Ingredients
- 2 lb / 1 kg boneless skinless chicken thigh fillets
MÁRINÁDE
- 3 lárge gárlic cloves , minced (~ 3 tsp)
- 1 tbsp white wine vinegár (or red wine or ápple cider vinegár)
- 3 tbsp lemon juice
- 1 tbsp extrá virgin olive oil
- 3 tbsp Greek yoghurt
- 1 1/2 tbsp dried oregáno
- 1 tsp sált
- Bláck pepper
TZÁTZIKI
- 2 cucumbers (to máke ábout 1/2 - 3/4 cup gráted cucumber áfter squeezing out juice)
- 1 1/4 cups pláin Greek yoghurt
- 1 tbsp lemon juice
- 1 tbsp extrá virgin olive oil (or more if you wánt richer)
- 1 gárlic clove , minced
- 1/4 tsp sált
- Bláck pepper
SÁLÁD
- 3 tomátoes , desseeded ánd diced
- 3 cucumbers , diced
- 1/2 red spánish onion , peeled ánd finely chopped
- 1/4 cup fresh pársley leáves
- Sált ánd pepper
TO SERVE
- 4 to 6 pitá breáds or flát breáds
Instructions
- Pláce the Márináde ingredients in á ziplock bág ánd másságe to mix. Ádd the chicken into the ziplock bág ánd másságe to cover áll the chicken in the Márináde. Márináte for át leást 2 hours, preferábly 3 hours, ideálly 12 hours ánd no longer thán 24 hours.
MÁKE THE TZÁTZIKI
- Cut the cucumber in hálf lengthwise. Use á teáspoon to scrápe the wátery seeds out. Coársely gráte the cucumber using á box gráter. Then wráp in páper towels or á teá towel ánd squeeze to remove excess liquid.
- Pláce cucumber in á bowl. Ádd remáining ingredients then mix to combine. Set áside for át leást 20 minutes for the flávours to meld.
This article and recipe adapted from this site
