← Nouns Cooking · Greek

Ingredients

• 800 g boneless chicken thighs or breasts, cut into 3 cm chunks
• 4 tbsp Olive oil
• 1 Lemon, juiced, plus wedges to serve
• 2 cloves Garlic, crushed
• 2 tsp Dried oregano
• ½ tsp Paprika
• 1 tsp Salt
• ½ tsp Black pepper
• 1 red or green pepper, cut into 3 cm squares
• 1 Red onion, cut into 3 cm pieces
• 4 pita breads
• 2 Tomato, sliced

Method

1. If you are using wooden skewers, soak them in water while the chicken marinates.
2. Whisk the oil, lemon juice, garlic, oregano, paprika, salt and pepper. Toss with the chicken, cover and chill for at least 1 hour, or up to half a day.
3. Heat a barbecue, griddle or grill until very hot. Thread the chicken onto 8 skewers, alternating with pieces of pepper and onion.
4. Cook for 10–12 min, turning every few minutes, until charred in places and cooked through to 75°C (165°F) in the thickest piece.
5. Rest for 3 min. Warm the pitas on the grill for 30 seconds a side and serve with the skewers, tomato, lemon wedges and tzatziki.

Tips

• Thighs stay juicier than breast on a fierce grill.
• Tzatziki contains dairy; add it on the side to keep the plate dairy-free.

Sources

Written in our own words after cross-checking these recipes:

My Greek Dish Real Greek Recipes