Greek Chicken Souvlaki & 20 Minute Pita

By Brian Lagerstrom · 90 min

Ingredients

Instructions

1. If using wooden skewers, soak them for a few hours before grilling.
2. Cut the chicken thighs into roughly 1-inch (2.5 cm) pieces.
3. Add olive oil, salt, garlic, oregano, black pepper, Dijon, lemon zest and juice to the chicken. Mix well and refrigerate to marinate for at least 30 minutes, up to 24 hours.
4. While the chicken marinates, make the pita dough. In a food processor, combine flour, yeast, salt, sugar and olive oil and pulse 5 times. With the machine running, slowly add the warmed beer until a shaggy dough forms.
5. Turn the dough onto a lightly floured surface and knead about 2 minutes until slightly elastic.
6. Cut the dough into 4 equal pieces (about 150 g each), shape each into a ball, cover with a damp paper towel and rest at room temperature for 15 minutes.
7. Make the tzatziki: grate the cucumber and squeeze out excess water. In a bowl, combine the cucumber, yogurt, mayonnaise, garlic, salt, dill and lemon juice and stir until well mixed.
8. Roll each dough ball out on a lightly floured surface to about 20 cm (8 inches) in diameter.
9. Preheat the grill to 285°C (550°F). Skewer the marinated chicken and grill it alongside the pitas. Grill the pitas about 2 minutes per side. Grill the chicken for 12-15 minutes, turning occasionally, until well charred on all sides.
10. Remove the chicken from the skewers and chop it into smaller pieces. Place it in a pita with tzatziki, tomato-onion relish and pepperoncini.

Summarized from Brian Lagerstrom's video. Watch it for the details.

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GarlicOnionTomatoLemonYoghurtRed onionChicken thighCucumber