Ingredients

• 1.5 Lbs boneless, skinless chicken thighs
• Juice and zest of 2 lemons
• ¼ Cup olive oil
• 1 Teaspoon salt
• 1 Teaspoon crushed garlic
• ½ Teaspoon ground black pepper
• 1 x 8oz  Container Oolie Garlic and Herb Dip
• 1 English cucumber
• 4 Pita breads
• 4 Tablespoons pickled red onions
• ½ Cup of chopped ripe tomatoes
• 1 Handful of fresh mint leaves, torn

Instructions

1. In a sealable container big enough to hold the chicken: whisk together the lemon juice, garlic, salt, pepper and olive oil. Add the chicken thighs to the container, seal, give it a good shake and marinate refrigerated for a minimum of 30 minutes (overnight is even better!).
2. To make the Tzatziki, use a cheese grater to shred the whole English cucumber. Wrap the shredded cucumber in a clean towel and ring out as much liquid as you can.
3. Mix the cucumber and 1 x 8oz  Container Oolie Garlic and Herb Dip together and set aside.
4. When ready to cook, remove the chicken from the marinade and thread onto skewers for ease of cooking. (This is optional but it looks fantastic and will prevent you from losing any smaller pieces through the gaps). Cook on the grill or in a frying pan in a little oil until the internal temperature reaches 165°f. Toasting the pitas on the grill is delicious, but not essential, so don’t worry if you are cooking inside.
5. To serve, spoon the Tzatziki onto the Pita, add the chicken, then top with tomatoes, pickled onions and torn mint leaves.

Allergen declaration:

Allergens are dependent on the brand of products you purchase; please check the packages of the ingredients you purchase carefully!

Inherent allergens:  Egg, wheat, tree nuts