Chicken souvlaki pita with tzatziki

Cut two pounds of boneless skinless thighs into one and a half to two inch chunks, about six pieces per thigh.

Toss the chicken with olive oil, salt, minced garlic, oregano, black pepper and Dijon mustard.

Zest two lemons into the bowl and juice one of them in; toss to coat evenly.

Thread onto skewers that were soaked in cold water about 15 minutes; the chicken can also be marinated overnight.

Grill over high heat 12 to 15 minutes, rotating every two minutes or so, until cooked through and well charred; broiling indoors also works.

Slide the chicken off the skewer and rough chop into pieces about the size of the al pastor.

For the tzatziki combine grated squeezed cucumber, Greek yogurt, mayo, smushed garlic, salt, dill and lemon juice.

Pile the chopped chicken onto a toasty hot pita and add three large dollops of tzatziki.

Add chopped fresh tomatoes and cucumbers tossed with parsley behind the tzatziki.

Top with pepperoncinis.