Blackstone Chicken Souvlaki with Homemade Pita and Tzatziki Sauce

Introduction

Transport your taste buds to the sun-drenched shores of Greece, even when cooking on your favorite outdoor griddle. This comprehensive guide will walk you through creating authentic Chicken Souvlaki, from perfectly marinated skewers to fluffy homemade pita bread and a cool, creamy tzatziki sauce, all expertly cooked on the Blackstone griddle. It’s a meal that celebrates fresh flavors, simple techniques, and the joy of shared outdoor dining.

Ingredients: The Greek Pantry Essentials

Success in Greek cooking hinges on fresh, quality ingredients. Plan your shopping carefully to ensure you have everything needed for this multi-component feast.

For the Chicken Souvlaki:

• Chicken Thighs: 2 lbs boneless, skinless chicken thighs are ideal for juiciness and flavor, cut into 1-inch cubes. Chicken breast can be used but tends to dry out more easily.

• Olive Oil: ¼ cup good quality extra virgin olive oil.

• Lemon Juice: ¼ cup fresh lemon juice (from 1-2 lemons).

• Garlic: 4-5 cloves, minced.

• Dried Oregano: 2 tablespoons dried Greek oregano (essential for authentic flavor).

• Salt: 1 teaspoon kosher salt, or to taste.

• Black Pepper: ½ teaspoon freshly ground black pepper.

• Optional Enhancers: 1 teaspoon smoked paprika, a pinch of red pepper flakes, 1 tablespoon red wine vinegar.

• Skewers: Wooden or metal skewers. If using wooden, soak them in water for at least 30 minutes to prevent burning.

For the Homemade Pita Bread:

• All-Purpose Flour: 3 cups, plus more for dusting.

• Warm Water: 1 cup (around 105-115°F / 40-46°C).

• Active Dry Yeast: 1 packet (2 ¼ teaspoons).

• Sugar: 1 teaspoon granulated sugar (feeds the yeast).

• Salt: 1 teaspoon kosher salt.

• Olive Oil: 2 tablespoons, plus more for brushing the griddle.

For the Tzatziki Sauce:

• English Cucumber: 1 large, or 2 small.

• Plain Greek Yogurt: 1 ½ cups (full-fat or 2% for best results).

• Garlic: 2-3 cloves, minced (or grated).

• Fresh Dill: 2 tablespoons finely chopped fresh dill (essential).

• Lemon Juice: 1 tablespoon fresh lemon juice.

• Olive Oil: 1 tablespoon extra virgin olive oil.

• Salt: ½ teaspoon kosher salt, or to taste.

• Black Pepper: ¼ teaspoon freshly ground black pepper.

For Serving:

• Red Onion: Thinly sliced.

• Tomatoes: Diced or sliced.

• Lettuce: Shredded romaine or crisp green lettuce.

• Optional: Feta cheese, Kalamata olives.

How To Make It: Your Griddle-Fired Greek Feast Steps

This meal requires a bit of foresight, as the chicken needs to marinate and the tzatziki benefits from chilling. Plan to start the chicken marinade and tzatziki at least 4 hours ahead, or even the day before.

Step 1: The Tzatziki Sauce (Make Ahead)

1. Prepare Cucumber: Grate the cucumber using the large holes of a box grater. Place the grated cucumber in a clean kitchen towel or several layers of paper towels and squeeze out as much excess liquid as possible. This is crucial for a thick, non-watery tzatziki.

2. Combine Ingredients: In a medium bowl, combine the squeezed cucumber, Greek yogurt, minced garlic, chopped fresh dill, lemon juice, olive oil, salt, and pepper.

3. Mix and Chill: Stir until well combined. Taste and adjust seasonings if necessary. Cover and refrigerate for at least 1 hour (preferably 4 hours or overnight) to allow the flavors to meld.

Step 2: The Chicken Souvlaki Marinade (Make Ahead)

1. Cut Chicken: Cut the chicken thighs into uniform 1-inch cubes.

2. Prepare Marinade: In a large bowl or resealable bag, combine the olive oil, lemon juice, minced garlic, dried oregano, salt, pepper, and any optional enhancers.

3. Marinate Chicken: Add the chicken cubes to the marinade, ensuring all pieces are well coated.

4. Refrigerate: Cover the bowl or seal the bag and refrigerate for at least 2 hours, or up to 24 hours for maximum flavor.

