Chicken Souvlaki

Ingredients

For the chicken

• 2 lb boneless, skinless chicken thighs, 900 g, cut into 1¼-inch (3 cm) pieces
• ¼ cup olive oil, 60 ml
• 3 tbsp lemon juice, about 1 lemon, plus the finely grated zest
• 4 garlic cloves, finely grated
• 2 tsp dried oregano
• 1 tsp smoked or sweet paprika
• 1 ¼ tsp fine salt
• ½ tsp black pepper

For the tzatziki

• 1 small cucumber, about 6 oz (170 g)
• 1 cup plain Greek yogurt, 245 g, full-fat
• 1 garlic clove, finely grated
• 1 tbsp olive oil
• 1 tbsp lemon juice
• 1 tbsp fresh dill or mint, chopped
• ¼ tsp fine salt

To serve

• 4 pita breads, warmed
• 2 tomatoes, sliced
• ½ red onion, thinly sliced

Instructions

Marinate the chicken

1. In a large bowl, whisk together the olive oil, lemon juice and zest, garlic, oregano, paprika, salt and pepper. Add the chicken and toss to coat.
2. Cover and refrigerate for at least 1 hour and up to 8 hours. If using wooden skewers, soak them in water for 30 minutes.

Make the tzatziki

3. Coarsely grate the cucumber, then squeeze it firmly in a clean towel to remove as much liquid as possible.
4. Stir the cucumber into the yogurt with the garlic, olive oil, lemon juice, dill and salt. Refrigerate until needed.

Cook the souvlaki

5. Heat a grill or grill pan to medium-high, or heat the broiler with a rack about 4 inches (10 cm) from the heat.
6. Thread the chicken onto 8 skewers, leaving a little space between pieces so they cook evenly.
7. Cook for 10 to 12 minutes, turning every 2 to 3 minutes, until lightly charred and cooked through (165°F / 74°C (165°F)).
8. Rest the skewers for 5 minutes, then serve with warm pita, tzatziki, tomatoes and onion.