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Ingredients
Method
- 800g chicken thigh fillets, cut into 3cm pieces
- 3 tbsp olive oil
- 2 tbsp dried oregano
- 4 garlic cloves, crushed
- Zest and juice of 2 lemons
- 1 tsp sea salt
- 4 pita breads
- 200g Greek yoghurt
- 1 Lebanese cucumber, grated and squeezed dry
- Handful flat-leaf parsley, chopped
- Combine the chicken with the olive oil, oregano, garlic, lemon zest, half the lemon juice and the salt. Leave it for at least 30 minutes, or overnight in the fridge if you're organised, then thread onto skewers.
- Heat a barbecue or chargrill pan to high and cook the skewers for 10 to 12 minutes, turning regularly, until charred at the edges and cooked through. Warm the pita alongside for the last minute.
- Stir the yoghurt with the grated cucumber, the remaining lemon juice and a pinch of salt. Pull the chicken off the skewers, pile it into the warm pita with the yoghurt and parsley, and eat immediately.
1 hr
4 serving
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