Name: Chicken souvlaki with tzatziki
Total time: 45 min
Yield: 4 servings
Cuisine: Greek & Mediterranean
Ingredients: 2 lb Boneless skinless chicken thighs; 2 Lemons; 5 cloves Garlic; 1.5 cups Plain Greek yogurt; 1 English cucumber; 1 bunch Fresh dill; 8 Pita bread; 3 Roma tomatoes; 1 Red onion; 8 Wooden skewers; 1 tbsp Dried oregano; 4 tbsp Olive oil; 2 tsp Salt; 1 tsp Black pepper

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How to cook it · about 45 minutes

Cut the chicken into 1 1/2-inch pieces. In a bowl, mix 3 tbsp olive oil, the juice of 1 lemon, 4 cloves of grated garlic, the oregano, 1 1/2 tsp salt and the pepper. Toss the chicken in it and marinate at least 30 minutes, or up to overnight in the fridge. Soak the skewers in water.
For the tzatziki, grate half the cucumber, squeeze it hard in a clean dish towel to get the water out, and stir it into the yogurt with the last garlic clove, a squeeze of lemon, a spoonful of chopped dill, 1 tbsp olive oil and a pinch of salt. Chill until needed.
Thread the chicken onto the skewers, leaving small gaps between pieces so they cook evenly.
Heat a grill or grill pan to medium-high. Cook the skewers 10 to 12 minutes, turning every few minutes, until charred in spots and cooked through to 165F. In an oven, broil 5 inches from the heat for 5 to 6 minutes a side.
Warm the pitas on the grill or in a dry skillet for 30 seconds a side. Slice the tomatoes and the rest of the cucumber, and thinly slice the red onion.
Slide the chicken into the pitas with tomato, onion, cucumber and a big spoonful of tzatziki. Serve with lemon wedges.

Amounts are on the list above — they change with the number of people; the steps do not.