Chicken Souvlaki Pittas with Cucumber Yoghurt

• 600gboneless, skinless chicken thighs, cut into 3cm pieces
• 30 mllemon juice
• 2 tspdried oregano
• 2garlic cloves, crushed
• 2 tbspolive oil
• fine salt
• black pepper
• 250gGreek yoghurt
• ½cucumber, coarsely grated and squeezed dry
• 1small garlic clove, grated
• 10 gmint leaves, finely torn
• 4large pittas, about 60 g each
• 3tomatoes, chopped
• ½cucumber, cut into sticks
• 1little gem lettuce, shredded
• Finely grated lemon zest (2 g)

Method

1. 1Toss the chicken with the lemon zest and juice, oregano, crushed garlic, olive oil, a good pinch of fine salt and black pepper. Leave for 10 minutes while you make everything else, or up to a day in the fridge.
2. 2Stir the yoghurt with the squeezed cucumber, grated garlic and mint. Season with a pinch of salt. Squeezing the cucumber matters: skip it and the sauce turns watery in minutes.
3. 3Heat a griddle or heavy frying pan over medium-high heat. Cook the chicken in two uncrowded batches for 8–10 minutes each, turning regularly, until browned at the edges and the thickest pieces reach 75°C for 30 seconds. Lower the heat if the marinade catches before the centres cook.
4. 4Warm the pittas in a dry pan or under the grill for a minute a side until puffed and soft. Split them open along one edge.
5. 5Put the chicken, yoghurt, tomatoes, cucumber sticks and lettuce in bowls on the table and let everyone build their own pitta. Children who want it plain get chicken and yoghurt; the adults pile in the lot.

Per serving

kcal

504

protein

42.6g

fibre

4.6g

carbs

44g

fat

17.3g