Greek Chicken Souvlaki
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INGREDIENTS:
For the Chicken Souvlaki:
▪2 pounds of boneless, skinless chicken thighs
▪125g (1/2c) olive oil
▪15g (1T) salt
▪30g (5-6 cloves) minced garlic
▪5g (3 tsp) dried oregano
▪5g (1 3/4t) black pepper
▪100g (1/3c) Dijon mustard (preferably Maille or Grey Poupon)
▪Zest of 2 lemons
▪Juice of 1 lemon (approx. 30g or 2T)
▪Skewers (for grilling)
For the Pita Bread:
▪350g (3c) all-purpose flour
▪7g (2t) instant yeast
▪5g (1t) salt
▪8g (2t) sugar
▪15g (1T) olive oil
▪210g (3/4 cup) flavorful yeasty beer, warmed to 86-90°F (30C)
For the Tzatziki Sauce:
▪160g (1 large) english cucumber, grated
▪200g (3/4c) plain Greek yogurt
▪75g (1/3c) mayonnaise
▪1 clove garlic, minced
▪5g (1t) salt
▪5g (2T) chopped fresh dill
▪15-20g lemon juice (approx ½ Lemon)
For the Tomato-Onion Relish:
▪120g (2 medium) tomatoes, diced
▪60g (½) red onion, finely diced
▪20g (1/3 cup) chopped parsley
INSTRUCTIONS:
1. If using wood skewers, soak for a few hours before grilling.
2. Cut the chicken thighs into roughly 1-inch pieces.
3. To the chicken, add olive oil, salt, garlic, oregano, black pepper, Dijon, lemon zest and juice. Mix well & refrigerate to marinate for at least 30 minutes, up to 24 hours.
4. Make the Pita Dough while chicken marinates. In a food processor, combine flour, yeast, salt, sugar, and olive oil. Pulse 5 times to mix. With the processor running, slowly add the warmed beer until the dough forms. It will be shaggy.
5. Turn the dough out onto a lightly floured surface and knead for about 2 minutes, until it becomes slightly elastic.
6. Cut the dough into 4 equal pieces (about 150g each). Shape each into a ball, cover with a damp paper towel, and let rest at room temp for 15 minutes.
7. To prepare the Tzatziki Sauce, grate the cucumber and squeeze out excess water. In a mixing bowl, combine the grated cucumber, yogurt, mayo, garlic, salt, dill, and lemon juice. Stir until well mixed.
8. Roll Out the Pita Dough: Lightly flour a surface and roll out each ball of dough to about 8”/20cm in diameter.
9 Grill the Pita and Chicken: Preheat the grill to 550°F/285C. Skewer the marinated chicken and grill alongside the pita bread. Grill pitas for about 2 minutes per side. Grill chicken skewers for about 12-15 minutes, turning occasionally until well charred on all sides.
10. Assemble the Souvlaki Wrap: Remove chicken from skewers and chop into smaller pieces. Place chicken in a pita, top with tzatziki sauce, tomato-onion relish, and pepperoncini.
