Chicken Souvlaki
Moist herbaceous chicken, crunchy tangy yogurt sauce and fresh veg wrapped in a fluffy pocketless pita to make a tasty sandwich.
Chicken Souvlaki
Serves 4 - 6
Typically souvlaki is made by skewering meat and then grilling before becoming part of a platter or made into a sandwich. I don’t have access to a grill so I pan-fried the chicken until really well colored and a little charred to sort of mimic the appearance and flavor of a grill.
My take on souvlaki boasts moist herbaceous chicken, crunchy tangy tzatziki and fresh veg wrapped in a fluffy pocketless pita and finished with a bright lemony to make a tasty sandwich.
“Recipe Tips:
1. You may or may not find these sandwiches wrapped in insulated foil when purchased at a restaurant. To mimic that insulated foil, I double up a piece of parchment on top of foil to build the sandwich.
*2. I used dried herbs in the tzatziki but you can use 2 T of your herb of choice instead.
3. If you choose, you can also grill both the pita and chicken for the sandwich.”
Ingredients
Dry Seasoning
1 T dried oregano
1.25 t kosher salt
0.75 t ground black pepper
0.75 t ground coriander
0.50 t dried thyme
0.50 – 0.75 t gochugaru
0.25 t ground cinnamon
Chicken Marinade
5 garlic cloves, grated
2 T olive oil
1 T yondu
2 t mirin
1 t rice vinegar or lemon juice
Remaining dry seasoning
680-795g (1.5-1.75 lbs) chicken breast
Tzatziki
345g (1.25 c) cucumber, cores removed and cut into a small dice
320g (1 c) plain Greek yogurt
2 garlic cloves, grated
1 T olive oil
*2 t dried parsley
1.5 t yondu
0.50 t ground black pepper
0.25 t kosher salt
Lemon Sauce
1 t reserved dry seasoning
0.50 t lemon zest
Juice of 1 lemon
Finishing
5 scallions, sliced thinly on an angle
2 tomatoes, cut into wedges
French fries
Warm pita or other fluffy flatbread (you can find the flatbread recipe from the pictures here)
Recipe Know-how
1. In a small container, rub together the dry seasoning ingredients to combine well.
Reserve 1 t of the mix for later.
2. In a large bowl place all of the marinade ingredients except for the chicken.
Mix well to combine.
Add the chicken and coat well with the marinade.
Cover and refrigerate for at least 4 hours and up to overnight.
Continue on to Step 3.
3. In a medium mixing bowl combine the cucumbers and 0.50 t kosher salt.
Toss well to combine and allow to sit at room temp for 15 minutes tossing occasionally.
In a medium mixing bowl add the remaining tzatziki ingredients.
Working one handful at a time, squeeze the cucumber to remove the liquid and add to the mixing bowl. Discard the liquid.
Stir the sauce to combine.
Taste and adjust as desired. Refrigerate until needed.
Continue on to Step 4.
4. Combine the lemon sauce ingredients in a small bowl. Refrigerate until needed.
5. Heat a large saute pan over medium-high.
Add 1 T vegetable oil.
In batches if necessary, cook the chicken for 3 – 4 minutes on the first side until charred slightly and well browned but not burned.
Flip the chicken, reduce the heat to medium-low and cook for 3 – 4 minutes longer or until cooked through.
Chicken is fully cooked at 74 C / 165 F.
If your chicken breasts are very thick, they may take longer than the times listed to cook through. Be sure to test the chickens’ temperature so that it is fully cooked.
Remove from the pan and rest covered for 5 minutes.
6. Slice the chicken and toss in the resting juices.
Build the sandwich by placing a flatbread on a piece of parchment paper or foil.
Spread with your desired amount of tzatziki and top with the chicken, tomatoes and scallions.
Drizzle with some of the lemon sauce.
Fold the bottom of the flatbread up then wrap the left side over the right.
Wrap in the parchment and then foil.
7. Serve with French fries and extra tzatziki for dipping the fries.
