1/2 cup plain Greek yogurt
1 tablespoon extra virgin olive oil, plus extra for the grill pan
1/2 tablespoon fresh lemon juice
1/2 teaspoon dried oregano
1/4 teaspoon coriander
1/4 teaspoon paprika
1 clove garlic, minced
Kosher salt and freshly ground black pepper
1 pound chicken tenders, about 8
Mix the yogurt, oil, lemon juice, oregano, coriander, paprika, garlic, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a medium bowl until fully blended. Add the chicken and mix to coat. Cover and refrigerate for 2 to 4 hours.
Now make your cucumber sauce, Tzaziki and put it in the fridge as well.
When you are about one hour before your meal take out the chicken mini fillets and allow to reach room temperature, about 30 minutes, then fry in olive oil till cooked. They can be kept warm in the oven.
1 cup plain Greek yogurt
1 peeled and seeded cucumber, finely diced
1 1/2 tablespoons freshly squeezed lemon juice
1 tablespoon chopped fresh dill or 1 teaspoon dried
1 clove garlic, grated
¼ cup feta cheese
Combine the yogurt, cucumber, lemon juice, dill, garlic, feta cheese, and 1/4 teaspoon salt in a medium bowl. Chill, covered, for at least 30 minutes to let the flavors blend.
Serve the Tzaziki with your cooked chicken.