- lemon juice - 1/4 cup
- olive oil - 2 items. spoons
- garlic - 3 teeth (medium)
- red wine vinegar - 1 st. a spoon
- sugar - 1 teaspoon
- Salt and black pepper - To taste
- ordinary yogurt - 2 Art. spoons
- chicken breasts - 3 pieces (about 650 g)
- cucumber - 1/2 Pieces (sauce)
- salt - 1/2 teaspoonfuls (sauce)
- Greek yogurt - 200 Grams (sauce)
- freshly squeezed lemon juice - 1 st. spoon
- white wine vinegar - 1/2 st. spoons (sauce)
- fresh dill - 1/2 st. spoons (optional) sauce)
- garlic - 1 Tooth (sauce)
- freshly ground black pepper - 1/4 Teaspoons (sauce)
- red bulbs - 1/2 Pieces (optional)
- red bell pepper - 1 piece (large) optional)
- Cucumber - 1/2 Pieces (optional)
- tomato - 1 piece (or 1 cup of cherry tomatoes) optional)
- Feta cheese - 1/2 cup (optional)
- pity - 4-6 pieces (20 cm in diameter) optional)
1. In a medium bowl, beat the lemon juice, olive oil, crushed garlic, wine vinegar, sugar, 1 teaspoon of salt and a teaspoon of pepper. Reserve 3 tablespoons marinade in a small bowl. Add yogurt and 1 teaspoon of salt to the remaining marinade. Put chicken in a marinade, cover with a plastic wrap and put in the refrigerator for 15 minutes. 2. Preheat the grill. Lubricate the grill with oil. You can also use a gas grill. Make the Dzadziki sauce. Grate the cucumber, put in a bowl and add salt. Set aside for 15 minutes, then drain and remove the liquid. Put the cucumber on a clean kitchen towel and squeeze. Combine the octrus with yoghurt, lemon juice, wine vinegar, chopped dill, garlic and black pepper. Finely chop the red onion, bell pepper and cucumber. Cut the tomatoes, crumble Feta cheese. If you use cherry tomatoes, cut them in half. Add 2 tablespoons of the reserved marinade to the bowl, along with the chopped onion. Give a little stand. Add all vegetables and Feta cheese to a bowl with onions. 3. Remove the chicken from the marinade and fry it until it is well browned, 4-5 minutes. Then turn over the forceps and continue frying on the other side for 4-5 minutes. Put the chicken in a bowl. Fry the pita on the grill until it warms up and lightly browns, about 20 seconds on each side. Do not fry the pita for too long, otherwise it will become brittle. Ready pitu wrap in a kitchen towel or a large sheet of foil. Chop the chicken strips 6 mm thick and mix with the remaining 1 tablespoon of the reserved marinade. Put the chicken with vegetables on a large dish and serve with a warm pita.
Servings: 4-7