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Grilled Mediterranean Chicken Tacos

Grilled Mediterranean chicken tacos topped with homemade tzatziki, crumbled feta, and Kalamata olives on a rustic wooden board
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Juicy lemon-herb grilled chicken loaded into warm tortillas with homemade tzatziki, crumbled feta, Kalamata olives, and fresh vegetables. A bold Mediterranean-Mexican fusion that is simple enough for any weeknight.

Ingredients

Scale
  • 1.5 lbs boneless, skinless chicken breasts (halved horizontally if thick)
  • 2 tbsp extra virgin olive oil
  • 2 cloves garlic, minced
  • 1 tbsp dried oregano
  • 1 tsp lemon zest
  • 2 tbsp fresh lemon juice
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 cup plain full-fat Greek yogurt
  • 1/2 cucumber, grated and squeezed very dry
  • 2 cloves garlic, minced
  • 1 tbsp fresh lemon juice
  • 1 tbsp fresh dill, chopped
  • Salt to taste
  • 8–10 small flour or corn tortillas
  • 1/2 cup crumbled feta cheese
  • 1/4 cup Kalamata olives, pitted and sliced
  • 1/2 red onion, thinly sliced
  • 1 cup cherry tomatoes, halved
  • 1/4 cup fresh parsley, chopped

Instructions

  1. In a large bowl, whisk together olive oil, minced garlic, oregano, lemon zest, lemon juice, salt, and black pepper. Add chicken and turn to coat. Marinate for at least 15 minutes at room temperature or up to 4 hours refrigerated. Do not exceed 4 hours or the lemon will begin to break down the texture.
  2. Grate cucumber and wring out all moisture using a clean kitchen towel. In a medium bowl, combine squeezed cucumber, Greek yogurt, garlic, lemon juice, and fresh dill. Season with salt. Cover and refrigerate until ready to use.
  3. Preheat grill or grill pan to medium-high heat. Grill chicken 6 to 8 minutes per side without pressing down, until internal temperature reaches 165 degrees F (74 degrees C). Transfer to a cutting board and rest 5 minutes.
  4. Slice rested chicken into thin strips against the grain.
  5. Warm tortillas on the grill or in a dry skillet over medium heat, about 30 seconds per side, until soft and pliable.
  6. Spread tzatziki on each warm tortilla. Top with sliced chicken, feta cheese, Kalamata olives, red onion, cherry tomatoes, and fresh parsley.
  7. Serve immediately with extra tzatziki on the side. Assemble to order for best results.

Notes

  • Squeeze all moisture from the grated cucumber before mixing into yogurt. This is the most important step for thick tzatziki.
  • Chicken thighs can replace breasts for a juicier result. Grill to the same internal temperature of 165 degrees F.
  • For a vegetarian version, substitute chicken with grilled halloumi cheese or roasted chickpeas.
  • Do not marinate longer than 4 hours. The lemon juice will begin to break down the chicken texture.

Nutrition

Find it online: https://www.benefitiany.com/grilled-mediterranean-chicken-tacos/