- 1 lb (500 g) chicken breast, or skinless boneless thighs
- 6 cloves garlic, chopped
- 3 tbsp (45 mL) oregano
- 1 tbsp (15 mL) olive oil
- 2 onions, thinly sliced
- ½ bunch parsley, roughly chopped
- 3 tbsp (45 mL) sumac (Middle Eastern spice)
- 2 cups (500 mL) chopped lettuce
- 1 cup (250 mL) diced tomatoes
- 4 oz (125 g) grated cheese (Canadian cheddar, mozzarella or Monterey jack)
- 1 tbsp olive oil
- 4-6 Greek pita or naan bread
- Hot peppers (optional)
- ½ cucumber, grated
- 1½ cup (375 mL) Greek yogurt
- 2 garlic cloves, minced
- 2 tbsp (30 mL) olive oil
- ½ cup (125 mL) tahini
- 3 tbsp (45 mL) lemon juice
- ½ tsp (2 mL) salt
- ½ tsp (2 mL) pepper
Makes 4-6 servings
Slice chicken thinly and place in a glass baking dish; mix well with garlic, oregano and oil. Refrigerate—a day is preferable. (Note: If grilling chicken on the barbecue, do not slice; cook whole and slice after cooking.)
Tzatziki: Grate cucumber and let drain approximately 5 minutes. Add to yogurt, along with garlic and oil. Adjust seasoning with salt and pepper. Best if made a day in advance.
Tahini: In a blender, add tahini, lemon juice, salt, pepper and about ¼ cup water. As ingredients blend, the paste will thicken to almost a peanut butter consistency; keep adding water, a little at a time, slowly until it loosens to a thinner consistency. (Note: Every tahini paste is different and may need more water or lemon juice; adjust to taste.)
In a glass bowl, add sliced onion, parsley and sumac; mix well. Let sit at least 30 minutes, until onion starts to soften and release some of its juices.
Before cooking chicken, make sure all ingredients are prepared for assembly.
In a medium frying pan, on high heat, sauté chicken, making sure not to move it too often to ensure it browns. Cook 4-5 minutes.
Brush Greek pitas or naan with olive oil, and place in 375°F (190°C) oven to warm. Remove from oven and place on a piece of tinfoil.
Assembly: spread tzatziki on pita; add cheese, chicken, tomatoes, lettuce and a generous portion of onion. Top with more tzatziki and a small amount of tahini sauce. Wrap pita in tinfoil, like a burrito. Top with some favourite hot peppers, if desired, or serve on the side.