Souvlaki

Instructions

1. 1 In a large bowl, whisk together the olive oil, lemon juice, minced garlic, dried oregano, ground coriander, paprika, salt, and pepper to create the marinade. Add the cubed chicken thighs and toss until every piece is well coated. Cover and refrigerate for at least two hours, preferably overnight.
2. 2 Prepare the tzatziki by grating the cucumber on the coarse side of a box grater, then squeezing out all excess moisture in a clean tea towel. Combine the drained cucumber with Greek yoghurt, minced garlic, olive oil, and salt. Stir well, cover, and refrigerate until serving time.
3. 3 Remove the marinated chicken from the refrigerator thirty minutes before grilling to bring it to room temperature. Thread the chicken pieces onto skewers, leaving small gaps between pieces to ensure even cooking. You should get about six to seven pieces per skewer.
4. 4 Preheat a charcoal grill, gas grill, or grill pan to high heat. Place the skewers on the grill and cook for four minutes on each side, turning a total of three times, for a total cooking time of twelve to sixteen minutes. The chicken should have charred edges with juicy centres.
5. 5 While the chicken grills, warm the pita breads on the cooler side of the grill for thirty seconds per side until pliable and lightly toasted with a few char spots. Stack and wrap in a clean towel to keep warm and soft.
6. 6 To serve Cypriot-style, lay open a warm pita, spread a generous spoonful of tzatziki across it, then slide the grilled chicken off the skewer directly onto the bread. Top with sliced tomatoes, thinly sliced red onion, and a handful of fresh parsley. Roll tightly and serve immediately.