2 tbsp freshly chopped dill leaves
1 tbsp garlic infused oil
2 tsp Italian seasoning
1 tbsp lemon juice
3 tbsp olive oil
1 tsp salt
1/2 tasp freshly ground black pepper
2 1/2 pounds split chicken breast, bone and skin removed, sliced into 1-inch pieces
1 small cucumber, diced
1 (8-ounce) container lactose free yogurt
2 tsp lemon juice
Salt and freshly ground black pepper
Gluten free pitta
In large bowl whisk together all the souvlaki ingredients, except the chicken.
Add the chicken and toss to coat. Cover and let marinate for at least 30 minutes or up to overnight in the refrigerator.
Heat a large skillet over medium-high heat. Remove the chicken from the marinade and add to the pan.
Cook until the chicken is cooked through, about 10 to 12 minutes.
In a medium bowl combine all the tzatziki sauce ingredients and set aside.
Put a grilled gluten free pita onto a plate, top with some cooked chicken, lettuce, tomato and some tzatziki sauce.
Repeat with remaining ingredients and arrange on a serving platter.
Recipe adapted from: Good Food