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Yummy, dinner size, pita sandwiches with a homemade thick tzatziki. Family favorite and a weekday go to meal.
Most of this recipe is in the prep. You marinate the chicken for several hours before you grill. I do it before I leave the house in the morning.
Pound out the chicken breast until they are about 1/2 inch thick.
Rub down with olive oil then season both sides generously with the Cavender’s Greek Seasoning Salt. I live on the East Coast and have found it in most big grocery chains.
Wrap the chicken in cling wrap and refrigerate for several hours.
Grill on a counter top grill or outside grill for that matter about 3 minutes. Let sit for a minute or two then slice into strips.
The night before, place 12 oz of plain non-fat yogurt in a coffee filter then set in a mesh colander set over a bowl and drain it in the fridge overnight. I do this because I like the Tzatziki thicker so it stays on the sandwich. But if you forgot to drain the yogurt the night before you can use Greek yogurt. Greek yogurt is just a tad more expensive than regular yogurt.
While chicken is grilling, chop up the cucumber and the onion. Mix the cucumber, onion with the drained yogurt, add the lemon juice and salt and pepper to taste.
I also chop these up before I leave for work in the morning and stow them in the fridge. Just one less step in the evenings when my boys are melting from hunger and I need to feed them within the first 30 minutes of hitting the door.
Place grilled chicken strips and tzatziki into warmed pitas folded in half and enjoy.
I serve it with roasted potatoes. My kids dip the potatoes in the tzatziki.