Prep Time: 65 mins
Cook Time: 5 mins
What You'll Need:
2 heaping tbsp Snowville Creamery Plain Yogurt
1.25 lbs chicken breasts or thighs or a combination of both
4 cloves garlic, smashed
Juice of 1 lemon
2 tbsp extra virgin olive oil
2 tsp red wine vinegar
1 tbsp dried oregano
Salt and pepper
1 cup tzatziki sauce ( see recipe below )
Sliced red onions
4 pocketless pitas
Whisk together the garlic, lemon juice, vinegar, oil, yogurt, and oregano in a bowl. Add the chicken and rub the marinade in. Cover and refrigerate for about an hour.
Preheat the broiler (or grill, or pan on the stove). Sprinkle the chicken with salt and pepper on both sides, and then broil until cooked through, about 5 minutes per side, depending what size/type chicken you are using. Allow the chicken to rest for a few minutes before slicing into strips.
Meanwhile, heat your pitas. I have a gas stove, so I just spray them with a little bit of oil and stick them right on the burner for a few seconds per side. Top the pita with the chicken, tzatziki, tomatoes, onions. Roll up and eat.
1 pound of English (seedless) cucumber, peeled
2 cups of strained Snowville Creamery Plain 6% yogurt, in triple cheesecloth for two hours
4 cloves of garlic, minced fine
1 large handful of dill, minced
3 tbsp olive oil
Juice of one lemon or 3 tbsp white wine vinegar
Chop or dice cucumber finely. Sprinkle with salt and let sit for two hours. Drain and blot dry.
Add the cucumbers to a mixing bowl along with the rest of the ingredients. Taste for acidity and seasoning, then either serve or (preferably) cover and let it sit in the refrigerator for a few hours.
Tzatziki is not only a delicious sauce but works great as a dip for sliced veggies or pita wedges/chips.