Blackstone Chicken Souvlaki with Homemade Pita and Tzatziki Sauce

Yields: 4-6 servings
Prep time: 45 minutes (plus 1-2 hours for pita dough rise)
Cook time: 25-35 minutes
Ingredients:
For the Chicken Souvlaki:
1.5 lbs boneless, skinless chicken breasts or thighs, cut into 1-inch cubes
1/4 cup olive oil
3 tbsp fresh lemon juice
1 tbsp dried oregano
1 tsp garlic powder (or 2 cloves minced garlic)
1/2 tsp salt
1/4 tsp black pepper
Wooden or metal skewers (if using wooden, soak them in water for at least 30 minutes)
For the Homemade Pita Bread:
1 cup warm water (105-115°F / 40-46°C)
1 packet (2 1/4 tsp) active dry yeast
1 tsp sugar
2 1/2 – 3 cups all-purpose flour, plus more for dusting
1 tsp salt
2 tbsp olive oil, plus more for cooking
For the Tzatziki Sauce:
1 large cucumber (English or regular), grated and squeezed dry
1.5 cups plain Greek yogurt (full-fat or 2%)
2 cloves garlic, minced
2 tbsp fresh dill, chopped (or 1 tbsp dried dill)
1 tbsp olive oil
1 tbsp white wine vinegar or fresh lemon juice
1/2 tsp salt
1/4 tsp black pepper
For Serving (Optional):
Sliced red onion
Chopped tomatoes
Shredded lettuce
Feta cheese
Instructions:
Part 1: Prepare the Tzatziki Sauce (Make Ahead)
Grate Cucumber: Grate the cucumber. Place it in a clean kitchen towel or paper towels and squeeze out as much excess liquid as possible. This step is crucial to prevent watery tzatziki.
Combine Ingredients: In a medium bowl, combine the squeezed cucumber, Greek yogurt, minced garlic, chopped dill, olive oil, white wine vinegar (or lemon juice), salt, and pepper.
Chill: Stir well to combine. Cover and refrigerate for at least 30 minutes, or preferably an hour or more, to allow the flavors to meld.
Part 2: Marinate the Chicken Souvlaki
Combine Marinade: In a large bowl, whisk together the olive oil, lemon juice, oregano, garlic powder, salt, and pepper.
Add Chicken: Add the cubed chicken to the marinade, tossing to coat evenly.
Marinate: Cover the bowl and refrigerate for at least 30 minutes, or up to 4 hours for best flavor.
Skewer: If using skewers, thread the marinated chicken onto them (about 4-5 pieces per skewer).
Part 3: Make the Homemade Pita Bread Dough
Activate Yeast: In a large bowl, combine the warm water, yeast, and sugar. Let it sit for 5-10 minutes until foamy.
Add Wet Ingredients: Stir in the 2 tbsp olive oil and salt.
Add Flour: Gradually add 2 1/2 cups of flour, mixing with a wooden spoon or your hands until a shaggy dough forms.
Knead: Turn the dough out onto a lightly floured surface. Knead for 5-7 minutes, adding more flour a tablespoon at a time if the dough is too sticky, until it’s smooth and elastic.
First Rise: Lightly grease a clean bowl with olive oil. Place the dough in the bowl, turning to coat. Cover with plastic wrap or a damp kitchen towel and let rise in a warm place for 1-2 hours, or until doubled in size.
Divide Dough: Gently punch down the dough. Divide it into 8-10 equal pieces. Roll each piece into a smooth ball.
Shape Pita: On a lightly floured surface, roll each dough ball into a thin, round disc, about 6-7 inches in diameter and about 1/8 inch thick. Cover the shaped pitas with a clean towel while you roll the remaining dough.
Part 4: Cook on the Blackstone Griddle
Preheat Griddle: Preheat your Blackstone griddle to medium-high heat (about 375-400°F). You’ll want a medium-hot zone for the chicken and a slightly less hot zone for the pita.
Cook Chicken Souvlaki:
Lightly oil a section of the griddle.
Place the chicken skewers on the hot griddle. Cook for 3-5 minutes per side, turning occasionally, until the chicken is cooked through, nicely browned, and has some charred bits. This should take about 12-15 minutes total. Remove cooked chicken to a platter and cover loosely with foil to keep warm.
Cook Pita Bread:
While the chicken rests (or simultaneously if you have space), lightly oil another section of the griddle.
Place one or two pita discs on the griddle. Cook for 1-2 minutes per side. The pita should puff up beautifully. Cook until golden brown spots appear and the pita is cooked through but still soft and pliable.
Remove cooked pita to a clean towel-lined basket or plate to keep warm. Repeat with remaining pita dough.
Part 5: Assemble and Serve