Instructions
Step 1: In a large bowl, whisk together olive oil, garlic, lemon juice, vinegar, oregano, cumin, paprika, coriander, salt, and pepper.
Step 2: Add chicken thighs to the marinade, toss to coat well, cover, and refrigerate for at least 1 hour (or overnight for best flavor).
Step 3: Preheat grill or grill pan over medium-high heat. Grill chicken for 5–7 minutes per side, or until fully cooked and slightly charred.
Step 4: Remove chicken from the grill, rest for 5 minutes, then slice thinly.
Step 5: Warm the flatbreads and top with sliced chicken, onions, tomatoes, parsley, and a generous spoonful of tzatziki.
Step 6: Serve warm and enjoy!
Storage Information
Store leftover chicken in an airtight container in the refrigerator for up to 4 days. Reheat in a skillet or microwave before serving. Flatbreads and toppings should be stored separately for best freshness.
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