Step 3: Homemade Pita Bread – The Dough

1. Activate Yeast: In a large bowl, combine the warm water, sugar, and yeast. Stir gently and let sit for 5-10 minutes until frothy. This indicates the yeast is active.

2. Add Remaining Ingredients: Add the olive oil, salt, and 1 ½ cups of flour to the yeast mixture. Mix with a spoon until combined.

3. Knead Dough: Gradually add the remaining flour, ½ cup at a time, mixing until a shaggy dough forms. Turn the dough out onto a lightly floured surface and knead for 5-7 minutes until smooth and elastic. It should be slightly tacky but not sticky.

4. First Rise: Lightly grease the bowl with olive oil. Place the dough in the bowl, turning once to coat. Cover the bowl with plastic wrap or a clean kitchen towel and let it rise in a warm place for 1-1 ½ hours, or until doubled in size.

5. Divide Dough: Gently punch down the risen dough. Divide it into 8 equal pieces (about 3 oz each).

6. Shape and Second Rise: Roll each piece into a smooth ball. On a lightly floured surface, flatten each ball into a disk about 6-7 inches in diameter and ¼ inch thick. Don’t make them too thin or they won’t puff.

7. Rest: Place the shaped pitas on a parchment-lined baking sheet, leaving some space between them. Cover loosely with a clean towel and let them rest for 20-30 minutes. This second rest is crucial for puffing.

Step 4: Skewering the Chicken

1. Prepare Skewers: If using wooden skewers, ensure they are well-soaked.

2. Thread Chicken: Thread the marinated chicken pieces onto the skewers. Don’t pack them too tightly; leave a little space between pieces for even cooking.

Step 5: Blackstone Griddle Time!

This is where the magic happens. Prepare your griddle for multi-zone cooking if possible, with one hotter zone for the chicken and a slightly less hot zone for the pita.

1. Preheat Griddle: Preheat your Blackstone griddle to medium-high heat. You’ll want one zone around 400-450°F (200-230°C) for the chicken and a slightly cooler zone (medium) for the pita.

2. Cook Chicken Souvlaki:

   • Lightly oil the hot zone 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 and has beautiful char marks. Chicken should reach an internal temperature of 165°F (74°C).

   • Blackstone Tip: Don’t overcrowd the griddle. Cook in batches if necessary to maintain consistent heat.

   • Once cooked, remove the skewers to a platter and cover loosely with foil to keep warm.

3. Cook Homemade Pita Bread:

   • While the chicken is cooking, or immediately after, move to the slightly cooler zone (or reduce heat if using one zone).

   • Lightly oil the griddle surface.

   • Place 1-2 pita breads on the griddle. Cook for 1-2 minutes per side, until they puff up beautifully and have golden-brown spots. The puffing is a sign of a perfect pita!

   • Remove cooked pitas to a clean towel-lined basket to keep warm and soft. Repeat with remaining pita dough.

Step 6: Assemble and Serve!

1. Remove Chicken from Skewers: You can serve the chicken on skewers or slide the cooked chicken off the skewers into a serving bowl.

2. Lay out components: Arrange the warm pita bread, chicken souvlaki, tzatziki sauce, sliced red onion, diced tomatoes, shredded lettuce, and any optional toppings on your serving table.

3. Build Your Plate: Encourage everyone to build their own souvlaki! Spread tzatziki on a warm pita, add chicken, fresh veggies, and a sprinkle of feta.

4. Enjoy!

You Must Know: Essential Souvlaki & Griddle Wisdom

• Marination Time is Key: Don’t skimp on the marination for the chicken. The lemon juice and olive oil tenderize the meat and infuse it with classic Greek flavors.

• The Power of Greek Oregano: There’s a difference! Seek out dried Greek oregano for its robust, earthy, and slightly peppery flavor that defines souvlaki.

• Squeeze the Cucumber! This is non-negotiable for good tzatziki. Skipping this step will result in a watery, less appealing sauce.

• Don’t Overwork Pita Dough: While kneading is important, overworking can make the dough tough. Aim for smooth and elastic.

• Pita Puffing Secret: The second rest of the shaped pita dough and a hot griddle are crucial for achieving that characteristic puff. If your griddle isn’t hot enough, they won’t puff as well.

• Griddle Zones: Utilizing different heat zones on your Blackstone is a game-changer for meals like this, allowing you to cook multiple components simultaneously at their optimal temperatures.

• Clean Griddle: Start with a clean griddle. Any leftover residue can impart unwanted flavors.

• Internal Temperature: Always cook chicken to an internal temperature of 165°F (74°C) for food safety. A meat thermometer is your best friend.

