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Chicken Souvlaki with Tzatziki
Souvlaki translates from the Greek as “skewer,” but for this easy weeknight rendition, we forgo the skewers and cook individual pieces of chicken. And instead of firing up the grill, we simply turn on the broiler. A quick marinade of olive oil, garlic, lemon and oregano seasons boneless, skinless thighs while the oven heats. Souvlaki wouldn’t be complete without tzatziki, a cooling cucumber-yogurt condiment; for ours, we shred then salt an English cucumber, and add fresh dill for bright herbal notes. To eat as a wrap, squeeze fresh lemon juice over the chicken, then spread tzatziki on the pita and tuck in the meat and veggies.
English cucumber, halved, seeded and shredded on the large holes of box grater
Kosher salt and ground black pepper
01In a colander set over a bowl, toss the shredded cucumber with ½ teaspoon salt. Set aside to drain for at least 10 minutes.Meanwhile, in a large bowl, whisk together 2 tablespoons of oil, 2 teaspoons of lemon juice, two-thirds of the garlic, 1 tablespoon of oregano, 1 teaspoon salt and ¾ teaspoon pepper. Add the chicken and toss to coat; let stand at room temperature while the broiler heats.
Do you recommend Turkish or Mexican Oregano for this dish?