Serves six

Ingredients

• 3/4 tbsp ground cumin
• 3/4 tbsp turmeric powder
• 3/4 tbsp ground coriander
• 3/4 tbsp garlic powder
• 3/4 tbsp paprika
• 1/2 tsp ground cloves
• 1/2 tsp cayenne pepper
• salt
• 8 boneless, skinless chicken thighs
• large onion, thinly sliced
• juice of 3 large lemons
• 5/6 cup extra virgin olive oil
• six pita pockets
• 2 cups plain Greek yoghurt
• 2 cloves garlic, finely chopped
• 1 cup seedless cucumber, grated
• 1 cup seedless cucumber, thinly sliced
• 1 cup fresh dill, minced
• 1 cup cherry or grape tomatoes, diced
• 1 cup rocket
• 1 cup seeded Kalamata olives, chopped

Method

1. In a small bowl, mix cumin, turmeric, coriander, garlic powder, paprika and cloves. Set aside.
2. Pat chicken thighs dry and season with salt on both sides. Thinly slice into small, bite-sized pieces.
3. In a large bowl, toss chicken in spice mix to coat.
4. Toss in onions, a third of the lemon juice and 1/2 cup of olive oil.
5. Cover bowl and refrigerate for at least 3 hours or overnight.
6. Mix Greek yoghurt, half of the remaining lemon juice, garlic, grated cucumber and dill in a bowl to make tzatziki. Refrigerate until needed.
7. Preheat oven to 200°C. On a large baking tray with non-stick baking paper, roast chicken and onions in one layer for 30 minutes.
8. In the meantime, whisk remaining lemon juice, remaining oil, and salt and pepper to taste in a medium-sized bowl. Gently mix in tomatoes, rocket, cucumber and olives. Set aside.
9. Open pita pockets and spread tzatziki inside. Fill with chicken and salad.