Chicken Souvlaki with Pita
Greek-style lemon, garlic, and oregano chicken skewers served in warm pita with homemade tzatziki, tomato, and red onion.
Instructions
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Step 1
Use the box grater to grate the cucumber, then squeeze it firmly to remove excess liquid. In a small bowl, combine it with the yogurt, dill, 1 tbsp (15 ml) olive oil, 15 ml lemon juice, 1 ⅜ clove (4 gr) garlic, and ½ tsp (3 gr) salt; refrigerate until serving.
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Step 2
Slice the tomato and red onion, then set them aside for assembly.
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Step 3
In a mixing bowl, combine the chicken with 2 tbsp (30 ml) olive oil, 30 ml lemon juice, 2 ⅝ clove (8 gr) garlic, oregano, 1 tsp (6 gr) salt, and black pepper. Toss until evenly coated.
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Step 4
Cover the chicken and marinate it in the refrigerator.
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Step 5
Thread the marinated chicken onto the metal skewers.
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Step 6
Heat the grill pan over medium heat. Cook the skewers for 10 to 12 minutes, turning every few minutes, until browned and the center of the thickest chicken piece reaches 74°C.
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Step 7
Remove the skewers from the heat and let the chicken rest.
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Step 8
While the chicken rests, warm the pita breads in a dry skillet over medium heat, turning once, until soft and pliable.
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Step 9
Remove the chicken from the skewers. Fill each warm pita with chicken, tzatziki, sliced tomato, and red onion, then serve immediately.
Nutrition (Estimated)
Food safety
Caution: medium
Keep raw chicken separate from ready-to-eat ingredients and cook it to an internal temperature of 74°C. Refrigerate leftovers within 2 hours and consume them within 3 to 4 days.
Risk factors
- raw poultry
- cross-contamination
- undercooking