- TORONTO, ON (M5H2M3)
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Ingredients
| 4 | boneless chicken breasts (~1 kg) |
| 4 tbsp | olive oil |
| juice | 1 lemon |
| 1 clove | garlic, minced |
| 2 tbsp | dried oregano |
| salt and freshly ground pepper | |
| pita bread | |
| skewers | |
| Tzatziki | |
| 1 | cucumber |
| 2 cloves | garlic, minced |
| 1/4 cup | extra virgin olive oil |
| 500g | strained yogurt |
| 1-2 tbsp | red wine vinegar |
| a pinch | salt |
Preparation
Cut the chicken breasts into 1" pieces and place them in a large bowl with all the marinade ingredients (olive oil, lemon, garlic, oregano, salt, pepper). Mix well until chicken is fully coated, cover refrigerate for at least 1 hour.
Meanwhile, prepare the tzatziki sauce: Pour olive oil and grated garlic into blender and blend until combined. Remove the skin and the seeds of the cucumber and grate it into a large bowl. Season with salt and pepper and leave aside for 10 minutes. Use a paper towel to wrap the grated cucumber and remove excess water. In a bowl, add the cucumber, the blended garlic and oil, the yogurt, red wine vinegar, a pinch of salt and blend, until the ingredients are combined. Refrigerate to store.
Soak the skewers in water.
Preheat the grill on high heat.
Put the chicken pieces onto the skewers; then place on grill. Cook for 8-10 minutes until cooked through.
Heat the pitas in the oven and serve with vegetables: tomatoes, lettuce, onion, if desired.
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