Grilled Chicken Souvlaki with Tzatziki
- 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
- tomatoes, sliced
- red onion, thinly sliced
Grilled Chicken Souvlaki with Tzatziki
- Whisk all the marinade ingredients except the chicken in a large bowl.
- 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).
- 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.
- Stir the cucumber, yogurt, garlic, lemon juice, dill, olive oil and salt together. Refrigerate until serving.
- Thread the chicken onto skewers, leaving a little space between pieces so they cook evenly. Throw away the leftover marinade and wash your hands.
- Heat the grill to medium-high, about 425 to 450°F, and oil the grates with a paper towel held in tongs.
- 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).
- Move the skewers to a platter. Warm the pitas on the grill until soft and lightly marked.
- Slide the chicken off the skewers into the warm pitas and top with tzatziki, tomato and red onion.
Grilled Chicken Souvlaki with Tzatziki
- Cook to 165°F inside (check with a thermometer).