Chicken Souvlaki with Tzatziki-Style Yogurt Sauce

Chicken Souvlaki with Tzatziki-Style Yogurt Sauce
Serves 4.

Ingredients:
For the chicken:

2 cloves garlic, minced
1 teaspoon dried oregano, plus more as needed
1 teaspoon kosher salt, plus more as needed
Freshly ground black pepper
1/4 cup extra-virgin olive oil, plus 2 tablespoons more for brushing pita breads
2 pounds boneless, skinless chicken thighs or breast, cut into 1 1/2-inch cubes
8 small pita breads (about 10 ounces) 

For the yogurt sauce: 
1/2 cup Greek yogurt
2 tablespoons mayonnaise
Zest of 1/2 lemon
1 tablespoon lemon juice
1 small garlic, minced
Kosher salt
Freshly ground black pepper

Steps:
1. Prepare the chicken: In a medium bowl, whisk together the garlic, oregano, kosher salt, a few pinches of pepper and 1/4 cup of the olive oil. Place the chicken in the marinade and toss to coat. Cover and let marinate for 30 minutes, or refrigerate for up to 8 hours. (If marinating for a short time, season with an extra 1/2 teaspoon kosher salt.)

2. Heat a broiler to high (see NOTE below about grilling option) and place an oven rack about 6 inches underneath it. Line a large baking sheet with foil. Spread the chicken pieces on the baking sheet. 

3. Place the baking sheet of chicken under the broiler, and cook on one side until slightly charred, about 10 minutes, moving the baking sheet from one side of the oven to another every 3 minutes to cook the chicken pieces evenly under the broiler. Flip, and cook the second side for 1 to 3 minutes more. Once cooked, taste a piece of chicken and season with more salt and pepper, as needed.

4. Make the yogurt sauce: In a medium bowl, combine the yogurt, mayonnaise, lemon zest and juice, garlic, and a big pinch each of salt and pepper. Add more salt, pepper, and lemon juice to taste; set aside.

5. Set a cast iron skillet over high heat. Once hot, brush the pita breads on both sides with the remaining 2 tablespoons of olive oil. Sprinkle with salt, and a touch of oregano, if you choose. Place a slice or two of pita bread in the hot skillet, and let cook until warmed through and lightly browned. Flip and repeat with the second side. Repeat with remaining pita; keep warm. 

6. Serve chicken with yogurt sauce and warmed pita bread. Recipe by Jill Santopietro.

Note: You can use a grill pan or outdoor grill for cooking the chicken and warming the pita, instead of the broiler or cast-iron pan. Flip the chicken once grill marks form on the first side, and continuing cooking (and flipping, as needed), for a total of 11 to 14 minutes.