Grilled Chicken Souvlaki for 2

By lorik

This tzatziki is fairly mild; if you like a more assertive flavor, double the garlic. A rasp-style grater makes quick work of turning the garlic into a paste. We like the chicken as a wrap, but you may skip the pita and serve the chicken, vegetables, and tzatziki with rice. You will need two 12-inch metal skewers.

Ingredients

• Tzatziki Sauce:
• 1/2 tablespoon lemon juice
• 1/4 teaspoon garlic, minced to paste
• 1/4 cup plus 2 tablespoons plain Greek yogurt
• 1/4 cucumber, peeled, halved lengthwise, seeded, and diced fine (1/4 cup)
• 1 1/2 tablespoons minced fresh mint
• 1/2 tablespoon minced fresh parsley
• 1/8 teaspoon salt
• Chicken:
• Salt and pepper
• 12 ounces boneless, skinless chicken breasts, trimmed and cut into 1-inch pieces
• 3 tablespoons extra-virgin olive oil
• 1 tablespoon minced fresh parsley
• 1/2 teaspoon finely grated lemon zest plus 1/4 cup juice (2 lemons)
• 1/2 teaspoon honey
• 1/2 teaspoon dried oregano
• 1/2 green bell pepper, halved, stemmed, seeded, each quarter cut into 4 chunks
• 2 (8-inch) pita breads

Details

Servings 2
Adapted from cooksillustrated.com

Preparation

Step 1

1. FOR THE TZATZIKI SAUCE: Whisk lemon juice and garlic together in small bowl. Let stand for 10 minutes. Stir in yogurt, cucumber, mint, parsley, and salt. Cover and set aside.

2. FOR THE CHICKEN: Dissolve 2 tablespoons salt in 1 quart cold water. Submerge chicken in brine, cover, and refrigerate for 30 minutes. While chicken is brining, combine oil, parsley, lemon zest and juice, honey, oregano, and 1/4 teaspoon pepper in medium bowl. Transfer 2 tablespoons oil mixture to large bowl and set aside to toss with cooked chicken.

3. Remove chicken from brine and pat dry with paper towels. Toss chicken with remaining oil mixture. Thread 4 pieces of bell pepper, concave side up, onto one 12-inch metal skewer. Thread one-half of chicken onto skewer. Thread 2 chunks of onion onto skewer, and place skewer on plate. Repeat skewering remaining chicken and vegetables on 1 more skewer. Lightly moisten pita breads with water. Wrap pitas tightly in lightly greased heavy-duty aluminum foil.

4A. FOR A CHARCOAL GRILL: Open bottom vent completely. Light large chimney starter mounded with charcoal briquettes (7 quarts). When top coals are partially covered with ash, pour evenly over half of grill. Set cooking grate in place, cover, and open lid vent completely. Heat grill until hot, about 5 minutes.

4B. FOR A GAS GRILL: Turn all burners to high, cover, and heat grill until hot, about 15 minutes. Leave primary burner on high and turn off other burner(s).

5. Clean and oil cooking grate. Place skewers on hotter side of grill and cook, turning occasionally, until chicken and vegetables are well browned on all sides and chicken registers 160 degrees, 15 to 20 minutes. Using fork, push chicken and vegetables off skewers into bowl of reserved oil mixture. Stir gently, breaking up onion chunks; cover with foil and let sit for 5 minutes.

6. Meanwhile, place packet of pitas on cooler side of grill. Flip occasionally to heat through, about 5 minutes.

7. Lay each warm pita on 12-inch square of foil. Spread each pita with 2 tablespoons tzatziki. Place one-half of chicken and vegetables in middle of each pita. Roll each pita into cylindrical shape and serve.