Chicken Souvlaki

Ingredients

• 1 1/2 pounds boneless, skinless chicken breasts, cut into 1 1/4-inch cubes
• 3 tablespoons olive oil, divided
• 3 tablespoons fresh lemon juice, divided
• 3 garlic cloves, minced, divided
• 2 teaspoons dried oregano
• 3/4 teaspoon fine sea salt, divided
• 1/2 teaspoon black pepper
• 3/4 cup plain Greek yogurt
• 1/2 cup coarsely grated cucumber
• 1 tablespoon chopped fresh dill
• 4 pita breads (6-inch)
• 2 medium tomatoes, cut into wedges

Method

1. 1

   Step 1. Plan on about 3 hours 35 minutes, including 3 hours of refrigerated marination and 3 minutes of resting. You need eight 10-inch metal skewers, a broiler-safe rimmed pan with a rack, foil, and an instant-read thermometer. Preparation takes about 25 minutes and cooking about 17 minutes; sauce preparation overlaps 10 minutes of marinating. Metal skewers avoid a hidden soaking wait.

2. 2

   Step 2. Combine 2 tablespoons oil, 2 tablespoons lemon juice, 2 garlic cloves, oregano, 1/2 teaspoon salt, and pepper in a bowl. Add the chicken cubes and toss. Cover and refrigerate for 3 hours, or up to 8 hours with the extra wait added to the schedule. Do not leave the chicken on the counter while making the sauce.

3. 3

   Step 3. Squeeze the grated cucumber firmly in a clean towel to remove excess moisture. Stir it into the yogurt with the remaining 1 tablespoon lemon juice, remaining garlic clove, remaining 1/4 teaspoon salt, and dill. Refrigerate this sauce for at least 20 minutes while the chicken marinates, then keep chilled until serving. Cut the tomatoes and set them aside on a clean plate.

4. 4

   Step 4. Position the oven rack about 6 inches below the broiler and heat the broiler on high for 5 minutes. Line the pan with foil and brush its rack with the remaining 1 tablespoon oil. Thread the chicken onto the metal skewers with a small gap between pieces; discard the used marinade. Lay the skewers across the rack. Broil for 12–16 minutes, turning every 4 minutes, until browned in spots and several of the largest pieces reach 165°F at the center. Move the pan lower if the surface darkens before the center cooks.

5. 5

   Step 5. Rest the skewers on a clean platter for 3 minutes. Meanwhile, warm the pitas on a second broiler-safe tray for 15–30 seconds per side, watching continuously. Serve two skewers and one pita per person with the cucumber-yogurt sauce and tomato wedges. Metal skewers stay hot, so slide the chicken off with a fork before eating.