Ingredients

• 4 pitas
• Extra yogurt for garnish

For chicken marinade:

• 1/2 cup yogurt

• 2 tbsp honey

• 2 tsp fresh lemon juice + 2 tsp lemon zest

• 2 tsp hot sauce

• 1 to 2 garlic cloves, minced

• 1 tsp dried oregano

• 1/2 tsp ground cumin

• 1/4 tsp freshly ground pepper

• Pinch salt

• 4 boneless, skinless chicken breasts

For cucumber relish:

• 1 English cucumber, halved lengthwise and thinly sliced (about 4 cups)

• Pinch salt

• 1 cup seeded, finely diced tomato

• 1/2 cup finely diced red onion

• 6 tbsp coarsely chopped and pitted black 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 fresh lemon juice

Directions
1 To prepare chicken marinade, whisk all ingredients except chicken breasts together in a bowl. Combine marinade with chicken breasts in a large zip-lock bag, seal and gently shake to evenly distribute marinade over chicken. Place in refrigerator and chill for 2 to 4 hours.

2 Meanwhile, prepare the cucumber relish. Lay cucumber slices in a sieve placed over a bowl and sprinkle with pinch of salt. Leave for about 30 to 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 juice in a medium bowl. Stir in drained cucumbers, then cover the bowl and refrigerate for 1 to 2 hours.

4 Grease grill and preheat to medium-high. Remove chicken from zip-lock bag and discard marinade. Grill chicken breasts until cooked through, about 15 to 18 minutes. Remove chicken from grill, let rest for a few minutes and slice thinly on the diagonal. Lay chicken slices on top of each pita round and divide relish evenly among them. Garnish with a little extra yogurt and serve.

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