Ingredients
1 small red onion, sliced into rings
1/2 tsp caster sugar
2 tbs apple cider vinegar
1 cup (280g) thick Greek-style yoghurt
3 garlic cloves, 1 grated, 2 crushed
Finely grated zest and juice of 1/2 lemon, plus extra cheeks to serve
1 Lebanese cucumber, grated, squeezed to remove excess liquid
2 tbs extra virgin olive oil
1 barbecue chicken, meat and skin shredded
1 tsp dried chilli flakes
1 tbs chopped fresh oregano, plus extra whole leaves to serve
4 pita breads, warmed
2 truss tomatoes, sliced
Directions
1
1. Place onion in a bowl with sugar, vinegar and 1 tsp salt. Set aside for 5 minutes.
2
2. To make tzatziki, combine yoghurt, grated garlic, lemon zest and juice, and cucumber in a bowl. Season.
3
3. Heat oil in a pan over medium-high heat. Cook chicken skin for 2-3 minutes until crisp. Remove with a slotted spoon, reserving oil in pan, and drain on paper towel. Add chicken to the pan with chilli, oregano and crushed garlic, and cook, stirring, for 2 minutes or until crisp.
4
4. Top pita with chicken, drained onion, tomato, tzatziki, chicken skin and extra oregano. Serve with lemon cheeks.