Greek Chicken Skewers with Tzatziki, Pita & Salad
Equipment
Ingredients
Chicken Skewers
boneless skinless chicken thighs (boneless, skinless)
1800 g
Greek yogurt
125 g
turmeric
1 tsp
Pita Bread (makes 12)
water
240 ml
sugar
10 g
salt
6 g
instant yeast
14 g
flour
500 g
olive oil
60 ml
Tzatziki Sauce
cucumber (shredded)
1 piece
garlic (minced)
4 clove
fresh dill (minced)
3 tbsp
Greek yogurt
250 g
sour cream
60 g
lemon juice
15 ml
salt
2 g
black pepper
1 g
Greek Salad
cucumber (sliced)
2 piece
cherry tomatoes (halved)
200 g
Kalamata olives
100 g
red onion (sliced)
1 piece
feta cheese (crumbled)
150 g
olive oil
30 ml
red wine vinegar
15 ml
sumac seasoning
2 g
salt
2 g
black pepper
1 g
Instructions
Prepare chicken marinade
Cut chicken thighs into 2.5 cm pieces and combine with Greek yogurt, turmeric, and chosen seasonings in a bowl.
Make pita dough
Mix flour, instant yeast, sugar, and salt. Add warm water and olive oil, knead until smooth and elastic.
Proof pita dough
Cover dough and let it rise until doubled in size.
Shape and cook pitas
Divide dough into 12 equal portions, roll each into circles, and cook on a hot dry pan until bubbles form and brown spots appear.
Prepare tzatziki sauce
Shred cucumber, mince garlic and dill. Mix with Greek yogurt, sour cream, lemon juice, salt and pepper.
Prepare Greek salad
Slice cucumber and red onion, halve cherry tomatoes. Combine with olives, crumbled feta, olive oil, red wine vinegar, sumac, salt and pepper.
Assemble and grill chicken skewers
Thread marinated chicken pieces onto skewers. Grill or pan-fry until golden and cooked through.
Serve the meal
Serve warm pitas with grilled chicken skewers, tzatziki sauce, and Greek salad on the side.
Original recipe
Storage
Store components separately for best texture. Pitas can be frozen for up to a month.
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