Prep the cucumber. In a food processor, grate the cucumbers you can also do this by hand if you do not have a food processor. Toss with 1/2 tsp sea salt. Transfer to a fine mesh strainer over a deep bowl to drain. Spoon the grated cucumber into a cheese cloth or a thick cleam towel and squeeze dry. Set aside briefly.
Combine and chill. Add the cucumber and garlic paste to a large bowl. Stir in the yogurt, dill (optional) and white pepper. Combine thoroughly, sweeping the sides and the bottom of the bowl so the garlic paste gets evenly incorporated. Cover tightly and refrigerate for at least 2 hours so that the flavors can meld together.
Chop the chicken up into bite size pieces.
Mix the Tandoori Chicken and Tzatziki together. Toast your pita for about two minutes, open to create a pocket for the stuffing. You can also grill the pita to create those beautiful grill marks if you desire.
Place the chicken/tzatziki mixture in the toasted pita. Top with sliced onions, lettuce sliced cucumber, tomatoes, a spritz of lime juice and a dash of Sumac Enjoy!
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