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- Grilled Chicken Souvlaki with Pita and Tzatziki
Grilled Chicken Souvlaki with Pita and Tzatziki
Ingredients
Step by step process
Chicken Souvlaki
- 1
Pat the chicken breasts dry, cut them into larger cubes, and place them in a large bowl. Add the olive oil, lemon juice, crushed garlic, oregano, salt, and pepper, mix everything thoroughly, and leave to marinate for at least 20 minutes.
TIP:A marinade works best when it contains fat, an acidic ingredient, and spices. Pat the meat dry first, rub the mixture in on all sides, and let it rest for at least 20 to 30 minutes, or longer for larger cuts. With delicate meats, do not overdo the marinating time.
- 2
Thread the marinated chicken onto skewers and cook on a hot grill pan for about 10 to 12 minutes. Turn the skewers several times while cooking so they brown on all sides and the meat stays juicy.
TIP:Pat the meat dry before searing and quickly brown it in a very hot pan just long enough to develop color. If you then simmer it in a sauce, remove it for a while and return it only near the end so it stays juicy.
Tzatziki
- 3
Coarsely grate the cucumber, salt it lightly, leave it for a few minutes to release its water, then squeeze it thoroughly so the sauce stays thick.
TIP:Lightly salt the grated cucumber and let it sit for a few minutes to release its water. Then squeeze it well with your hands, through a sieve, or using a clean kitchen towel. This will keep your dip or salad thick and prevent it from becoming watery.
- 4
In a bowl, mix the Greek yogurt with the cucumber, crushed garlic, olive oil, lemon juice, and dill. Finally, season the tzatziki with salt and let it chill briefly.
Pita
- 5
Warm the pitas briefly in a dry pan or in the oven so they soften, puff up slightly, and stay tender and warm when served.
Serving
- 6
Serve the hot chicken skewers with warm pita and well-chilled tzatziki. You can slide the meat off the skewers straight into the pita and serve immediately after cooking.
More tips:
If you have time, let the meat marinate for 1 to 2 hours for a deeper flavor and juicier skewers.
Squeeze the cucumber for the tzatziki really well so the sauce does not become watery and stays thick even after resting.
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Topic: Greek Cuisine
