Souvlaki de poulet à la grecque

While potatoes roast, zest, then juice half the lemon. cut remaining lemon into wedges. Roughly chop parsley. Cut tomato into 1/4-inch pieces. Cut 1 cucumber in half, lengthwise, then into 1/4-inch thick half moons. Coarsely grate remaining cucumber, directly into a medium bowl. Sprinkle over salt and set aside. Peel, then mince or grate garlic.

Pat chicken dry with paper towels, then sprinkle over lemon-pepper seasoning. Season with salt. Heat a large non-stick pan over medium-high. When hot, add 1/2 tbsp oil (dbl for 4ppl), then chicken. Sear, until golden, 2-3 min per side. Remove pan from heat. Transfer chicken to another baking sheet. Bake in the middle of the oven, until cooked through, 12-14 min.

While chicken bakes, whisk vinegar, 1/4 tsp sugar and 1 1/2 tbsp oil (dbl both for 4ppl) in a large bowl. Season with salt and pepper. Add chopped cucumber, tomato and half the parsley. Toss together. Drain grated cucumber, then firmly squeeze out excess water. Return to the bowl, then stir in yogurt, lemon juice, remaining parsley, 1/4 tsp sugar (dbl for 4ppl) and 1/4 tsp garlic (TIP: Refer to Garlic Guide). Season with salt and pepper.

When chicken is done, transfer chicken to a clean cutting board. Arrange pitas and brush 1 tbsp oil (dbl for 4 ppl) across all sides on the same baking sheet. Season with salt and pepper. Toast in the middle of the oven, until crisp, 4-5 min. (TIP: Keep your eye on them so they don't burn!)