• 1/2 medium cucumber, peeled, seeded and cut into chunks
  • 2 garlic cloves
  • 1/4 teaspoon salt
  • 1/4 cup cider vinegar
  • 1/4 cup olive or vegetable oil
  • 1 cup sour cream


  • 1/2 cup olive oil
  • 1/4 cup freshly squeezed lemon juice
  • 1 cloves garlic, minced
  • 2 tablespoons Dijon mustard
  • 2 tablespoons dried oregano
  • 1/2 tablespoon chopped fresh thyme leave or 1 teaspoon dried thyme
  • 2 tablespoons chopped fresh parsley
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 tablespoon chopped fresh rosemary or 1 teaspoon dried rosemary
  • 4 Chicken Breasts
  • 8 pita breads, warmed and halved
  • thinly sliced onion
  • Chopped tomato


  1. Defrost chicken and cut it into strips. In a large bowl, add chicken, oil, lemon juice, garlic, mustard, oregano, thyme, parsley, pepper, and Rosemary. Cover chicken and let sit in refrigerator for an hour.
  2. For sauce, combine the cucumber, garlic and salt in a blender or food processor; cover and process until cucumber is chopped. Add vinegar and oil; process until blended. Transfer to a saucepan and bring to a boil; stir in sour cream. Refrigerate until serving.
  3. Drain and discard marinade from chicken. Grill chicken, in a non stick skillet, over medium-hot heat until chicken reaches desired doneness. Place chicken in pita halves. Top with cucumber sauce, sliced onion and chopped tomato. Could also add lettuce as well. Refrigerate any remaining sauce.