Ingredients
- chicken thigh 500.0 g
- Protein Yoghurt 100.0 ml
- lemon 30.0 g
- olive oil 20.0 ml
- Garlic Powder 1.0 tsp
- Ground Onion 1.0 tsp
- oregano 1.0 tsp
- ground cumin 1.0 tsp
- ground paprika 1.0 tsp
- salted butter 5.0 g
- ground black pepper 2.0 g
- Protein Yoghurt 200.0 ml
- Cucumber 1.0 pcs
- garlic 10.0 g
- dill 5.0 g
- lemon 15.0 g
- pita 320.0 g
- lettuce 100.0 g
- tomatoes 100.0 g
- onion 50.0 g
Cooking Instructions
SAFETY: Wash hands before and after handling raw poultry. Slice chicken thighs into thin, 1cm strips.
In a large mixing bowl, combine the yoghurt, lemon juice, olive oil, garlic powder, ground onion, oregano, cumin, and paprika.
Add the chicken to the marinade, ensure every piece is coated, and refrigerate for 30 minutes.
Preheat your oven to 200°C and line a baking sheet with parchment paper.
Spread the chicken in a tight single layer and roast for 20-25 minutes until deep brown and slightly charred at the edges.
Let the chicken rest for 5 minutes, then roughly chop it to create varying textures.
Grate the cucumber using a box grater and place in a clean kitchen towel; squeeze forcefully to remove all liquid.
Mince the fresh garlic and finely chop the dill leaves.
Whisk the yoghurt with the garlic, dill, and lemon juice until smooth.
Fold in the dry cucumber shreds and refrigerate until the chicken is ready.
Thinly shred the lettuce and slice the tomatoes and onions into thin rounds or half-moons.
Heat a dry skillet over medium-high heat and warm each pita bread for about 45 seconds per side until soft and pliable.
Spread 2 tablespoons of tzatziki in the center of a warm pita.
Top with a handful of chicken, lettuce, tomatoes, and onions; roll tightly and serve immediately.