Name: Athenian Restaurants Grilled Chicken Souvlaki Recipe
Cook time: 1 h
Total time: 1 h
Yield: 4 servings
Cuisine: Greek
Ingredients: 1 lb boneless skinless chicken thighs; 3 tbsp extra-virgin olive oil; 2 tbsp fresh lemon juice; 1 tsp dried oregano; 3 count garlic cloves, minced; 1 tsp kosher salt; 1 tsp freshly ground black pepper; 2 tbsp plain yogurt (optional, for extra tenderness); 6 count wooden or metal skewers (6-8 wooden soaked if using wood); 1 cup Greek yogurt (full-fat preferred); 0.5 cup cucumber, peeled, seeded and grated; 1 count garlic clove, minced; 1 tbsp fresh dill, chopped (or 1 tsp dried); 1 tsp fresh lemon juice; 1 tsp extra-virgin olive oil; 0.5 tsp kosher salt; 0.25 tsp freshly ground black pepper; 4 count pita bread, warmed; 0.25 cup red onion, thinly sliced; 1 cup cherry tomatoes, halved; 2 count lemon wedges; 2 tbsp fresh parsley or extra dill for garnish

Method

Marinated Chicken Skewers

Prep chicken

Trim excess fat from the chicken thighs and cut into 1 to 1-1/4 inch cubes so they thread evenly on skewers.

If using wooden skewers, soak them in cold water for at least 30 minutes to prevent burning.

In a medium bowl combine 3 tbsp olive oil, 2 tbsp lemon juice, 1 tsp dried oregano, 3 minced garlic cloves, 1 tsp kosher salt, 1 tsp black pepper and 2 tbsp plain yogurt (optional). Whisk until smooth.

Add the chicken pieces to the marinade and toss to coat thoroughly. Cover and refrigerate for at least 30 minutes and up to 4 hours. (If marinating longer than 2 hours, omit the yogurt or reduce to 1 tbsp to avoid overly soft texture.)

Preheat grill (or grill pan) to medium-high heat (about 400–450°F / 200–230°C). Thread marinated chicken onto skewers, leaving a little space between pieces for even cooking.

Brush the grill grates with a bit of oil. Grill skewers 4–5 minutes per side, turning once, until internal temperature reaches 165°F (74°C) and outside is nicely charred. Total cook time ~8–12 minutes depending on cube size and heat.

Transfer cooked skewers to a plate and let rest 5 minutes before serving to allow juices to redistribute.

Tzatziki

Prepare cucumber: grate the peeled and seeded cucumber on the large holes of a box grater. Place grated cucumber in a clean kitchen towel or several layers of paper towel and squeeze firmly to remove as much liquid as possible (important to avoid watery tzatziki). Measure about 1/2 cup packed.

In a medium bowl combine 1 cup Greek yogurt, the squeezed grated cucumber, 1 minced garlic clove, 1 tbsp chopped dill, 1 tsp lemon juice, 1 tsp olive oil, 1/2 tsp kosher salt and 1/4 tsp black pepper. Stir until smooth and taste; adjust salt, lemon or dill to preference.

Cover and refrigerate the tzatziki for at least 15–30 minutes to let the flavors meld. Stir again before serving. If too thick, thin with a teaspoon or two of cold water or a little more lemon juice.

To Serve

Warm 4 pita breads briefly on the grill for 20–30 seconds per side or wrap in foil and heat in a 350°F (175°C) oven for 5–7 minutes.

Arrange warmed pitas, grilled chicken skewers, sliced red onion, halved cherry tomatoes and lemon wedges on a platter. Remove chicken from skewers and either place directly into pitas or slice and distribute among pitas.

Top each pita with 2–3 tbsp tzatziki, a sprinkle of parsley or dill and a squeeze of lemon. Serve immediately.