Greek Chicken Souvlaki & 20 Minute Pita
ID: a75b182a...
A classic Greek-inspired street food featuring juicy, well-charred grilled chicken thighs in a savory garlic-lemon-mustard marinade, wrapped in quick 20-minute homemade pita bread and served with creamy tzatziki and a fresh tomato-onion relish.
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🍳 Cooking Flow
Cut chicken thighs into pieces and toss in the lemon-mustard marinade; refrigerate to marinate. → Process pita dough ingredients in a food processor, knead for 2 minutes, divide into 4 balls, and let rest. → Make the tzatziki sauce by squeezing grated cucumber dry and mixing with yogurt, mayo, herbs, and lemon juice; mix the diced tomatoes, onions, and parsley for the relish. → Roll out the pitas to 8-inch rounds and thread the marinated chicken onto soaked wooden skewers. → Grill the pitas for 2 minutes per side and the chicken skewers for 12-15 minutes, then chop the chicken and assemble the wraps.
Cooking Steps
Brief Cooking Order
Cut chicken thighs into pieces and toss in the lemon-mustard marinade; refrigerate to marinate. → Process pita dough ingredients in a food processor, knead for 2 minutes, divide into 4 balls, and let rest. → Make the tzatziki sauce by squeezing grated cucumber dry and mixing with yogurt, mayo, herbs, and lemon juice; mix the diced tomatoes, onions, and parsley for the relish. → Roll out the pitas to 8-inch rounds and thread the marinated chicken onto soaked wooden skewers. → Grill the pitas for 2 minutes per side and the chicken skewers for 12-15 minutes, then chop the chicken and assemble the wraps.
Introduction
A classic Greek-inspired street food featuring juicy, well-charred grilled chicken thighs in a savory garlic-lemon-mustard marinade, wrapped in quick 20-minute homemade pita bread and served with creamy tzatziki and a fresh tomato-onion relish.
Step 1
Prep the chicken by cutting the boneless, skinless chicken thighs into roughly 1-inch (2.5cm) pieces.
Step 2
Combine the chicken thighs in a bowl with olive oil, salt, minced garlic, dried oregano, black pepper, Dijon mustard, lemon zest, and lemon juice. Mix thoroughly, then cover and refrigerate to marinate for 30 minutes up to 24 hours.
Step 3
Make the pita dough. In a food processor, combine the all-purpose flour, instant yeast, salt, sugar, and olive oil. Pulse 5 times to mix. With the processor running, slowly stream in the warmed beer until a shaggy dough forms.
Step 4
Turn the dough onto a lightly floured surface and knead by hand for about 2 minutes. Divide into 4 equal pieces (about 150g each), shape into smooth balls, cover with a damp paper towel, and let rest for 15 minutes.
Step 5
Prepare the tzatziki sauce. Grate the cucumber on a box grater, then place onto paper towels and squeeze out as much water as possible. In a container, mix the squeezed cucumber with Greek yogurt, mayonnaise, minced garlic, salt, chopped dill, and lemon juice.
Ingredients List
Important Notes
Chicken thighs are highly recommended over chicken breasts because they are much juicier, more flavorful, and very difficult to overcook.
Using warm beer instead of water in the pita dough mimics the flavor of a long-fermented dough in just 20 minutes.
Removing excess moisture from the grated cucumber is critical to keeping the tzatziki sauce thick, creamy, and concentrated in flavor.
Do not salt the tomato-onion relish beforehand, as salt will draw out water and make your wrap soggy.
Soak wooden skewers in water for at least 30 minutes before grilling to prevent them from burning and breaking.
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