1-2 lbs of chicken, skin on and boneless (or lamb)
¼ cup fresh lemon juice
3 T olive oil
½ t salt
½ t freshly ground pepper
½ T dried oregano leaves (or 1 T fresh oregano)
2 t minced garlic
½ T onion powder (or ¼ C grated onion)
White onion sliced into rings
Olive oil
Pita or nan – white or wheat
Directions
Mix ingredients #2-8 and pour over chicken (I like to marinate in a zippered bag). Marinate in the refrigerator for at least 2 hours or overnight.
Preheat the grill. Flatten chicken while in zippered bag using the flat side of a meat tenderizer. This helps to create uniform cooking and the chicken will cook faster. Grill chicken (skin on) until it reaches at least 170 degrees – turning periodically to cook evenly. Remove from grill; remove skin; slice into strips.
Pour 1-2 T of olive oil in a medium hot sauté pan. Place onion rings in and stir frequently to brown and soften. Halfway through, I get impatient and pour some water in the pan to speed along the process.
Warm pita/nan in the oven or on the grill.
To serve, place pita/nan on plate and then top with sliced grilled chicken. Place sautéed onion rings on top. Serve with a dollop of tzatziki.
English