Greek Lemon Chicken Souvlaki with Tzatziki and Warm Pita

Method

1. Step 1: Combine lemon juice, 1 tbsp olive oil, minced garlic, oregano, salt, and pepper in a large bowl. Add chicken cubes and toss to coat. Cover and marinate for 15 minutes at room temperature or up to 2 hours refrigerated.

2. Step 2: Meanwhile, prepare the tzatziki: grate cucumber onto a clean kitchen towel, squeeze out excess moisture, then mix with Greek yogurt, remaining 1 tbsp olive oil, dill, and a pinch of salt. Refrigerate until serving.

3. Step 3: Thread marinated chicken onto 4 metal or wooden skewers (about 100g per skewer). Heat a grill pan or cast-iron skillet over high heat until smoking.

4. Step 4: Grill skewers for 3-4 minutes per side, turning once, until internal temperature reaches 75°C (165°F) and exterior shows golden char marks. Listen for the sizzle and aromatics—garlic and oregano should perfume the air.

5. Step 5: While chicken rests for 2 minutes, warm pita breads in the same pan for 30 seconds per side until pliable and lightly toasted. Alternatively, wrap in foil and heat in oven at 180°C for 3 minutes.

6. Step 6: Assemble: slice chicken from skewers or serve whole. Arrange on a platter with warm pita, sliced red onion, chopped tomatoes, and a generous dollop of tzatziki. Drizzle with extra lemon if desired.