Lunch · Dinner · Greek

Chicken souvlaki pittas

Name: Chicken souvlaki pittas
Total time: 25 min
Yield: 4
Cuisine: Greek
Ingredients: 600g Chicken thigh fillets; 3 cloves Garlic, crushed; 2 tsp Dried oregano; 1 Lemon; 2 tbsp Olive oil; 1 Cucumber; 200g Greek-style yoghurt; 15g Fresh mint; 250g Cherry tomatoes; 1 Red onion; 8 Pitta breads

Charred, lemony chicken in warm pitta with cool tzatziki. Napkins strongly advised.

Start to finish: 25 min
Hands-on: 22 min
In the fridge: 2 days
Freezes: Not well

Contains gluten, dairy

Ingredients

4 portions

600gChicken thigh fillets
3 clovesGarlic, crushed
2 tspDried oregano
1Lemon
2 tbspOlive oil
1Cucumber
200gGreek-style yoghurt
15gFresh mint
250gCherry tomatoes
1Red onion
8Pitta breads

Plus salt, pepper and water.

Method

1
Crush the garlic and cut the chicken into 3cm chunks. Toss them in a bowl with the oregano, the zest and juice of half the lemon, the oil and a good pinch of salt.
2
While it sits, coarsely grate half the cucumber and squeeze out as much water as you can. Stir it into the yoghurt with most of the mint, finely chopped, and a pinch of salt to make a quick tzatziki.
3
Heat a griddle pan or large frying pan over a high heat. Cook the chicken for 10 to 12 minutes, turning every few minutes, until charred at the edges and cooked through.
12 min, mostly hands-off
4
Meanwhile, dice the rest of the cucumber, quarter the tomatoes and thinly slice the onion. Toss with the juice of the other lemon half and a pinch of salt.
5
Warm the pittas in the toaster and split them open. Fill with the salad, chicken and tzatziki, and tear over the rest of the mint.

On the day

Let everyone stuff their own pittas at the table. Leftover chicken keeps for 2 days and packs well for lunch, cold or reheated until piping hot, with the salad and tzatziki in separate pots and the pitta warmed on the day.

Cook’s tip

Squeeze the grated cucumber hard, in your hands or a clean tea towel. Left wet, it turns the tzatziki thin and watery within the hour.