Chicken Souvlaki

Ingredients

• 1.5 Pound Boneless skinless chicken thighs - 1 1/2 lb (680 g), Cut into 1 1/2-inch pieces and patted dry before marinating.
• 0.5 Cup Plain Greek yogurt - 1/2 cup (120 g), Used as the base of the marinade.
• 1 Count Fresh lemon - 1 large (1 lemon), Zest to get 1 teaspoon zest, then juice to get about 3 tablespoons juice.
• 4 Count Garlic cloves - 4 cloves (12 g), Minced for the marinade.
• 2 Teaspoon Dried oregano - 2 tsp (2 g)
• 2 Tablespoon Extra-virgin olive oil - 2 tbsp (30 ml)
• 1.5 Teaspoon Kosher salt - 1 1/2 tsp (9 g)
• 0.5 Teaspoon Ground black pepper - 1/2 tsp (1 g)
• 4 Count Pita bread - 4 rounds (240 g), Warm on the grill pan for about 30 seconds per side.

Instructions

1. Cut the chicken

   1. Cut the chicken thighs into 1 1/2-inch pieces and pat them dry.

2. Prepare the lemon

   2. Zest the lemon to get 1 teaspoon zest, then juice it to get about 3 tablespoons juice.

3. Make the marinade

   3. In a mixing bowl, whisk together the Greek yogurt, lemon zest, lemon juice, minced garlic, dried oregano, olive oil, salt, and black pepper.

4. Marinate the chicken

   4. Add the chicken to the marinade and stir until evenly coated. Cover and refrigerate for 1 to 4 hours.

5. Skewer the chicken

   5. Thread the marinated chicken pieces onto metal skewers, leaving small gaps between pieces.

6. Heat the grill pan

   6. Heat a grill pan over medium-high heat until hot.

7. Cook the skewers

   7. Cook the skewers for 10 to 12 minutes, turning every few minutes with tongs, until browned and the chicken reaches 165°F (74°C).

8. Rest the chicken

   8. Transfer the skewers to a plate, tent loosely with aluminum foil, and rest for 5 minutes.

9. Warm the pita

   9. Warm the pita bread on the grill pan for about 30 seconds per side.

10. Serve

    10. Serve the chicken souvlaki with the warm pita bread.