Greek Chicken Pita Recipe

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4> Begin by preparing your chicken marinade. In a large mixing bowl, combine 2 tablespoons of olive oil, oregano, cumin, paprika, minced garlic, lemon juice, salt, and black pepper. Mix these ingredients thoroughly until they form a fragrant paste. Add the chicken pieces to this marinade, ensuring every piece is well-coated. Cover the bowl with cling film and let it marinate in the refrigerator for at least 30 minutes, though 2 hours would be ideal for deeper flavour penetration.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4> While your chicken is marinating, prepare your tzatziki sauce. Take the grated cucumber and place it in a clean kitchen towel or fine mesh strainer. Sprinkle with a pinch of salt and squeeze firmly to remove excess water - this step is crucial to prevent a watery tzatziki. In a medium bowl, combine the Greek yogurt with the drained cucumber, chopped dill, and a pinch of salt. Mix well and taste for seasoning, adjusting as needed. Refrigerate until ready to serve.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4> Prepare your fresh vegetables. Dice the tomatoes into small, bite-sized pieces and place them in a bowl. Thinly slice the red onion - if you find raw onion too sharp, soak the slices in cold water for 10 minutes, then drain and pat dry. Wash and dry your lettuce leaves thoroughly. Crumble the feta cheese and set everything aside.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4> Heat the remaining tablespoon of olive oil in a large skillet or grill pan over medium-high heat. Once the oil shimmers and is hot, add the marinated chicken pieces in a single layer - don't overcrowd the pan, cook in batches if necessary. Let the chicken cook undisturbed for 4-5 minutes until golden brown on one side, then turn and cook for another 4-5 minutes. The chicken is ready when it's golden brown all over and cooked through with no pink inside - the internal temperature should reach 75°C if you have a meat thermometer.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4> While the chicken finishes cooking, warm your pita breads. You can do this in several ways: wrap them in damp paper towels and microwave for 30 seconds, warm them in a dry pan for 30 seconds each side, or briefly toast them in a toaster until just warm and pliable. Keep them wrapped in a clean kitchen towel to stay warm and soft.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4> Now comes the assembly - the most enjoyable part! Lay each warm pita bread flat and spread a generous layer of tzatziki sauce down the center, leaving space at the edges for folding. Add a handful of lettuce leaves, followed by the warm, seasoned chicken pieces. Top with diced tomatoes, sliced red onion, and crumbled feta cheese.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4> Drizzle each pita with a little extra olive oil and add an extra dollop of tzatziki if desired. Carefully fold the bottom edge of the pita up, then fold in the sides to create a pocket that holds all the delicious filling securely. Wrap the bottom half in parchment paper or foil if you like, to make eating easier and less messy. Serve immediately while the chicken is still warm and the pita is soft and pliable.</li></ol>