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. Add all of the ingredients for the chicken souvlaki marinade into a large ziploc bag. Press the marinade around to combine. Add in the chopped chicken, and press the air out of the bag and seal tightly. Press the marinade around the chicken to coat. Place in the fridge to marinate at least 1 minutes or overnight.
. Grate the cucumber and drain through a cheesecloth, fine mesh sieve or using your hands. Transfer drained cucumber to a medium bowl. Add the yogurt, garlic, olive oil, lemon juice, dill, salt and pepper. Stir to combine. Refrigerate for at least 1 hour before serving to let the flavours infuse into the yogurt.
. In a medium bowl, combine the toppings and toss together.
. You can thread the chicken onto skewers to grill, or grill the individual pieces. Lightly brush olive oil over grill pan. Heat the grill over medium high heat for about 5 minutes, until sizzling hot. Cook the chicken for 7 minutes on each side, or until its internal temperature reaches 165 F (75 C).
. Warm the pitas on the grill, about 1-2 minutes per side. Then, on the centre each pita bread, add a few spoonfuls of the salad toppings in a line down the middle. Top with grilled souvlaki chicken, and a generous scoop of tzatziki sauce. Fold the pita up and enjoy. You can also wrap it in parchment paper and twist the bottom to keep the ingredients inside.