Chicken Souvlaki with Warm Pita, Tzatziki, and Tomato-Onion Salad

Steps

Every amount is written into the step where you use it.

!Steps marked like this need your attention — stay close so nothing burns.

Lemon-Herb Chicken Souvlaki

1. If using wooden skewers, submerge them in water now so they soak for at least 30 minutes before grilling. 2 min
2. Cut 2 pounds boneless skinless chicken thighs into 1½-inch cubes and pat dry with paper towels. 5 min
3. In a large bowl, whisk together 3 tablespoons olive oil, 3 tablespoons fresh lemon juice, 1 teaspoon lemon zest, 4 minced garlic cloves, 2 teaspoons dried oregano, ½ teaspoon ground cumin, ½ teaspoon sweet paprika, 1¼ teaspoons kosher salt, and ½ teaspoon black pepper. 4 min
4. Add the chicken cubes to the marinade, toss to coat thoroughly, and let marinate at room temperature for 20 minutes (or refrigerate up to 4 hours). 20 min
5. Thread the marinated chicken evenly onto 8 skewers, leaving a small gap between pieces to allow even cooking. 5 min
6. Heat a grill or grill pan over medium-high heat until very hot, then lightly oil the grates. 5 min
7. Timing-sensitive step. Grill the skewers for 4–5 minutes per side, turning once, until the chicken is charred at the edges and cooked through to 165°F internal temperature. 10 min
8. Transfer the skewers to a plate and rest for 3 minutes before serving. 3 min

Tzatzikisauce

1. Grate half an English cucumber on the large holes of a box grater, then wrap in a clean kitchen towel and squeeze firmly to remove as much liquid as possible. 5 min
2. In a bowl, combine 1 cup full-fat Greek yogurt, the squeezed cucumber, 1 finely minced garlic clove, 2 tablespoons chopped fresh dill, 1 tablespoon fresh lemon juice, 1 tablespoon olive oil, ¼ teaspoon kosher salt, and ⅛ teaspoon black pepper; stir well. 4 min
3. Cover and refrigerate the tzatziki until ready to serve (at least 15 minutes for flavors to meld). 15 min
4. Drizzle a little olive oil over the tzatziki and garnish with a pinch of dried oregano or fresh dill before serving.

Tomato-Onion Salad with Warm Pitaside

1. Cut 4 roma tomatoes into wedges and thinly slice half a red onion into half-moons; roughly chop ¼ cup flat-leaf parsley, and halve ¼ cup Kalamata olives (optional). 7 min
2. In a small bowl, whisk together 2 tablespoons olive oil, 1 tablespoon red wine vinegar, ½ teaspoon dried oregano, ¼ teaspoon kosher salt, and ⅛ teaspoon black pepper. 3 min
3. Combine the tomatoes, red onion, parsley, and olives (if using) in a serving bowl, pour the dressing over, and toss gently to coat. 2 min
4. Timing-sensitive step. Warm 4 pita breads directly over a gas flame or in a dry skillet over medium-high heat for about 30–45 seconds per side until lightly charred and pliable. 4 min
5. Serve the salad immediately alongside the warm pita.