Grilled Chicken Souvlaki with Tzatziki

• Marinade
• ¼ cup olive oil
  Swaps for olive oil

  Instead of olive oil

  • Avocado oil or another neutral oil: The same amount. No olive flavor; avocado oil handles higher heat.
  • Butter: The same amount. Richer and nutty when browned.
  • A neutral oil + more seasoning: The same amount. Dressings lose the fruity, peppery note; a little extra lemon, garlic or mustard makes up for it.

  More for olive oil

• 3 tbsp lemon juice
  Swaps for lemon juice

  Instead of lemon juice

  • Lime juice: The same amount. A different, more floral aroma; works almost everywhere.
  • Bottled lemon juice: The same amount. More sour and flatter; fine in cooking and baking, less bright in dressings and drinks.
  • White wine vinegar or white vinegar: Half as much. Sharper, with no citrus aroma.

  More for lemon juice

• 1 tsp lemon zest
  Swaps for lemon zest

  Instead of citrus zest

  • Another citrus zest: The same amount. A different citrus aroma; any of them brightens a dish.
  • Dried citrus peel: 1 tsp dried for each 1 tbsp fresh zest. Milder and a little bitter.
  • Lemon or orange extract: About ¼ tsp extract for each 1 tsp zest, to taste. Strong citrus flavor, no texture.

  More for citrus zest

• 3 cloves garlic, minced
  Swaps for garlic

  Instead of garlic

  • Garlic powder: ⅛ tsp for each clove. Mellower and sweeter, with no bite.
  • Jarred minced garlic: ½ tsp for each clove. Milder and slightly sour from the preserving liquid.

  More for garlic

• 2 tsp dried oregano
  Swaps for dried oregano

  Instead of oregano

  • Fresh oregano: 1 tbsp chopped fresh for each 1 tsp dried (three times as much). Brighter and more peppery; use a little less than you think.
  • Dried marjoram, Italian seasoning or dried basil: The same amount. Marjoram is milder, basil sweeter; Italian seasoning already has oregano in it.

  More for oregano

• 1 tsp kosher salt
  Swaps for kosher salt

  Instead of salt

  • Table salt or fine sea salt: About half as much as Diamond Crystal kosher, about ¾ as much as Morton kosher. The same saltiness when measured this way.
  • Salt by weight: 1 tsp is about 6 grams of table salt, 5 grams of Morton kosher, 3 grams of Diamond Crystal kosher. The most reliable way to swap, especially in baking and brines.

  More for salt

• ½ tsp black pepper
• ½ tsp paprika
  Swaps for paprika

  Instead of paprika

  • Smoked paprika: The same amount. Adds a smoky flavor; lovely in most savory dishes.
  • Chili powder: The same amount. Adds cumin, garlic and a little heat.

  More for paprika

• 2 lb boneless skinless chicken breasts or thighs, cut into 1 1/4-inch cubes
• Tzatziki
• 1 cup plain greek yogurt, whole-milk
  Swaps for plain greek yogurt

  Instead of yogurt and Greek yogurt

  • Regular yogurt, strained: About 1⅓ cups regular yogurt for each cup of Greek. Close to Greek yogurt once strained; unstrained, dips and sauces come out runny.
  • Sour cream: The same amount. Richer and less tangy.
  • Plant-based yogurt: The same amount, plain and unsweetened. Coconut yogurt is rich but tastes of coconut; soy yogurt is closest in protein.

  More for yogurt and Greek yogurt

  Cooking for an allergy? Check every label.

• ½ English cucumber, coarsely grated
• 1 clove garlic, grated
  Swaps for garlic

  Instead of garlic

  • Garlic powder: ⅛ tsp for each clove. Mellower and sweeter, with no bite.
  • Jarred minced garlic: ½ tsp for each clove. Milder and slightly sour from the preserving liquid.

  More for garlic

• 1 tbsp lemon juice
  Swaps for lemon juice

  Instead of lemon juice

  • Lime juice: The same amount. A different, more floral aroma; works almost everywhere.
  • Bottled lemon juice: The same amount. More sour and flatter; fine in cooking and baking, less bright in dressings and drinks.
  • White wine vinegar or white vinegar: Half as much. Sharper, with no citrus aroma.

  More for lemon juice

• 1 tbsp fresh dill, chopped
  Swaps for fresh dill

  Instead of dill

  • Dried dill: 1 tsp dried for each 1 tbsp chopped fresh (a third as much). Dried dill (dill weed) is fair: grassier and weaker, better in dips and dressings that sit for a while.
  • Fennel fronds: The same amount. A light anise note; similar look.
  • Fresh tarragon: Half as much. Stronger anise flavor.

  More for dill

• 1 tbsp olive oil
  Swaps for olive oil

  Instead of olive oil

  • Avocado oil or another neutral oil: The same amount. No olive flavor; avocado oil handles higher heat.
  • Butter: The same amount. Richer and nutty when browned.
  • A neutral oil + more seasoning: The same amount. Dressings lose the fruity, peppery note; a little extra lemon, garlic or mustard makes up for it.

  More for olive oil

• ¼ tsp kosher salt
  Swaps for kosher salt

  Instead of salt

  • Table salt or fine sea salt: About half as much as Diamond Crystal kosher, about ¾ as much as Morton kosher. The same saltiness when measured this way.
  • Salt by weight: 1 tsp is about 6 grams of table salt, 5 grams of Morton kosher, 3 grams of Diamond Crystal kosher. The most reliable way to swap, especially in baking and brines.

  More for salt

• To serve
• 4 pita breads
• tomatoes, sliced
• red onion, thinly sliced
  Swaps for red onion

  Instead of onion

  • Another onion: The same amount. Yellow is the all-rounder; white is sharper and crisper; red is milder raw and adds color; sweet onions are mildest.
  • Shallots: The same amount, chopped. Milder and sweeter, with a hint of garlic.
  • Leeks: About 1½ times as much, white and light green parts. Milder and softer when cooked.

  All 4 swaps for onion

Missing something? Tap Swaps next to an ingredient, or see all substitutions.

Cook to 165°F inside (check with a thermometer).