In a medium bowl whisk the yogurt, mint, oil, lemon juice, salt and pepper. Add the tomato and cucumber and stir to combine.
In a large bowl whisk the marinade ingredients. Add the chicken to the bowl and toss to coat evenly. Marinate at room temperature for 30 minutes.
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Prepare the grill for direct cooking over medium heat (180°C to 230°C).
Lightly brush the onion slices on both sides with oil. Remove the chicken from the bowl, letting the herbs cling to the chicken. Discard the marinade. Grill the chicken and onion slices over direct medium heat, with the lid closed, until the meat is firm to the touch and the juices run clear, and the onion is tender, 6 to 8 minutes, turning once. Remove from the grill.
Lightly brush the onion slices on both sides with oil. Remove the chicken from the bowl, letting the herbs cling to the chicken. Discard the marinade. Grill the chicken and onion slices over medium heat, with the lid closed, until the meat is firm to the touch and the juices run clear, and the onion is tender, 6 to 8 minutes, turning once. Remove from the grill.
Warm the flatbreads over direct medium heat until lightly charred, about 2 minutes, turning once or twice.
Warm the flatbreads over medium heat until lightly charred, about 2 minutes, turning once or twice.
Divide the chicken and onions over the flatbreads and add a generous spoonful of the tzatziki to each. Serve warm with the remaining tzatziki on the side.
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