AT A GLANCE
|01||Pound fresh oregano, garlic, lemon rind and 1 tsp sea salt in a mortar and pestle to a coarse paste, stir in lemon juice, oil and dried herbs, add pepper to taste and transfer to a non-reactive container. Add chicken, turn to coat, cover and refrigerate to marinate (2 hours).|
|02||Meanwhile, for tzatziki, combine all ingredients except cucumber in a bowl, season to taste and stir to combine. Squeeze cucumber to remove excess liquid then add to yoghurt mixture, season to taste and refrigerate for flavours to develop (1 hour).|
|03||Heat a barbecue (or char-grill pan) to medium-high heat. Drain chicken from marinade and char-grill, turning occasionally, until cooked through (8-10 minutes). Season to taste and thickly slice.|
|04||Top warm pita bread with chicken, tzatziki and salad and serve with lemon wedges.|
Note Dried Greek oregano, also known as rigani, is available from Greek delicatessens. If it's unavailable, substitute dried oregano.