• 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



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.


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.


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


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


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

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