3/4 cup (190ml) balsamic vinaigrette salad dressing
3 tablespoons (60ml) lemon juice
1 tablespoon dried oregano
1/2 teaspoon freshly ground black pepper
4 skinless, boneless chicken breast halves
1/2 cup seeded, grated cucumber
1 teaspoon sea salt
1 cup plain yoghurt
1/4 cup sour cream
1 tablespoon lemon juice
1/2 tablespoon rice vinegar
1 teaspoon olive oil
1 clove garlic, minced
1 tablespoon chopped fresh dill
1/2 teaspoon Greek seasoning
1 pinch sea salt to taste
1 pinch freshly ground black pepper to taste
4 large pita bread pockets
1 heart of cos lettuce, cut into 1/2cm slices
1 white onion, thinly sliced
1 tomato, halved and sliced
1/2 cup kalamata olives
1/2 cup pepperoncini
1 cup crumbled feta cheese
Preparation:30min › Cook:20min › Extra time:1hour marinating › Ready in:1hour50min
In a small bowl, mix the balsamic vinaigrette, juice from 1/2 lemon, oregano and 1/2 teaspoon black pepper. Place chicken in a large resealable plastic bag. Pour marinade over the chicken, seal and refrigerate for at least 1 hour.
Preheat a barbecue for high heat.
Toss the grated cucumber with 1 teaspoon sea salt and allow to sit at least 5 minutes. In a medium bowl, mix the yoghurt, sour cream, 1 tablespoon lemon juice, rice vinegar and olive oil. Season with garlic, fresh dill and Greek seasoning. Squeeze the cucumber to remove any excess water; stir into sauce. Season to taste with sea salt and pepper. Refrigerate until ready to use.
Remove chicken from marinade and place on prepared barbecue. Discard remaining marinade. Cook chicken until juices run clear, about 8 minutes on each side. Remove chicken from heat and allow to sit about 10 minutes before slicing into thin strips.
Place pita bread on the barbecue and cook for about 2 minutes until warm, turning frequently to avoid burning. Arrange warmed pita, sliced chicken, lettuce, onion, tomato, olives and pepperoncini on a serving plate. Serve tzatziki sauce and feta cheese in separate bowls on the side. Stuff pita pockets with chicken and toppings to serve.