape any excess marinade left in the bowl over chicken. Bake until just cooked through, about 25 minutes.
Meanwhile, prepare the following, adding each to the same medium bowl as you complete it: Thinly slice 1/2 small red onion (about 3/4 cup). Finely shred 1/4 medium head iceberg lettuce (about 1 1/2 cups). Thinly slice or coarsely chop 1/2 cup cherry tomatoes (about 1/2 cup). Toss to combine.
Transfer the chicken to a clean cutting board. Let sit until cool enough to handle, about 5 minutes. Very thinly slice crosswise.
To assemble each pita, arrange a handful of the salad down the center of a pita. Top with a quarter of the chicken and a large spoonful of tzatziki. Fold up two sides to create a wrap. Serve with the remaining salad and tzatziki.