Lemon Herb Chicken Souvlaki with Tzatziki and Pita

Instructions

1. 1

   Prepare the chicken marinade: In a bowl, combine the cubed chicken breast with 20 g of olive oil, 45 ml of lemon juice, and 8 g of minced garlic. Mix well until the chicken is evenly coated.

2. 2

   Marinate the chicken: Cover the bowl and refrigerate for at least 30 minutes, or up to 2 hours for more flavor.

3. 3

   Make the tzatziki: Place the grated cucumber in a clean towel or paper towel and squeeze out excess moisture. In a separate bowl, mix the Greek yogurt, drained cucumber, remaining 15 ml lemon juice, remaining 4 g minced garlic, chopped dill, and remaining 7 g olive oil until smooth and well combined. Refrigerate until ready to serve.

4. 4

   Cook the chicken: Preheat a grill pan, skillet, or outdoor grill over medium-high heat. Thread the marinated chicken onto skewers if desired, or cook the cubes directly in the pan.

5. 5

   Grill or sear the chicken for 8 to 10 minutes, turning occasionally, until browned on the outside and fully cooked through. The internal temperature should reach 74°C.

6. 6

   Warm the pita: Heat the whole wheat pita bread on the grill, in a dry skillet, or in the oven for 1 to 2 minutes until soft and warm.

7. 7

   Prepare the toppings: Arrange the shredded romaine lettuce, diced tomatoes, and thinly sliced red onion for serving.

8. 8

   Assemble the souvlaki: Fill each warm pita with grilled chicken, romaine lettuce, tomatoes, and red onion.

9. 9

   Finish and serve: Spoon tzatziki over the chicken and vegetables, fold the pita, and serve immediately.