INGREDIENTS

  • 900g Sadia Chicken Thighs, deboned
  • 1½ tablespoons Grape vinegar
  • 2 tablespoons Lemon juice
  • 2 tablespoons Oregano, freshly chopped
  • 1½ tablespoons Fresh thyme leaves
  • ⅓ cup Olive oil
  • 3 Tomatoes, cut into wedges
  • 1 Red onion, sliced
  • 1 cup Black olives
  • 1 cup Mint leaves
  • 4 Pita breads, grilled
  • 1 cup Thick yoghurt
  • ½ cup Grated cucumber, well-drained
  • 1 tablespoon Finely chopped mint
  • 1 clove Garlic clove, crushed
  • To taste Sea salt

Procedure

01

Mix the grape vinegar, lemon juice, oregano, and thyme in a bowl. Slowly whisk in the oil. Place the Sadia Chicken Thighs in a shallow dish and pour over most of the dressing, reserving 3 tablespoons for the salad. Refrigerate for at least 30 minutes.

02

Heat a grill plate or large frying pan over medium to high heat. Cook the chicken thighs for 3-4 minutes until golden and thoroughly cooked. Remove and keep warm.

03

Toss the tomatoes, onion, olives, mint and remaining dressing in a bowl. Slice the chicken, add to the salad, and toss to combine.

04

Make the tzatziki dressing (ingredients 12-16) by combining all ingredients.

05

To serve, spread the tzatziki on the toasted pita breads and top with the chicken and salad.

What do you think about our recipe? Do you love it?