Greek Chicken Souvlaki & 20 Minute Pita
Directions
- 1If using wood skewers, soak them in water for at least 30 minutes before grilling.
- 2Cut chicken thighs into roughly 1-inch pieces.
- 3In a bowl, combine chicken with olive oil, salt, garlic, oregano, black pepper, Dijon mustard, lemon zest and juice. Mix well and refrigerate for at least 30 minutes or up to 24 hours.
- 4In a food processor, combine flour, yeast, salt, sugar, and olive oil. Pulse 5 times to mix.
- 5With the food processor running, slowly add warm beer until a shaggy dough forms.
- 6Turn dough out onto a lightly floured surface and knead for 2 minutes until slightly elastic.
- 7Cut the dough into 4 equal pieces (about 150g each), shape into balls, cover with a damp paper towel, and let rest for 15 minutes.
- 8Grate cucumber and squeeze out excess water. In a bowl, combine cucumber, yogurt, mayonnaise, garlic, salt, dill, and lemon juice. Stir until well mixed.
- 9Lightly flour a surface and roll out each ball of dough to about 8 inches in diameter.
- 10Preheat grill to 550°F. Grill pita bread for 2 minutes per side.
- 11Grill chicken skewers for about 12-15 minutes, turning occasionally, until well charred on all sides.
- 12Remove chicken from skewers and chop into smaller pieces.
- 13Place chicken in pita, top with tzatziki sauce, tomato-onion relish, and pepperoncini.
Ingredients
- 2 pounds boneless, skinless chicken thighs
- 125 g olive oil
- 15 g salt
- 30 g minced garlic
- 5 g dried oregano
- 5 g black pepper
- 100 g Dijon mustard
- 2 lemon
- 30 g lemon juice
- 350 g all-purpose flour
- 7 g instant yeast
- 5 g salt
- 8 g sugar
- 15 g olive oil
- 210 g flavorful yeasty beer
- 160 g english cucumber
- 200 g plain Greek yogurt
- 75 g mayonnaise
- 1 garlic clove
- 5 g salt
- 5 g chopped fresh dill
- 15 g lemon juice
- 120 g tomatoes
- 60 g red onion
- 20 g chopped parsley
- 1 handful pepperoncini
Equipment
box graterfood processorgrillcutting boarddigital scalehalf sheet panhalf sheet wire rackstainless bowlrolling pin
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