Name: Chicken Souvlaki with Homemade Tzatziki
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4 servings
Cuisine: Greek
Ingredients: 800g boneless, skinless chicken thighs, cut into 4cm pieces; 3 tbsp olive oil; 2 tsp dried oregano; 1 tsp ground cumin; 1 tsp smoked paprika; 3 garlic cloves, finely grated; 1 lemon, zest and juice; 250g full-fat Greek yoghurt; ½ cucumber, coarsely grated; 1 garlic clove, finely grated; 15g fresh dill, finely chopped; 1 tbsp extra virgin olive oil; ½ lemon, juice only; 4 ripe vine tomatoes, cut into wedges; 1 red onion, thinly sliced into half-moons; 1 tbsp red wine vinegar; 2 tbsp extra virgin olive oil; ½ tsp dried oregano; 4 pitta breads, to serve; 10g fresh flat-leaf parsley, roughly torn, to serve; 1 lemon, cut into wedges, to serve; dried chilli flakes, to finish

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Chicken Souvlaki with Homemade Tzatziki — Greek, summer

Ingredients

800g boneless, skinless chicken thighs, cut into 4cm pieces
3 tbsp olive oil
2 tsp dried oregano
1 tsp ground cumin
1 tsp smoked paprika
3 garlic cloves, finely grated
1 lemon, zest and juice
250g full-fat Greek yoghurt
½ cucumber, coarsely grated
1 garlic clove, finely grated
15g fresh dill, finely chopped
1 tbsp extra virgin olive oil
½ lemon, juice only
4 ripe vine tomatoes, cut into wedges
1 red onion, thinly sliced into half-moons
1 tbsp red wine vinegar
2 tbsp extra virgin olive oil
½ tsp dried oregano
4 pitta breads, to serve
10g fresh flat-leaf parsley, roughly torn, to serve
1 lemon, cut into wedges, to serve
dried chilli flakes, to finish

Method

Combine the chicken pieces with the olive oil, oregano, cumin, smoked paprika, grated garlic, lemon zest and juice in a bowl. Season well with salt and pepper, toss to coat, and leave to marinate for at least 15 minutes while you prepare everything else.
Make the tzatziki: wrap the grated cucumber in a clean tea towel and squeeze out as much liquid as possible, then combine with the Greek yoghurt, garlic, dill, extra virgin olive oil and lemon juice. Season to taste and refrigerate until needed.
Make the salad: toss the tomato wedges and red onion with the red wine vinegar, extra virgin olive oil and oregano. Season well and set aside to lightly pickle while the chicken cooks.
Heat a griddle pan over a high heat until smoking. Thread the chicken onto 8 metal skewers, or cook in batches directly in the pan.
Griddle the chicken for 4–5 minutes per side until deeply charred at the edges and cooked through with no pink remaining.
While the chicken rests for 2–3 minutes, warm the pitta breads directly on the griddle for 30–40 seconds per side until lightly toasted and puffed.
Arrange the chicken, warm pittas, tzatziki and tomato salad on a large board or plates. Scatter over the torn parsley and a pinch of chilli flakes, and serve with lemon wedges alongside.