with Chargrilled Veggies, Feta, & Tzatziki

This recipe incorporates many of those ingredients that are so iconic to Greek cuisine. One taste of this pita and it’s straight back to the land of the ancient myths and gods. The amazing combination of both fresh and dried herbs, the punch of a garlicy, zingy tzatziki, the smokiness of the chargrilled mixed veggies and the saltiness of the feta – all come together to deliver a really fresh, winning dish.


While breaking slightly from tradition, marinating and then cooking the chicken in Greek yogurt that’s been packed with dried herbs and lemon zest keeps the chicken incredibly tender and gives you this brilliant creamy sauce at the end.

A top little twist on the age-old chicken kebab. 

Serves 6


  • 4 free-range CHICKEN BREASTS

  • {cut into 2cm chunks}

  • 1 tsp DRIED THYME

  • 1 tsp DRIED MINT


  • zest 1 LEMON

  • SALT




  • 400ml GREEK YOGURT

  • 2 large RED PEPPERS {cut into quarters}

  • 4 medium COURGETTES {cut into 1cm strips}

  • 1 jar ARTICOKE HEARTS {pre-grilled; roughly chopped}



  • ½ large CUCUMBER {seeds removed & coarsely grated}

  • 2 cloves GARLIC {finely grated}

  • handful FRESH MINT {half finely sliced, half whole for serving}

  • ½ tsp DRIED MINT

  • juice 1 LEMON


  • 6 large PITA BREADS     




In a large mixing bowl place all of the chicken, the dried herbs and lemon zest, a good pinch of salt and pepper, a splash of olive oil and 200ml plain Greek yogurt. Work all these flavours together with your hands. Place in fridge for 30 minutes.


Over a bed of pre-heated coals or in a hot dry griddle pan place your peppers and courgettes. Turn them every so often so that they cook evenly. The courgettes should take about 7 - 10 minutes to cook through with a nice golden colour to them, while the peppers will take about 15 minutes. The peppers want to blacken slightly and soften. Check both by taste, and remove when appropriate. Place in separate serving bowl when cooked. Add the pre-grilled artichoke hearts to the serving bowl. Drizzle with some olive oil, season to taste, add 1 tsp dried oregano and the juice of half a lemon.


For the tzatziki; place 200ml plain Greek yogurt into a serving bowl, then add the cucumber, garlic, ½ tsp dried mint, finely sliced fresh mint, drizzle of olive oil, juice of half lemon, a tiny pinch of salt and a good crack of black pepper. Mix all together and set aside.


In a frying pan, over a medium heat, place the chicken pieces and the herby yogurt marinade. You don’t want anything more than a gentle simmer. The chicken will start to poach in the yogurt. After 10-12 minutes the chicken should be cooked through; cut one piece in half to check.


Time to assemble. Lightly toast the pitas in the griddle pan. Either cut in half and stuff them with layers of the chicken, the chargrilled mixed veggies, lashings of tzatziki, topped with some fresh mint, a drizzle more olive oil and a squeeze of lemon; or whack all these lovely things on top of the toasted pita and roll up like a cigar. A tasty morsel any way you serve it.