Leah Itsines shares a family favourite of Greek chicken yiros with tzatziki

Leah Itsines is a home cook, author, and has a wellness brand called BARE.

She is the younger sister of Kayla Itsines.

On Friday, she visited The Morning Show to make a family favourite of Greek chicken yiros with tzatziki.

Know the news with the 7NEWS app: Download today

Viewers can see more of Leah on her website.

Recipe below:

Chicken Yiros

Prep time: 20 minutes

Cook time: 15 minutes

Serves: 2

Dietary: NF

Note: For extra flavour, once your pita is oiled, sprinkle some seasoning on it. This can be any pre-mix seasoning, or just a simple garlic salt.

Ingredients

500g chicken tenderloins, sliced into strips

1 teaspoon dried oregano

1 teaspoon paprika

1 garlic clove, crushed

Squeeze of lemon

Salt and pepper, to taste

½ teaspoon oil

Olive oil, for cooking

2 small pita bread

1⁄4 cup tzatziki (see recipe below)

1⁄2 small tomato, sliced thinly

1⁄4 small red onion, sliced thinly

1⁄2 cup shredded iceberg lettuce

Instructions:

1. In a small bowl, combine chicken, oregano, paprika, garlic, lemon, salt, pepper and ½ teaspoon of oil.
2. Heat a large non-stick frying pan over a medium– high heat. Add chicken and cook
3. until lightly golden and cooked through.
4. Spray pita with olive oil. Heat another non-stick pan over a medium–high heat and add
5. pita. Cook for 1–2 minutes on each side or until a light golden colour all over.
6. Begin to build your yiros! Place the pita on a sheet of foil or greaseproof paper and spoon on tzatziki. Add chicken, tomato, onion and lettuce and roll up, enclosing the filling.

Tzatziki

Makes at least 3 cups

Ingredients: 1kg Natural Greek yoghurt 2 Lebanese cucumbers 1/2 Tsp olive oil 2-3 garlic cloves Salt & pepper (to taste!) Directions:

• Firstly, you’ll need a bowl, a sieve and a choux cloth.
• Place the sieve on top of the bowl and line it with a choux cloth. Spoon the Greek yoghurt into the sieve and let it sit overnight (or for 1-2 hours) in the fridge to draw out any excess water. This helps the consistency become creamy!
• Grate the cucumber into another choux cloth and squeeze out any excess water.
• Add the strained yoghurt into a large mixing bowl with the cucumber, olive oil, crushed garlic, salt and pepper. Mix well.
• Taste and season accordingly (might need more salt, depending on your liking!