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Whisk together the lemon juice, olive oil, garlic, oregano, mint, cumin, paprika, salt and pepper in a medium bowl. Add the pieces of chicken and turn so they are well covered. Cover and put in the fridge for at least 2 hours, but all day or overnight also good.
Before you start cooking, cut the chunk of cucumber in half, remove the seeds in the middle and discard. Coarsely grate the rest of the cucumber then gently squeeze most of the liquid. Put the drained cucumber in a small bowl and add the yogurt, lemon juice, olive oil and garlic (plus mint, if using). Mix together and set aside until needed (chill if any more than around 15-20min).
Warm the grill to a medium heat then put the pieces of chicken on to cook. Turn once or twice and cook until cooked through, a good 3-5min a side depending on thickness.
Once cooked slice up then make up each pitta wrap with a couple slices of tomato, a few slices of chicken and a good spoonful of tzatziki, spread over the chicken.