关于此食谱

一种深受喜爱的希腊街头美食，鸡肉串烤采用腌制鸡块穿在串签上，烧烤至多汁金黄完美。腌料——以橄榄油、柠檬、大蒜和牛至为基础——简单却风味深厚，成品清爽、草本香气浓郁、令人满足。将其装入温暖的皮塔饼中，配以清凉的佐料酸奶酱、新鲜番茄和红洋葱，呈现完整的酒馆体验。

步骤说明

1. 1

   In a large mixing bowl, whisk together the olive oil, lemon juice, lemon zest, minced garlic, dried oregano, dried thyme, kosher salt, black pepper, and paprika until well combined.

2. 2

   Add the chicken thighs chunks to the marinade and toss thoroughly to coat every piece. Transfer to a Ziploc bag or cover the bowl tightly with plastic wrap. Refrigerate for at least 2 hours, or up to 8 hours for maximum flavor.

3. 3

   While the chicken thighs marinates, make the tzatziki. Grate the English cucumber on the large holes of a grater, then wrap it in a clean kitchen towel or several layers of paper towel and squeeze firmly to remove as much liquid as possible.

4. 4

   In a bowl, stir together the Greek yogurt, squeezed English cucumber, garlic, lemon juice, olive oil, and fresh dill. Season with a pinch of kosher salt, taste, and adjust as needed. Cover and refrigerate until ready to serve (the flavor improves as it sits).

5. 5

   When ready to cook, preheat your grill to ^[medium-high heat] (around ![425–450°F]). If using wooden skewers, soak them in water for at least 30 minutes beforehand to prevent burning.

6. 6

   Remove the chicken thighs from the marinade, letting any excess drip off. Thread the chunks onto skewers, packing them snugly but not too tightly — about 5–6 pieces per skewer.

7. 7

   Oil the grill grates lightly. Place the skewers on the grill and cook for 10–12 minutes total, turning every 3–4 minutes, until the chicken thighs is charred at the edges, cooked through, and an instant-read meat thermometer reads %[165°F] at the thickest piece.

8. 8

   Transfer the skewers to a plate and let them rest for 3–5 minutes before serving. This allows the juices to redistribute and keeps the chicken thighs moist.

9. 9

   Warm the pita bread on the grill for about 30–60 seconds per side until soft and lightly toasted. Slide the chicken thighs off the skewers and serve in or alongside the warm pita bread, topped generously with tzatziki, diced tomatoes, sliced red onion, and any optional garnishes like shredded romaine lettuce or fresh flat-leaf parsley.