Σουβλάκι

Combine the olive oil, lemon juice, minced garlic, oregano, paprika, salt, and pepper in a bowl. Add the cubed chicken thighs and toss to coat thoroughly. Cover and refrigerate for at least two hours, up to overnight, for maximum flavour penetration.

Make the tzatziki by grating the cucumber on the large holes of a box grater, then squeezing it firmly in a clean kitchen towel to extract all the moisture. Combine with the yogurt, garlic, olive oil, lemon juice, and salt. Refrigerate until serving.

Thread the marinated chicken onto skewers, leaving small gaps between pieces for even cooking. If using wooden skewers, soak them in water for thirty minutes beforehand. Allow the skewered chicken to come to room temperature for fifteen minutes before grilling.

Preheat a grill or grill pan to high heat and brush with oil. Grill the chicken skewers for four minutes per side, turning to cook all four sides, until the chicken is charred at the edges and cooked through with juices running clear.

While the chicken grills, warm the pita breads on the grill for thirty seconds per side until soft and pliable. Prepare the serving components by slicing tomatoes, thinly slicing red onion into rings, and shredding lettuce.

Slide the grilled chicken off the skewers onto the warm pita breads. Top with sliced tomatoes, red onion rings, shredded lettuce, and a generous drizzle of the cold, creamy tzatziki sauce. Roll or fold the pita around the filling.

Serve the souvlaki immediately while the chicken is hot and the pita is warm. Wrap the bottom of each pita in paper or foil for easier handling. Provide extra tzatziki and lemon wedges on the side for squeezing over the grilled chicken.