Chicken Pita Sandwiches

Chicken and marinade
~1.5lbs chicken tenders
1 cup Greek yoghurt
Juice of 1 lemon
2 tbsp olive oil
2 tbsp red wine vinegar
3 garlic cloves, chopped
1 tbsp dried oregano
1 tsp cumin
1 tsp coriander
1 tsp paprika
1/4 tsp cayenne pepper
1 tsp salt
1/2 tsp black pepper

To serve
Pita bread
Tzatziki sauce
1 small red onion, sliced or diced
1 large tomato, sliced or diced (or sub for some cherry/grape tomatoes)
1 green bell pepper, sliced or diced
Half a cucumber, peeled, de-seeded and diced
Some pitted Kalamata olives

Mix the marinade in a large bowl. Add the chicken and cover. Leave for at least 30 minutes, overnight is better.

Fry the chicken in a little olive oil. Try not to bring too much of the marinade along for the ride. Set aside and keep warm.

Warm the pita bread (easy technique: wrap in damp kitchen paper and microwave). Place the pita into a square of aluminum foil, spread generously with tzatziki and then add chicken and veggies. Fold up and secure with the foil. It's ready to eat...