Chicken Souvlaki Pitas

Add yogurt and sour cream to a fine mesh sieve and place over bowl and leave to drain in the refrigerator for four or more hours.

Grate the cucumber and add to another sieve and leave to drain for an hour or so. Press down to remove more water from the cucumber. If the grated strands of cucumber are long use a sharp knife to mince smaller.

Mix drained yogurt and cucumbers with garlic, fresh lemon juice, lemon zest and dill. Combine and refrigerate for flavours to develop. Taste and adjust seasoning - you can add more lemon juice or zest if you wish. Refrigerate until ready to use.

Cut chicken thighs into 1 inch (2.5 cm) cubes. Add to a plastic bag along with olive oil, red wine vinegar, garlic, pepper, salt and oregano. Seal bag and use your hands to work marinade through chicken. Place in refrigerator to marinate 1 hour or preferably overnight.

Thread chicken pieces onto four skewers. If you don’t have metal skewers, soak bamboo skewers in water 20 minutes so they don’t burn on the grill.

Heat grill to medium-high heat. Grill skewers for 20 minutes or until chicken reaches internal temperature of 165°F (74°C). Turn so the chicken browns evenly and doesn’t burn.

Shred romaine and add with cucumber to salad bowl. Meanwhile, cut cherry tomatoes in half. Refrigerate until ready to serve.

Warm pitas on the grill or in the oven five minutes before serving.

To serve, spread inside of pocket pita with Tzatziki sauce, followed by salad and warm grilled chicken pieces. Serve remaining Tzatziki on the side.