Chicken souvlaki pitta
By OcadoLife
Published on 10 February 2022
A quick and easy way to transport yourself to the sunny Med in your lunch break. This quantity makes 2 lunches, so keep half the cooked chicken, onions and tzatziki in the fridge for lunch the next dayTime and servings
25 minsTotal time
2Servings
25 minsCooking time
Ingredients
- 4 chicken thigh fillets
- 1 tbsp of olive oil
- 1 lemon, juiced
- 4 fresh oregano sprigs, leaves stripped
- 1 red onion, cut into thick rings
- 150 g of cucumber, coarsely grated
- 1 tbsp of chopped mint leaves
- 150 g of greek yoghurt
- 2 tomatoes on the vine, sliced
- 2 large white pittas, split down one side and griddled (optional)
- 1 pinch of sumac (optional)
Method
Step 1
Place the chicken thighs between some baking paper and bash with a rolling pin to a uniform thickness just under 1cm. Trim off excess fat then place in a bowl with the olive oil, half of the lemon juice, oregano, onion rings and a good grinding of black pepper. Set aside while you make the tzatziki.Step 2
Squeeze any excess moisture from the cucumber using your hands, then place in a bowl with the mint and some seasoning. Stir in the yoghurt and 1 tsp of the remaining lemon juice.Step 3
Heat a griddle panthen add the chicken and onion rings. Cook the chicken on one side without moving for about 5 mins, until golden. Turn and cook for another 5 mins until cooked through. Turn the onion rings more frequently, as they cook more quickly. Place on a plate, season the chicken with salt, then allow to cool before slicing. Set half of everything aside before stuffing the other half of the chicken, onion, lettuce and tomatoes into the pitta.Step 4
Top with half the tzatziki, sprinkled with some sumac, if using. If you’re transporting this in a plastic container, take the filling and pitta separately and assemble just before eating for maximum freshness.