Grilled Chicken Souvlaki

Serves 4

1 Tbs lemon juice
1 small garlic clove
3/4 cup plain Greek yogurt
1/2 cucumber, peeled, halved lenghtwise, seeded, and diced fine about 1/2 cup
3 Tbs minced fresh mint
1 Tbs minced fresh parsley
3/8 tsp salt
salt
pepper
1 1/2 lb boneless, skinless chicken breasts, trimmed and cut into 1-inch pieces
1/3 cup extra virgin olive oil
2 Tbsminced fresh parsley
1 tspfinely grated lemon zest
1/4 cup lemon juice 2 lemons
1 tsp honey
1 tsp dried oregano
1 green bell pepper, quartered, stemmed, and seeded, each quarter cut into 4 chunks
1 small red onion, ends trimmed, peeled, and halved lengthwise, each half cut into 4 chunks
4 8-inch pita breads

For the Tzatziki Sauce

Whisk lemon juice and garlic together in a small bowl.

Let stand for 10 minutes.

Stir in yogurt, cucumber, mint, parsley, and salt.

Cover and set aside.

For the Chicken

Dissolve 2 tablespoons salt in 1 quart cold water.

Submerge chicken in brine, cover, and refrigerate for 30 minutes.

While chicken is brining combine oil, parsley, lemon zest, lemon juice, honey, oregano, and 1/2 teaspoon pepper in a medium bowl.

Transfer 1/4 cup oil mixture to a large bowl and set aside to toss with cooked chicken.

Remove chicken from brine and pat dry with paper towels.

Toss chicken with remaining oil mixture.

Thread 4 pieces of bell pepper, concave side up, onto one 12-inch metal skewer.

Thread one fourth of the chicken onto the skewer.

Thread 2 chunks of onion onto the skewer, and place the skewer on a plate.

Repeat skewering remaining chicken and vegetables on 3 more skewers.

Lightly moisten 2 pita breads with water.

Sandwich 2 unmoistened pita breads between moistened pita breads and wrap stack tightly in lightly greased heavy-duty aluminum foil.

For a Charcoal Grill

Open bottom vent completely.

Light chimney starter mounded with charcoal briquettes 7 quarts.

When top of coals are partially covered with ash, pour evenly over half of the grill.

Set cooking grate in place, cover, and open lid vent completely.

Heat grill until hot, about 5 minutes.

For a Gas Grill

Turn all burners to high, cover, and heat grill until hot, about 15 minutes.

Leave primary burner on high and turn off other burners.

Clean and oil cooking grate.

Place skewers on hotter side of the grill and cook, turning occasionally, until chicken and vegetables are well browned on all sides and chicken register 160°F, 15 to 20 minutes.

Using fork, push chicken and vegetables off skewers into bowl of reserved oil mixture.

Stir gently, breaking up onion chinks; cover with foil and let sit for 5 minutes.

Meanwhile, place packet of pitas on the cooler side of the grill.

Flip occasionally to heat, about 5 minutes.

Lay each warm pita on 12-inch square of foil.

Spread each pita with 2 tablespoons of tzatziki.

Place one fourth of the chicken and vegetables in the middle of each pita.

Roll into cylindrical shape and serve.

The Complete America's Test Kitchen TV Show Cookbook 2001-2017. Page 544. U.S.A.: Penguin Random House, 2016.