Chicken Souvlaki

Ingredients

• 2 pounds chicken thighs, boneless skinless – trimmed and cut into 1.25-inch pieces
• 4 cloves garlic – finely minced
• 2 tsp dried oregano
• 1 lemon – juiced
• 0.25 cup extra-virgin olive oil
• 1.25 tsp kosher salt
• 0.5 tsp black pepper – freshly ground
• 1 tbsp vegetable oil – for oiling grill grates
• pita bread – warmed (for serving)
• lemon – cut into wedges (for serving)
• red onion – thinly sliced (for serving)
• tomato – sliced (for serving)
• tzatziki sauce – for serving

Instructions

1. If using wooden skewers, soak them in water for at least 30 minutes. Pat the chicken pieces dry with paper towels.
2. In a large bowl, whisk together the olive oil, lemon juice, garlic, dried oregano, kosher salt, and black pepper until emulsified.
3. Add the chicken to the bowl and toss to coat evenly. Cover and refrigerate to marinate for 30 minutes to 2 hours.
4. Thread the marinated chicken onto skewers, packing the pieces snugly but without crushing.
5. Preheat a grill (gas or charcoal) to medium-high heat (about 425–450°F/220–230°C). Clean the grates, then oil them lightly using tongs and a paper towel dipped in the vegetable oil.
6. Grill the skewers, turning every 2–3 minutes, until lightly charred on the edges and the chicken is just cooked through, 8–10 minutes total; an instant-read thermometer should read 165°F/74°C in the center of the largest piece.
7. Transfer skewers to a plate and rest 3 minutes. Warm the pita bread on the grill until pliable, 20–30 seconds per side.
8. Serve the chicken souvlaki with warm pita, lemon wedges, thinly sliced red onion, sliced tomato, and tzatziki sauce.