For the Chicken Marinade:

1 kg (2 lb) boneless, skinless chicken thighs

3 garlic cloves, minced

2 tbsp white wine vinegar (or red wine/apple cider vinegar)

2 tbsp fresh lemon juice

3 tbsp extra virgin olive oil

2 tbsp Greek yogurt (full-fat preferred)

2 tsp dried oregano

1 tsp salt

1/2 tsp black pepper

For the Tzatziki Sauce:

1–2 cucumbers (to yield 1/2–3/4 cup grated after draining)

1 cup Greek yogurt (full-fat preferred)

1 tbsp fresh lemon juice

1 tbsp extra virgin olive oil

1 garlic clove, minced

1/4 tsp salt

1/8 tsp black pepper

For the Salad:

2 medium tomatoes, deseeded and diced

1/2 cucumber, diced

1/4 red onion, finely chopped

2 tbsp fresh parsley leaves, chopped (optional)

Salt and pepper, to taste

For Serving:

4–6 pita or flatbreads, warmed