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  • Finger Licking Good Greek Style Grilled Chicken Pita

    Think Kids, Picnics, Sunday Lunches, think finger licking delicious! Mediterranean inspired Chicken Pita Pockets

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  • RECIPE

    INGREDIENTS

    8 chicken thighs, boneless, about 100 grams each
    1 cup tzatziki sauce
    200 gram tomato
    4 pita bread
    8 lettuce leaves, green, small

    Marinade
    1 tablespoon lime juice
    3/4 teaspoon lime zest, from 1 lime
    5 tablespoon olive oil, extra virgin
    2 1/2 tablespoon dill (soa), fresh, finely chopped
    2 1/2 tablespoon coriander leaves, fresh, finely chopped
    1/2 teaspoon garlic, minced
    1/4 teaspoon cumin powder
    1/4 teaspoon mustard powder
    1/4 teaspoon coriander powder
    1/2 teaspoon red chilli powder, mild
    1/2 teaspoon salt, or to taste

    COOKING METHOD

    1. Make the marinade first by placing all marinade ingredients – lime juice, lime zest, olive oil, dill, fresh coriander, garlic, cumin powder, mustard powder, coriander powder, red chilli powder, and salt – in a glass bowl and whisk together vigorously.
       
    2. Add the chicken thighs to the marinade and rub the chicken well with the marinade to ensure that it is well coated. Cover the glass bowl with plastic cling wrap and refrigerate overnight, for at least 12 hours.
       
    3. The next day, bring the marinated chicken back to room temperature before cooking. Remove the chicken from the marinade. Place a ridged griddle pan over high heat and brush with oil. Once very hot, but not smoking, place the chicken thighs, 3 or 4 at a time, into the pan without crowding it. Grill for about 8 minutes turning 2 to 3 times till the chicken is cooked through, being careful not to overcook it. Remove from heat and let the chicken rest for 2 to 3 minutes. Slice the chicken into ¼” wide strips and place in a mixing bowl.
       
    4. Add the tzatziki sauce and chopped tomatoes to the chicken and mix quickly.
       
    5. In the meanwhile, cut each pita bread in half into 2 half-moons and place on the hot griddle pan, back on the heat. Grill the pita halves till lightly colored on both sides but do not let them toast or become hard. Remove from heat.
       
    6. Place 1 lettuce leaf in each pita pocket half and fill with the chicken tzatziki mixture. Cut the filled pocket into half or serve whole, as you please. Serve and eat immediately.
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