Ingredients
- 2 1/2 lbs organic boneless skinless chicken breast, fat removed, cut into 1 1/2 inch pieces
- 10 garlic cloves, peeled
- 2 tbsp dried oregano
- 1 tsp dried rosemary
- 1 tsp sweet paprika
- 1 tsp each Kosher salt and black pepper
- 1/4 cup extra virgin olive oil
- 1/4 cup dry white wine
- Juice of 1 lemon
- 2 bay leaves
Pita Fixings
- Greek pita bread
- Tzatziki Sauce
- Sliced tomato, cucumber, onions, and Kalamata olive
Directions
- Prepare the marinade. In the bowl of a small food processor, add garlic, oregano, rosemary, paprika, salt, pepper, olive oil, white wine, and lemon juice. Pulse until well combined.
- Place chicken in a large bowl and add bay leaves. Top with marinade. Toss to combine, making sure chicken is well-coated with marinade. Cover tightly and refrigerate for 2 hours or overnight. If you do not have the time, you can simply marinate the chicken for 30 minutes before cooking, just cover and leave at room temperature.
- Soak 10 to 12 wooden skewers in water for 30 to 45 minutes or so.
- When ready, thread marinated chicken pieces through the prepared skewers.
- Prepare an outdoor grill (or griddle). Brush grates with a little oil and heat over medium-high heat. Place chicken skewers on grill (or cook in batches on griddle) until well browned and internal temperature registers 160°F on instant read thermometer (it will continue cooking to 165°F as it rests). Be sure to turn skewers evenly to cook on all sides, about 5 minutes total. (Adjust the temperature of the grill, if necessary). While grilling, brush lightly with the marinade (then discard any extra marinade).
- Transfer chicken to a serving platter and let rest for 3 minutes. Meanwhile, briefly grill pitas and keep warm.
- Assemble grilled chicken souvlaki pitas. First, spread Tzatziki sauce on pita, add chicken pieces (take them off skewers first, of course) then add veggies and olives.
If making your own Tzatziki sauce, this is a resident favorite!