Grilled Greek Chicken Pitas with Tzatziki Sauce


IMG_0561-grilled-chicken-pita

This recipe is a home-run for busy families.  I created it after examining and testing three different versions. Marinated chicken with a combination of Greek spices is skewered, then seared over hot coals and served in a warm Pita bread shell with an amazing Greek Tzatziki sauce. Minimal prep time meets maximum taste — Opa!

 

For the Chicken Marinade:
1/2 cup balsamic vinegar
1/4 cup XV olive oil
1 cup fresh-squeezed lemon juice
4 cloves garlic – minced
1 handful fresh oregano, stemmed and fine chopped – about 4 tbs.
1 tsp. ground coriander
Kosher salt and fresh-ground black pepper to taste
3 large chicken breasts

For the Tzatziki Sauce:
8 oz. plain Greek yogurt
1 medium cucumber, peeled, seeded and fine chopped
1-2 cloves garlic
1 tbs. fresh-squeezed lemon juice
1 tsp. grated lemon zest
1 small sprig fresh oregano, stemmed and fine chopped – about 1 tbs.
Kosher salt and fresh-ground black pepper to taste

===

Feta cheese
Pitted and sliced Kalamata olives
10 small, ripe garden cherry tomatoes – halved
1/2 red onion, sliced thin
6 stalks scallion with greens, trimmed and cut into 1″ chunks
Greek flat or pocket pita bread
XV olive oil

5 wood grilling skewers – soaked in water for at least 1 hour

 

Directions:

Prepare the chicken marinade ingredients and whisk thoroughly in a bowl. Cut the chicken in 1/2″ slices and place in the marinade. Mix to coat and let stand covered in your fridge for at least 3 hours. Rotate once per hour.

Prepare the Tzatziki sauce and mix well. Cover and chill for at least 2 hours so it has time to set up.

Place the wood grilling skewers in water and soak for at least 1 hour so they don’t burn when placed on the grill.

Thread the chicken onto the skewers and alternate with the scallion pieces. Ensure the chicken is secure so it doesn’t fall off the skewers. Set aside on a plate to warm up to room temperature before grilling. Discard the marinade.

When ready to grill, prepare enough charcoal for a medium-hot fire. When the coal turns white-hot, level them and brush the grilling grate with peanut oil so the chicken doesn’t stick. Place the skewers on the grilling grate and grill for 2-3 minutes per side until the chicken’s juices run clear and there is a nice, even char. DO NOT OVERCOOK!  Remove immediately from the skewers and serve inside lightly-toasted pita bread brushed with olive oil, the tomato, red onion, Feta cheese, Kalamata olives and Tzatziki sauce.

Serves 4.

Grilled Greek skewered chicken with scallion | Culinary Compost

Grilled Greek skewered chicken with scallion | Culinary Compost

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