Greek chicken pitas with tzatziki
Lemony oregano chicken thighs seared until golden, piled into warm pita with quick homemade tzatziki, tomato and red onion.
- Prep
- 8 min
- Cook
- 10 min
- Serves
- 4
- Per serve
- 560 kcal
Ingredients
Method
Toss the chicken with 1 tablespoon of the oil, the oregano, half the garlic, the lemon zest, half the lemon juice and a good pinch of salt and pepper.
Heat the remaining oil in a large skillet over medium-high heat. Add the chicken in a single layer and leave it alone for 3 minutes to brown, then turn and cook until golden and cooked through.
While the chicken cooks, make the tzatziki: squeeze the grated cucumber hard in your hands to get rid of the liquid, then stir it into the yogurt with the remaining garlic, the dill and a squeeze of the leftover lemon juice. Season with salt.
Move the chicken to a plate and squeeze over the last of the lemon juice. Warm the pitas in the hot pan for about 20 seconds a side.
Spread each pita with tzatziki, then pile on lettuce, tomato, red onion and chicken. Wrap the bottom in parchment paper to hold it together and serve.
Tips
- Squeezing the cucumber is what keeps tzatziki thick; skip it and you'll get a watery sauce.
- Chicken breast works too, but cut it thinner and take it off the heat a minute sooner so it stays juicy.
- Crumble some feta over the top if you have it.
