Souvlaki is a classic Greek street food, served with warm pita and Tzatziki.
For the souvlaki:
4 boneless, skinless chicken breasts, cut into 1 ½” pieces
¾ t. kosher salt
½ t. freshly cracked black pepper
Kosher salt and freshly cracked black pepper, to taste
¼ c. olive oil
2 t. dried oregano 1 t. sweet paprika
4 garlic cloves, peeled and smashed Zest and juice of 1 lemon
For the tzatziki:
½ c. grated English cucumber 1 c. plain full fat Greek yogurt
1 T. freshly squeezed lemon juice 1 clove garlic,grated
1-2 T. finely chopped dill, to taste 1-2 T. finely chopped mint, to taste
¼ t. kosher salt
Extra virgin olive oil, for drizzling
Pitas, warmed, for serving
1 romaine heart, outer leaves removed, halved and very thinly sliced, for serving 1 sm. redonion, peeled and very thinly sliced, for serving
1 c. cherry tomatoes, halved, for serving Lemon wedges, for serving
In a large bowl or resealable plastic bag, combine the chicken, salt, pepper, olive oil, oregano, paprika, garlic cloves, lemon zest, and lemon juice. Mix well, then cover or seal and allow to marinate, refrigerated, at least 2 hours and up to overnight.
Meanwhile, place the cucumber in a clean kitchen towel or paper towels and wring out as much moisture as possible, transferring to a fresh kitchen towel or paper towels if necessary to squeeze out all the excess water. Once finished, combine cucumber with the yogurt in a medium bowl and stir in the lemon juice, garlic paste, dill, mint, and salt. Drizzle with olive oil, then cover and chill until ready to serve.
Take the chicken out of the refrigerator about 30 minutes before cooking and preheat a grill, or grill pan, to high.Thread the marinated chicken onto skewers (presoaked if wooden) and grill, turning once, until cooked through,about 6-8 minutes per side. Remove to a platter and allow to cool slightly before serving. To assemble, spoon tzatziki onto a pita and top with grilled chicken. Scatter with lettuce, red onion, and cherry tomatoes if desired, and drizzle with a good squeeze of lemon juice.