Equipment
Ingredients
Chicken and Marinade
- 600 g chicken breast, diced into 2.5cm cubes
- 60 ml olive oil
- 45 ml lemon juice
- 4 garlic, minced
- 4 g dried oregano
- 6 g kosher salt
- 2 g black pepper, freshly ground
Serving
- 4 pita bread, warmed
- 150 g tzatziki sauce, chilled
- 1 red onion, thinly sliced
- 2 tomato, diced
Nutrition (per serving)
Method
In a large mixing bowl, combine olive oil, lemon juice, garlic, dried oregano, kosher salt, and black pepper. Whisk until emulsified.
Add the diced chicken to the bowl, tossing thoroughly to coat. Cover and refrigerate for 1 hour. Wash hands and sanitize any surfaces that came into contact with the raw poultry.
Thread the marinated chicken pieces onto skewers, distributing them evenly. Leave a small gap between pieces to ensure even cooking.
Preheat a grill or grill pan over medium-high heat.
Grill the skewers for 10 to 12 minutes, turning occasionally, until nicely charred on the outside and the internal temperature reaches 74 C or 165 F.
Remove the chicken from the heat and let it rest on a cutting board or platter for 5 minutes.
Lightly toast the pita bread on the hot grill for 30 seconds per side until warm and pliable.
Serve the skewers either on the side or strip the meat directly onto the warmed pitas. Top with a generous scoop of tzatziki, sliced red onion, and diced tomato.
Chef's Notes
- For the absolute juiciest souvlaki, substitute boneless, skinless chicken thighs for breasts. The extra fat content makes them more forgiving over the intense heat of a grill.
- When threading the meat, avoid packing the cubes too tightly together. A tiny bit of space allows the heat to circulate, creating crispy edges on all sides of the chicken.
- Do not skip the resting phase. Giving the chicken 5 minutes to rest off the heat allows the protein fibers to relax and reabsorb juices that would otherwise spill out onto your plate.
- If your oregano has been in the pantry for more than a year, it has likely lost its volatile oils. Rub the dried herb between your fingers before adding it to the bowl to wake up the aroma.
Storage
Refrigerator: 3 days — Store chicken and components separately. Assembled pitas do not keep well.
Freezer: 2 months — Freeze raw marinated chicken or cooked chicken skewers only.
Reheating: Reheat chicken gently in a skillet over medium heat or in a 175 C oven to avoid drying it out.
