Chicken pita sandwiches

Ingredients

Chicken and marinade

• ~1.5lbs chicken tenders
• 1 cup Greek yoghurt
• Juice of 1 lemon
• 2 tbsp olive oil
• 2 tbsp red wine vinegar
• 3 garlic cloves, chopped
• 1 tbsp dried oregano
• 1 tsp cumin
• 1 tsp coriander
• 1 tsp paprika
• 1/4 tsp cayenne pepper
• 1 tsp salt
• 1/2 tsp black pepper

To serve

• Pita bread
• Tzatziki sauce
• 1 small red onion, sliced or diced
• 1 large tomato, sliced or diced (or sub for some cherry/grape tomatoes)
• 1 green bell pepper, sliced or diced
• Half a cucumber, peeled, de-seeded and diced
• Some pitted Kalamata olives

Instructions

Mix the marinade in a large bowl. Add the chicken and cover. Leave for at least 30 minutes, overnight is better.

Fry the chicken in a little olive oil. Try not to bring too much of the marinade along for the ride. Set aside and keep warm.

Warm the pita bread (easy technique: wrap in damp kitchen paper and microwave). Place the pita into a square of aluminum foil, spread generously with tzatziki and then add chicken and veggies. Fold up and secure with the foil. It’s ready to eat…