4 whole wheat pitas (if you have the smaller ones from Green Barn then use 6 or enjoy leftover chicken :)
extra plain yogurt for garnish
for chicken marinade:
1/2 cup plain yogurt
2 Tbsp honey
2 tsp. fresh lemon juice + 2 tsp. lemon zest
2 tsp. hot sauce (I used Tapatio)
1-2 garlic cloves, minced
1 tsp. dried oregano
1/2 tsp. ground cumin
1/4 tsp. freshly ground pepper
4 boneless, skinless chicken breasts
for cucumber relish:
1 english cucumber, halved lengthwise and thinly sliced
1 cup seeded, finely diced tomato
1/2 cup finely diced red onion
6 Tbsp. coarsely chopped and pitted black olives (The Green Barn also has a small can of diced olives)
4 Tbsp. coarsely chopped fresh parsley
2 Tbsp. coarsely chopped fresh dill
1 garlic clove, minced
4 Tbsp. extra virgin olive oil
4 tsp. lemon juice
1. For marinade, whisk all ingredients except chicken in a bowl. Combine with chicken breasts in a large zip-lock bag, seal and gently shake to evenly coat. Place in refrigerator and chill 2-4 hours.
2. For cucumber relish, Lay cucumber slices in a sieve placed over a bowl and sprinkle with a pinch of salt. Leave for about 30-40 minutes, or until cucumbers soften and their liquid begins to drain into the bowl. Stir occasionally.
3. Combine the tomato, onion, olives, parsley, dill, garlic, olive oil and lemon in a medium bowl. Stir in drained cucumbers, then cover and refrigerate 1-2 hours.
4. Grease grill and preheat to medium-high. Remove chicken from bag and discard marinade. Grill chicken breasts about 15 minutes or until cooked through, turning halfway through. Remove chicken from grill and let rest a few minutes before slicing thinly on the diagonal. Lay slices on top of each pita round and divide relish evenly among them. Garnish with a little extra yogurt and sprinkle with additional salt and pepper if desired. secure with toothpicks or kitchen string if you like.