Grilled Chicken Souvlaki with Tzatziki and Charred Pita
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Ingredients & Equipment
What we send
- 2 clovesgarlic
- 1/8 ounceoregano
- 1/2 poundzucchini
- 1ear corn
- 1/2English cucumber
- 1 packethoney
- 2boneless skinless chicken breasts
- 1 containernonfat Greek yogurt
- 2pita breads
What You’ll Need
- olive oil
- kosher salt
- black pepper
- grill or grill pan
- aluminum foil
- large resealable plastic bag (optional)
Preheat grill to medium heat. Mince garlic. Peel shallot, mince up to 1 tablespoon, and place in a large bowl—save any remainder for another use. Rinse remaining produce. Roughly chop oregano leaves, discarding stems. Halve lemons. Halve zucchini lengthwise. Shuck corn, discarding husk and silk. Using the large holes of a box grater, grate cucumber; alternatively, finely chop.
In a separate large bowl or resealable plastic bag, combine honey, oregano, half of garlic, juice of ½ lemon, 2 tablespoons olive oil, ½ teaspoon salt, and pepper as desired. Pat chicken dry with paper towel, add to marinade, and turn to coat. Set aside to marinate at room temperature for 10-15 minutes.
While chicken marinates, line a medium bowl with paper towels or a clean kitchen towel. Add grated cucumber to prepared bowl, wrap in towels, and squeeze out and discard any excess moisture (this will keep your sauce from getting watery). Return drained cucumber to medium bowl and stir in yogurt, juice of ½ lemon, remaining garlic, ¼ teaspoon salt, and pepper as desired to combine. Set aside until ready to serve.
Grill Chicken and Corn
If using a grill pan, place it over medium heat now. Remove chicken from marinade, allowing excess to drip off, and place on grill. Cook until lightly charred, cooked through, and no longer pink, 4 minutes per side. Meanwhile, grill corn, rotating occasionally, until bright yellow and charred in spots, 8-10 minutes total. Transfer chicken to a plate and cover loosely with foil to keep warm. Transfer corn to cutting board or plate to cool.
Grill Zucchini, Lemon, and Pita
Drizzle zucchini all over with olive oil, then add to grill in a single layer. Cook until charred and tender, 3-5 minutes per side. Grill remaining lemon cut-side down until slightly charred, 3 minutes. Grill pita until toasted and warmed through, 1 minute per side.
Finish Vegetables and Plate
When cool enough to handle, slice corn kernels off cob and add to large bowl with shallot. Cut zucchini crosswise into 1-inch half-moons and add to bowl with corn. Add juice of charred lemon, ¼ teaspoon salt, and pepper, and toss to combine. Tear pita into pieces and serve with vegetables, grilled chicken, and tzatziki for dipping. Dig in!