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Grilled Chicken Souvlaki with Tzatziki

Ingredients · Serves 4 · Prep 30 min · Total 1 hr 42 min

  • Marinade
  • ¼ cup olive oil
  • 3 tbsp lemon juice
  • 1 tsp lemon zest
  • 3 cloves garlic, minced
  • 2 tsp dried oregano
  • 1 tsp kosher salt
  • ½ tsp black pepper
  • ½ tsp paprika
  • 2 lb boneless skinless chicken breasts or thighs, cut into 1 1/4-inch cubes
  • Tzatziki
  • 1 cup plain greek yogurt, whole-milk
  • ½ English cucumber, coarsely grated
  • 1 clove garlic, grated
  • 1 tbsp lemon juice
  • 1 tbsp fresh dill, chopped
  • 1 tbsp olive oil
  • ¼ tsp kosher salt
  • To serve
  • 4 pita breads
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Grilled Chicken Souvlaki with Tzatziki

Ingredients, continued

  • To serve (continued)
  • tomatoes, sliced
  • red onion, thinly sliced
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Grilled Chicken Souvlaki with Tzatziki

Steps

  1. Whisk all the marinade ingredients except the chicken in a large bowl.
  2. Add the chicken, toss to coat, cover and refrigerate at least 1 hour and no more than 4 hours (the lemon softens the meat if left too long).
  3. For the tzatziki, put the grated cucumber in a clean kitchen towel and squeeze hard over the sink to remove as much water as you can.
  4. Stir the cucumber, yogurt, garlic, lemon juice, dill, olive oil and salt together. Refrigerate until serving.
  5. Thread the chicken onto skewers, leaving a little space between pieces so they cook evenly. Throw away the leftover marinade and wash your hands.
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Grilled Chicken Souvlaki with Tzatziki

Steps, continued

  1. Heat the grill to medium-high, about 425 to 450°F, and oil the grates with a paper towel held in tongs.
  2. Grill the skewers with the lid closed, turning a quarter turn every 3 minutes, until charred in spots and the largest piece reads 165°F (74°C).
  3. Move the skewers to a platter. Warm the pitas on the grill until soft and lightly marked.
  4. Slide the chicken off the skewers into the warm pitas and top with tzatziki, tomato and red onion.
  5. Cook to 165°F inside (check with a thermometer).