Grilled Chicken Souvlaki

It's been a pretty busy summer for me so far.  I have to admit that I haven't been cooking nearly as much as usual.  But there's a good reason for that, I've been cooking for just myself since my boyfriend has been away in Asia for a good part of the summer.  And I can now relate to most single people when they say that it isn't as motivating to cook for one.

On the plus side, living on my own during the summer has made me become a much more independent person.  However when it came to the kitchen, I was already very independent but one thing that I never mastered was the grill.  Actually, I've never even turned on the barbecue before!  So this was part of the list of manly things I had to learn how to do.  It turns out that I'm not as good as my boyfriend but that's only because I haven't practiced enough to know our grill and that I've been alone, running back and forth from the kitchen to the patio to tame the grill.  For sure I've learned that mise-en-place is key if you're alone.

I don't have too many grilling recipes up on the blog but this one is one that my boyfriend and I made on our last week together as he was teaching me how to turn on a propane tank.  We made chicken souvlaki and it was delicious!!

Greek is one of our go-to take out meals and it was fun to recreate it at home.  The meat is super moist and tasty thanks to the simple marinate and the dressing that's it's tossed in once cooked.  I liked the way that the greek pita breads were heated, it's just the right texture without having to pan fry them.  I cheated and used my favourite brand of tzatziki sauce but feel free to make your own using Greek yogurt.  This grilled chicken souvlaki pairs really well with a nice Greek salad.  Yum! Thinking about it makes me miss my grill master but soon enough we'll be making this wonderful meal again before the end of summer.

Here's how I assembled the pitas, I placed the pita on a piece of foil then generously added some tzatziki in the center.

I added some of the grilled veggies and chicken.

Then I added lettuce for some crunch and colour because that's how I like my pitas.

I then folded the pita and used the foil to hold it in place.  Now it's ready to eat!

Grilled Chicken Souvlaki

Serves 4

Salt and pepper

1 1/2 pounds boneless, skinless chicken breasts, trimmed and cut into 1-inch pieces

1/3 cup extra-virgin olive oil

2 tablespoons minced fresh parsley

1 teaspoon finely grated lemon zest plus 1/4 cup juice (2 lemons)

1 teaspoon honey

1 teaspoon dried oregano

1 red bell pepper, quartered, stemmed, seeded, each quarter cut into 4 chunks

1 small red onion, ends trimmed, peeled, halved lengthwise, each half cut into 4 chunks

4 (8-inch) pita breads

8 tablespoons of tzatziki

Dissolve 2 tablespoons salt in 1 quart cold water.  Submerge chicken in brine, cover, and refrigerate for 30 minutes.  While chicken is brining, combine oil, parsley, lemon zest and juice, honey, oregano, and 1/2 teaspoon pepper in medium bowl.  Transfer 1/4 cup oil mixture to large bowl and set aside to toss with cooked chicken.

Remove chicken from brine and pat dry with paper towels.  Toss chicken with remaining oil mixture.  Thread 4 pieces of bell pepper, concave side up, onto one 12-inch metal skewer.  Thread one-quarter of chicken onto skewer.  Thread 2 chunks of onion onto skewer, and place skewer on plate.  Repeat skewering remaining chicken and vegetables on 3 more skewers.  Lightly moisten 2 pita breads with water.  Sandwich 2 unmoistened pita breads between moistened pita breads and wrap stack tightly in lightly greased heavy-duty aluminum foil.

For a Charcoal Grill: Open bottom vent completely.  Light large chimney starter mounded with charcoal briquettes (7 quarts).  When top coals are partially covered with ash, pour evenly over half of grill.  Set cooking grate in place, cover, and open lid vent completely.  Heat grill until hot, about 5 minutes.

For a Gas Grill: Turn all burners to high, cover, and heat grill until hot, about 15 minutes.  Leave primary burner on high and turn off other burner(s).

Clean and oil cooking grate.  Place skewers on hotter side of grill and cook, turning occasionally, until chicken and vegetables are well browned on all sides and chicken registers 160 degrees, 15 to 20 minutes.  Using fork, push chicken and vegetables off skewers into bowl of reserved oil mixture.  Stir gently, breaking up onion chunks; cover with foil and let sit for 5 minutes.

Meanwhile, place packet of pitas on cooler side of grill.  Flip occasionally to heat, about 5 minutes.

Lay each warm pita on 12-inch square of foil.  Spread each pita with 2 tablespoons tzatziki.  Place one-quarter of chicken and vegetables in middle of each pita.  Roll into cylindrical shape and serve.

Source: Cook's Illustrated