Chicken Souvlaki With Tzatziki Sauce
Traditional Greek Souvlaki takes several hours to marinate. We’re making a quick version by infusing the flavors of garlic and oregano into the chicken as it cooks in the pan. This is perfect for a fast weeknight meal.
¼ cup extra-virgin olive oil
1 pound boneless skinless chicken breast, cut into 1-inch-wide strips
Kosher salt and freshly ground black pepper
6 whole cloves garlic, unpeeled
1 (0.75-ounce) package fresh oregano
1 Roma tomato, seeded and diced
2 (6-inch) pieces pita bread
2/3 cup plain Greek yogurt
½ English cucumber, peeled, seeded and finely diced
1 clove garlic, finely minced
2 tablespoons chopped fresh dill
Heat a large skillet over medium-high heat. When skillet is hot, add oil and season chicken with salt and pepper. Add chicken to the skillet, immediately followed by garlic and oregano, and cook until chicken has cooked through and exterior is golden brown, about 6 to 7 minutes per side.
While chicken is cooking, make the tzatziki sauce. In a small bowl, whisk together all ingredients until completely combined. Season to taste with salt.
To assemble, lightly toast the pita in the oven or directly on the stove burner. When pita is warm and pliable, spoon 2 heaping tablespoons of Tzatziki down the center of the bread. Top with chicken tenders and more Tzatziki sauce. Garnish with freshly chopped tomatoes and serve immediately.