Greek Chicken Souvlaki Pita with Tzatziki
Servings
4 pita sandwiches
Ingredients
For the Chicken and Onion Skewers
1 1/2 pounds boneless skinless chicken thighs, trimmed and cut into 1 1/4 to 1 1/2 inch pieces
1 teaspoon kosher salt
1/2 teaspoon black pepper
1/3 cup extra virgin olive oil
2 tablespoons minced fresh parsley
1 teaspoon finely grated lemon zest
1/4 cup fresh lemon juice, from about 2 lemons
1 teaspoon honey
1 teaspoon dried oregano
1 to 2 red onions, peeled, halved lengthwise, then cut into large chunks
4 pita breads
For the Tzatziki
3/4 cup plain Greek yogurt
1/2 cucumber, peeled, halved lengthwise, seeded, and finely diced
1 tablespoon fresh lemon juice
1 small garlic clove, minced to a paste
1 tablespoon minced fresh dill
1 tablespoon minced fresh parsley
1/4 teaspoon kosher salt, plus more to taste
1 teaspoon extra virgin olive oil
For Assembly
1 large ripe tomato, cut into wedges or thick slices
Extra tzatziki, for drizzling
Fresh dill or parsley, for garnish
Pinch of dried oregano
Lemon wedges
Optional: hot, crisp fries for stuffing inside the pita
Instructions
1. Dry-Brine the Chicken
Place the chicken pieces in a bowl. Season with kosher salt and black pepper. Toss well so the seasoning is evenly distributed.
Refrigerate for 30 to 45 minutes.
This step seasons the chicken throughout and helps it stay juicy on the grill.
2. Make the Tzatziki
In a small bowl, combine the lemon juice and garlic. Let stand for 10 minutes to soften the raw edge of the garlic.
Stir in the Greek yogurt, cucumber, dill, parsley, salt, and olive oil.
Taste and adjust with more salt or lemon juice if needed.
Cover and refrigerate until ready to serve.
Tzatziki note:
For the cleanest texture, the cucumber should be very finely diced. If it releases a lot of water, lightly pat it dry before adding it to the yogurt.
3. Make the Lemon-Herb Oil
In a medium bowl, whisk together the olive oil, parsley, lemon zest, lemon juice, honey, and dried oregano.
Transfer 1/4 cup of this mixture to a large clean bowl and reserve it for tossing the chicken after grilling.
Do not let the reserved mixture touch raw chicken.
4. Coat the Chicken
Add the dry-brined chicken pieces to the remaining lemon-herb oil mixture.
Toss until the chicken is evenly coated.
This is a quick coating, not a long marinade. Because the mixture contains lemon juice, avoid letting the chicken sit in it for hours.
5. Skewer the Chicken and Onions
Thread several pieces of red onion onto a metal skewer, then add chicken pieces, then finish with more onion.
Repeat with the remaining chicken and onions.
Do not pack the chicken too tightly. Leave a little space between pieces so the chicken browns instead of steaming.
6. Grill the Skewers
Preheat the grill to medium-high or high heat.
Grill the skewers, turning occasionally, until the chicken is well browned on all sides and registers 160 to 165°F in the thickest pieces.
This should take about 10 to 15 minutes, depending on grill heat and the size of the chicken pieces.
7. Toss and Rest
Push the grilled chicken and onions off the skewers into the bowl with the reserved lemon-herb oil.
Toss well, breaking up the onion pieces slightly.
Cover loosely with foil and let sit for 5 minutes.
This step gives the chicken a glossy finish, keeps it juicy, and adds one final layer of lemon-herb flavor.
8. Warm the Pita
Warm the pita in a dry skillet, on the grill, or wrapped in foil in a low oven.
The pita should be warm, soft, and flexible. A little light char is ideal.
9. Assemble the Pitas
Lay each pita on parchment or foil.
Spread with tzatziki.
Add the grilled chicken and onions.
Add tomato.
Add fries if using.
Drizzle with a little more tzatziki.
Finish with fresh dill or parsley, a pinch of dried oregano, and a small squeeze of lemon.
Fold or roll the pita and serve immediately.