Ingredients

For The Chicken

• 4 boneless skinless chicken thighs

• 1/2 cup greek yogurt

• 3 tbsp olive oil

• 1/2 lemon, juiced

• 2 sprigs fresh dill or 1 tsp dried

• 2-3 sprigs fresh oregano or 1 tsp dried

• 1 sprig rosemary or 1/2 tsp dried

• 2 garlic cloves, smashed

• 1 tsp of sea salt

• 1/2 tsp black pepper

• 1/2 red onion sliced

For The Sauce

• 1/2 cup greek yogurt

• Zest of 1 lemon

• 50g Feta cheese

• 2 tbsp fresh dill, chopped

To Serve

• 2 pitas

• 1/2 red onion, sliced thinly

• romain lettuce

• tomatoes, chopped

• cucumbers, sliced

• 2 tbsp pine nuts, toasted

• radish sprouts

Instructions

1. PUT THE CHICKEN AND MARINATE INGREDIENTS IN A ZIP LOCK BAG AND SHAKE TO COMBINE AND COAT THE CHICKEN. PLACE IN THE REFRIGERATOR FOR AT LEAST 4 HOURS UP TO 24 HOURS.

2. Prep the sauce by combining all the ingredients in a blender and pulse 3-4 times. Make sure not to blend to long otherwise the sauce will thin too much. This can be made up to 24 hours in advance.

3. Heat a heavy skillet, grill pan or bbq to medium-high heat. Take the chicken out of the fridge and remove any large pieces of herbs. Place the chicken in the pan and cook 5-7 minutes until a nice brown crust forms and flip and cook for another 5-7 minutes on the other side. Remove from heat and let rest. Once rested, slice thinly.

4. Heat your pitas in a dry frying pan, on the bbq or over a open flame of a gas stove. We don’t have a bbq but I still like to get that crisp crust on my pitas so I heat them on the gas flame of my stove. You have to watch them constantly as they will burn if you look away. Rotate and flip as they start to brown. Remove, cut in half and open up the pita.

To Serve

1. Toss the salad leaves in some of the sauce. Brush the inside of the pitas with the sauce and fill with lettuce, chicken slices, cucumber, tomatoes and onion. Sprinkle pine nuts and sprouts on top. Drizzle with any remaining sauce.