Greek Souvlaki at Home

For the chicken marinade

1. In a large bowl, mix together the Greek yogurt, lemon juice, red wine vinegar, grated garlic, olive oil, oregano, salt, black pepper, and water until smooth.

2. Cut each chicken thigh into roughly three equal strips, then slice the strips into thirds to make uniform, bite-sized skewer pieces.

3. Add the chicken pieces into the marinade bowl and toss thoroughly to coat.

4. Cover and place in the refrigerator to marinate.

   Then 240 min of waiting

For the tzatziki

5. In a medium bowl, combine the Greek yogurt, grated garlic, lemon juice, salt, and olive oil.

6. Place the grated cucumber into a fine-mesh sieve set over a separate bowl, sprinkle with salt, and press out as much moisture as possible.

7. Fold the drained grated cucumber into the yogurt mixture, adding a splash of the strained cucumber juice if it needs loosening, then cover and set aside.

For the pita dough

8. In a large mixing bowl, combine the all-purpose flour, salt, sugar, and instant yeast.

9. Add the warm water and olive oil, then stir with a wooden spoon until a shaggy dough forms.

10. Knead the dough inside the bowl using your knuckles, then turn out onto a work surface and knead until smooth and elastic, about 5–8 minutes.

11. Shape into a ball, place back in the lightly oiled bowl, cover with plastic wrap, and let rise at room temperature until doubled in size.

    Then 60 min of waiting

12. Turn the dough out onto a cutting board and divide into four 90 g portions, reserving any small leftover piece.

13. Form each portion into a tight dough ball by folding the edges under and sealing the bottom with your palm.

14. Place the dough balls in a covered tray and let rest at room temperature to rise slightly.

    Then 15 min of waiting

For the ladolelemon baste

15. In a small squeeze bottle, mix the lemon juice, olive oil, oregano, and grated garlic, then shake well.

To cook the souvlaki

16. Pre-heat your oven's broiler on high.

17. Thread the marinated chicken pieces tightly onto metal skewers or soaked wooden skewers, placing a larger piece at the base of each skewer.

18. Set a wire rack inside a baking sheet filled with a shallow layer of water, spray the rack with cooking spray, and lay the skewer bundles across it.

19. Optionally wrap foil around the exposed wooden skewer ends to keep them from burning.

20. Broil the skewers, turning them every few minutes to ensure even cooking and light charring, about 15–20 minutes total.

    Then 15 min of waiting

21. After the chicken begins to show color, baste generously with the ladolelemono sauce during turning.

22. While the skewers cook, flatten a portion of pita dough on a floured surface with your hands, pressing from the center outward to create a flat circle.

23. Heat a cast-iron skillet over high heat (around 400°F / 200°C) and lightly oil it with a paper towel.

24. Cook each pita until bubbles form on top and golden brown spots appear underneath, about 1–2 minutes per side.

    Then 3 min of waiting

25. Toss the sliced red onions with a pinch of salt and a splash of ladolelemono to lightly pickle them.

To assemble

26. Squeeze fresh lemon juice over the cooked skewers once removed from the broiler.

27. Spread a thick layer of tzatziki onto a warm pita, place a chicken skewer over top, then slide the skewer stick out while holding the chicken in place.

28. Top with sliced tomatoes, pickled red onions, and fresh parsley sprigs, then wrap and serve immediately.

For assembling the souvlaki