Use wide pitas to ensure the hearty filling stays put!

Chicken Souvlaki Sandwich with Tzatziki

For souvlaki:

4 each 8” wide pitas, gordita style

4 pcs chicken breast, skin on, marinated in chopped garlic, lemon juice, olive oil

1 cup Tzatziki, recipe follows

1 cup Tomato and Red Onion Salad, recipe follows

2 cups shredded leaf lettuce

4 tbs tahini

2 tbs vegetable oil for cooking

To taste: salt and pepper

1 tbs Greek oregano, dried

1) Preheat a heavy bottomed sauté pan over medium high heat.

2) Season the chicken breast with salt and pepper and sear the chicken skin side down over medium for 75 per cent of the cooking until the skin is ultra-crisp and rendered of fat. Turn the breast over to finish cooking on the other side.

3) Once the chicken is cooked, transfer it to a cutting board and allow it to rest.

4) Meanwhile degrease your pan or use a new one and add a little oil then season the pita liberally with the oregano and a little salt and pepper, place the pita directly to the pan to toast it on both sides. The combination of toast and a little oil softens the pita and make it pliable for wrapping.

5) With the toasted pita ready now you just need to build the ingredients on the pita. Spread the tahini down the center of the pita, follow with shredded lettuce, tomato salad dressing the salad with tzatziki.

6) Finally slice the warm chicken breast and place it on top before wrapping it up.I sometimes use new wooden clothespins to keep the sandwich shut by wrapping it with butcher or waxy paper then pinning it closed.

For tzatziki:

1 each cucumber, whole (grated squeezed)

1 cup yogurt

1/2 cup sour cream

1/4 cup milk

2 cloves garlic, chopped

1 tbs dill, chopped fresh, stemmed

1) Grate the cucumber and carrot on the course side of the box grater.

2) Squeeze the grated cucumber to remove as much water as possible.

3) Combine with remaining ingredients in a mixing bowl then transfer to the refrigerator. The tzatziki stores well for a few days refrigerated.

Tomato and Red Onion Salad

1 each big ripe tomato, beefsteak diced 1/4”

1/4 each red onion, diced 1/4”

2 tbs olive oil

1/2 clove garlic, chopped

To taste: salt and pepper

1)  Dice the tomato and red onions and combine all the other ingredients. Make this a few hours in advance to allow the flavours to “marry”.

Makes 4 sandwiches.

Courtesy Chris Mills

Executive Chef, Joey Restaurant

www.joeyrestaurants.com