Greek Chicken Pitas

Make Ahead and Storage

Best eaten straight away. The chicken and tzatziki keep separately in the fridge for up to 2 days.

Making Greek Chicken Pitas

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1. Toss the chicken with the lemon juice, oil, garlic, oregano, salt and pepper in a bowl and leave for 10 minutes.

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2. Meanwhile, stir the yogurt, cucumber, garlic, lemon juice and dill together to make the tzatziki.

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3. Heat a large frying pan over medium-high heat. Cook the chicken for 8 minutes, turning, until golden and cooked through.

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4. Warm the pitas in a dry pan for 20 seconds on each side. Split them open and fill with the chicken, tzatziki, tomatoes, onion, lettuce and feta.

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Tips for Success

• Cut the chicken to an even size so it all cooks at the same rate.
• If you are short of time, skip the marinade and toss the cooked chicken with the lemon and herbs instead.
• Squeeze the cucumber really dry; the tzatziki thins fast if you do not.

What to Put Next to It

A tomato and cucumber salad · Olives · Lemon wedges

Changing the Recipe

• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.
• Fresh herbs work in place of the dried oregano at roughly three times the quantity — a teaspoon of dried is about a tablespoon of fresh, chopped.

Greek Chicken Pitas FAQ

The Numbers per Serving

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.