Greek-inspired grilled chicken thighs marinated in a flavorful blend of garlic, oregano, lemon, and Dijon mustard, served with homemade pita bread, creamy tzatziki sauce, and fresh tomato-onion relish. The mustard marinade caramelizes into a beautiful lacquer on the grilled chicken, creating juicy, flavorful meat wrapped in smoky, yeasty pita.
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1
If using wooden skewers, soak them in water for at least 30 minutes to a few hours to prevent burning.
2
Cut the chicken thighs lengthwise in half, then turn 90 degrees and cut into roughly 1-inch cubes for even grilling.
3
Place the diced chicken in a bowl and add olive oil, salt, minced garlic, oregano, black pepper, Dijon mustard, lemon zest, and lemon juice. Toss until all the meat is well coated, then refrigerate for at least 30 minutes or up to 24 hours.
4
Combine flour, instant yeast, salt, sugar, and olive oil in a food processor and pulse about 5 times to mix. With the processor running, slowly stream in the warmed beer until a shaggy dough forms.
5
Turn the dough onto a lightly floured work surface and knead for about 2 minutes, alternating between pushing with the palm and squeezing until it becomes slightly elastic and cohesive.
6
Divide the dough into 4 equal pieces of roughly 150g each. Shape each into a ball, cover with a damp paper towel, and let rest at room temperature for 15 minutes.
7
Grate the cucumber on a box grater, place on layered paper towels, bundle up, and squeeze out the excess moisture. Transfer the dried grated cucumber to a bowl and combine with Greek yogurt, mayonnaise, minced garlic, salt, fresh dill, and lemon juice, stirring until smooth and well mixed.
8
Dice 2 medium tomatoes and finely dice half a red onion. Add chopped parsley and mix together gently until combined. (Note: do not add salt to prevent the vegetables from releasing excess moisture)
9
On a lightly floured surface, roll out each ball of dough to approximately 8 inches in diameter. If it sticks, flip it over or turn 90 degrees and add a bit more flour to prevent sticking to the pin. Repeat with the remaining dough.
10
Preheat the grill to 550°F. Thread the marinated chicken onto soaked wooden skewers (about 10-12 pieces per skewer). Place the skewers on one side of the grill and pita bread on the other. Grill the chicken for 15-20 minutes, turning occasionally until all sides are well charred. Grill pitas for about 2 minutes per side until they have nice grill marks.
11
Remove the chicken from the skewers and chop into smaller pieces, roughly half an inch in size. Place about 8 oz of chicken on a warm pita bread.
12
Top with about 3 generous spoonfuls of tzatziki sauce, followed by 2 big dollops of tomato-onion relish, and finish with a handful of sliced pepperoncini peppers.
13
Wrap with foil or parchment paper to keep contents contained, leaving the top open to reveal the delicious filling inside.
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