Instructions
Trim any excess fat off of the chicken thighs and cut each in half. Combine all of the remaining marinade ingredients in a large bowl and whisk to combine. Add the chicken and toss so all of the pieces are fully coated in the marinade. Cover and marinate for at least 3 hours or, preferably, overnight.
To make the tzatziki, place the cucumbers in a bowl and toss with ½ teaspoon of the salt. Let sit for 30 minutes. Place the cucumbers in paper towels and squeeze dry (this will keep your sauce from getting watery if it sits). Combine the cucumbers with the remaining salt, yogurt, garlic, dill, zest, and lemon juice. Set aside or refrigerate if you are not using for a while.
Preheat oven to 350 degrees. Line a rimmed baking sheet with foil.
Peel and cut the root ends off a very large onion, creating a stable base for your ‘spit’. Place the onion, cut-side-down, on the baking sheet and insert 2 skewers to create a ‘spit’. Layer the chicken on the skewers to the top.
Bake at 350 for 50-60 minutes until cooked through (160-165°F). Slice the chicken in very thin strips working vertically from top to bottom.
Warm the pitas or naan breads in the microwave and cover with a damp paper towel to keep warm.
Spread the tzatziki on warm pitas and top with chicken, chopped tomatoes, cucumbers, red onion, and feta! DEVOUR!! SOOOO GOOD!!!
