½ cup(firmly packed) oregano2garlic cloves, coarsely choppedTo serve:finely grated rind and juice of 2 lemons, plus wedges60 ml (¼ cup)olive oil1 tsp eachdried mint and dried Greek oregano (see note)8chicken thigh filletsTo serve:warm pita breadTo serve:baby cos, mint and chopped telegraph cucumber saladTzatziki100 gmplain yoghurt2 tbspextra-virgin olive oilJuice of1 lemon¼ cupcoarsely chopped mint1garlic clove, minced1 tspdried mint 1telegraph cucumber, coarsely grated
Pound fresh oregano, garlic, lemon rind and 1 tsp sea salt in a mortar and pestle to a coarse paste, stir in lemon juice, oil and dried herbs, add pepper to taste and transfer to a non-reactive container. Add chicken, turn to coat, cover and refrigerate to marinate (2 hours).
Meanwhile, for tzatziki, combine all ingredients except cucumber in a bowl, season to taste and stir to combine. Squeeze cucumber to remove excess liquid then add to yoghurt mixture, season to taste and refrigerate for flavours to develop (1 hour).
Heat a barbecue (or char-grill pan) to medium-high heat. Drain chicken from marinade and char-grill, turning occasionally, until cooked through (8-10 minutes). Season to taste and thickly slice.
Top warm pita bread with chicken, tzatziki and salad and serve with lemon wedges.
Note Dried Greek oregano, also known as rigani,
is available from Greek delicatessens. If it's unavailable,
substitute dried oregano.