• Marinade:
  • 1 tsp Gregg's Onion Powder
  • 2 tsp Gregg's Rubbed Oregano
  • ¼ tsp Gregg's Ground Cumin
  • ½ tsp salt
  • Zest from ½ small lemon
  • 1 clove garlic, crushed
  • 3 Tbsp olive oil

  • 400 g chicken thigh fillets, skin removed
  • 4 metal or wooden skewers*

  • Tzatziki:
  • ¼ telegraph cucumber
  • ½ cup unsweetened Greek yoghurt
  • ½ tsp lemon zest
  • 1 clove garlic, crushed
  • Handful fresh mint leaves, chopped
  • Lemon juice to season

  • 4 wholemeal pita pockets
  • Lettuce leaves
  • 8 cherry tomatoes, chopped
  • 1 small red onion, finely sliced
  • 8 black pitted olives, chopped (optional)
  • Fresh mint leaves (optional)
  1. To make the marinade: Mix all the marinade ingredients together in a bowl.
  2. Cut the chicken thigh fillets into quarters and add to the marinade. Massage the marinade into the chicken to coat. Cover and refrigerate for 2 hours or overnight if wished.
  3. Preheat a lidded barbecue. Thread the marinated chicken onto skewers. BBQ over a medium high heat for 8-10 minutes, turning halfway through cooking.
  4. To make the Tzatziki: Grate the cucumber and squeeze out any excess liquid using paper towels. Place in a bowl and add yoghurt, lemon zest, garlic and mint. Season with a little lemon juice and salt and black pepper to taste. Cover and refrigerate until ready to use.
  5. Heat the pita pockets in the microwave or wrap in foil and heat in the oven. Remove the cooked chicken from the skewers. Fill the pita pockets with chicken, lettuce, tomatoes, red onion and olives (optional). Spoon over Tzatziki dressing. Garnish with fresh mint leaves (optional).

* If using wooden skewers pre-soak in cold water for 30 minutes to avoid them burning during cooking.

Top Tips

  • To freeze: (Providing the chicken is not pre-frozen) freeze uncooked chicken in the marinade. A sealable bag is good for this. Thaw in refrigerator before threading onto skewers. Tzatziki is not freezeable.

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