Ingredients
- 125 g fresh oregano
- 2 garlic cloves, coarsely chopped
- Finely grated rind and juice of 2 lemons, plus wedges, to serve
- 1 tsp sea salt
- 60 ml olive oil
- 1 tsp each dried mint and dried Greek oregano (see note)
- 8 chicken thigh fillets
- Warm pita bread, to serve
- Baby cos lettuce, mint and chopped cucumber salad, to serve
- For the Tzatziki
- 100 g plain yoghurt
- 2 tbsp extra-virgin olive oil
- Juice of 1 lemon
- 60 g coarsely chopped mint
- 1 garlic clove, minced
- 1 tsp dried mint
- 1 cucumber, coarsely grated
Instructions
1. Pound fresh oregano, garlic, lemon rind and 1 teaspoon sea salt in a mortar and pestle to a coarse paste, stir in lemon juice, oil and dried herbs, add pepper to taste and transfer to a non-reactive container (stainless steel, ceramic, glass, enamel, wood, plastic). Add chicken, turn to coat, cover and refrigerate to marinate (2 hours).
2. Meanwhile, for the tzatziki, combine all ingredients except the cucumber in a bowl, season to taste and stir to combine. Squeeze the cucumber to remove excess liquid then add to yoghurt mixture, season to taste and refrigerate for flavours to develop (1 hour).
3. Heat a barbecue (or char-grill pan) to medium-high heat. Drain chicken from marinade and char-grill, turning occasionally, until cooked through (8 – 10 minutes). Season to taste and thickly slice.
4. Top warm pita bread with chicken, tzatziki and salad and serve with lemon wedges.
Notes
Dried Greek oregano, also known as rigani, is available from Greek delicatessens. lf it's unavailable, substitute with other dried oregano.
