Herb-Marinated Chicken and Vegetable Skewers with Tzatziki and Warm Pita

Steps

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

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

Herb-Marinated Chicken and Vegetable Skewers

1. If using wooden skewers, submerge all 12 in cold water and soak for 30 minutes. 2 min
2. Cut the 1¾ lb chicken thighs into 1½-inch chunks, cut the 2 red bell peppers and 1 yellow bell pepper into 1½-inch pieces, slice the 2 zucchini into ¾-inch rounds, and cut the red onion into 1½-inch wedges. 12 min
3. In a large bowl, whisk together 4 tablespoons olive oil, 3 tablespoons fresh lemon juice, 1 teaspoon lemon zest, 4 minced garlic cloves, 2 tablespoons chopped fresh oregano, 3 tablespoons chopped flat-leaf parsley, 1 tablespoon fresh thyme, ¾ teaspoon smoked paprika, 1¼ teaspoons kosher salt, ½ teaspoon black pepper, and ¼ teaspoon red pepper flakes (optional). 5 min
4. Add the chicken chunks to the marinade, toss well to coat, cover, and marinate at room temperature for 20 minutes (or refrigerate up to 4 hours). 20 min
5. Preheat the grill to medium-high heat (about 425°F), and lightly oil the grates. 10 min
6. Thread the marinated chicken and vegetables onto the 12 skewers, alternating chicken, pepper, zucchini, and onion pieces evenly. 6 min
7. Timing-sensitive step. Grill the skewers over medium-high heat for 5–6 minutes per side, turning once, until the chicken is cooked through and charred at the edges and an instant-read thermometer reads 165°F. 12 min
8. Transfer the skewers to a platter and rest for 3 minutes before serving. 3 min

Tzatzikisauce

1. Grate the ½ English cucumber on the large holes of a box grater, then wrap it in a clean kitchen towel and squeeze firmly to remove as much moisture as possible. 5 min
2. In a medium bowl, stir together 1 cup full-fat Greek yogurt, the squeezed cucumber, 1 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 until combined. 4 min
3. Cover and refrigerate the tzatziki until ready to serve. 20 min

Warm Pita Breadbase

1. Brush each of the 4 pita rounds lightly with the 1 tablespoon olive oil and sprinkle with ¼ teaspoon flaky sea salt. 2 min
2. Timing-sensitive step. Place the oiled pitas directly on the hot grill grates for 1–2 minutes per side until warmed through and lightly marked, then wrap in foil to keep warm until serving. 4 min