Topping & Serving Variations: Customize Your Greek Feast

• Feta Fanatic: Crumble fresh feta cheese liberally over your finished souvlaki.

• Kalamata Olives: Add a handful of pitted Kalamata olives to your wrap or serving platter.

• Grilled Peppers/Onions: For an extra layer of flavor, quickly grill some sliced bell peppers and red onions on the griddle alongside the chicken.

• Spicy Kick: Add a pinch of red pepper flakes to your chicken marinade or directly into your tzatziki for a bit of heat.

• Hummus: While not traditional souvlaki, a dollop of store-bought or homemade hummus can be a delicious addition.

• Fresh Herbs: Beyond dill, a sprinkle of fresh mint or parsley can brighten the tzatziki or garnish the plate.

Make It A Meal: Beyond the Pita

• Souvlaki Bowl: For a gluten-free or lighter option, serve the chicken, tzatziki, and fresh veggies over a bed of quinoa, rice, or a large salad.

• Greek Salad Side: A classic Greek salad (tomatoes, cucumber, red onion, olives, feta, oregano, olive oil) is the perfect accompaniment.

• Lemon Potatoes: Roast or grill some lemon-herb potatoes as a hearty side dish.

• Grilled Halloumi: Slice halloumi cheese and quickly grill it on the Blackstone until golden brown for a salty, squeaky addition.

Pro Tips for the Blackstone Chef

• Pre-Soak Wooden Skewers: Don’t forget this! It prevents them from burning on the hot griddle.

• Don’t Overcrowd: Give your chicken and pita space on the griddle. Overcrowding drops the griddle temperature and can steam food instead of searing it.

• Oil Sparingly: A thin, even layer of oil is all you need for the griddle. Too much can make food greasy.

• High Heat for Char: For that beautiful char on the chicken, ensure your griddle is sufficiently hot.

• Pita Watch: Keep a close eye on the pita; it cooks quickly. Once it puffs, it’s almost done.

• Keep Pitas Warm: Wrap cooked pitas in a clean towel to keep them soft and pliable until serving.

• Tzatziki Age: Tzatziki flavors deepen as it sits. Making it a day ahead is highly recommended.

• Uniform Chicken Cubes: Cutting chicken into roughly equal sizes ensures even cooking.

• Clean Up As You Go: While the griddle is still warm, scrape it down to make cleanup easier later.

• Temperature Control: Learn to adjust your griddle’s burners to create different heat zones for optimal cooking of multiple components.

Recipe FAQs: Your Blackstone Souvlaki Questions Answered

• Q: Can I use chicken breast instead of thighs?

  • A: Yes, but chicken breast is leaner and can dry out more easily. Cook it for less time and be extra careful not to overcook. Thighs are generally more forgiving and flavorful for souvlaki.

• Q: My pita isn’t puffing! What went wrong?

  • A: Common reasons include:

    • Not letting the dough rest enough after shaping (the second rise).

    • Griddle not hot enough.

    • Dough rolled too thin or too thick.

    • Yeast wasn’t active.

• Q: How long can I keep the marinated chicken?

  • A: The chicken can safely marinate in the refrigerator for up to 24 hours. Any longer and the lemon juice can start to “cook” the chicken, changing its texture.

• Q: Can I make the pita dough ahead of time?

  • A: Yes! After the first rise, you can punch down the dough, lightly oil it, and store it in an airtight container in the refrigerator for up to 2 days. Let it come to room temperature for about 30 minutes before dividing and shaping.

• Q: My tzatziki is watery. How can I fix it?

  • A: The most likely culprit is not squeezing enough liquid from the cucumber. If it’s already mixed, you can try straining it through a fine-mesh sieve lined with cheesecloth for a while, or stir in a spoonful of extra thick Greek yogurt.

• Q: What’s the best way to clean my Blackstone after cooking?

  • A: While the griddle is still warm, scrape off any food residue with your griddle scraper. Add a small amount of water (or cooking oil) to help lift stubborn bits. Scrape again, wipe clean with paper towels, and then apply a thin layer of cooking oil to season and protect the surface.

• Q: Can I use store-bought pita bread?

  • A: Absolutely! While homemade pita is a game-changer, store-bought pita will work. Warm it on the Blackstone griddle for about 30 seconds per side to make it soft and pliable.

• Q: What other meats can I use for souvlaki?

  • A: Pork souvlaki is also very traditional and delicious! You can use the same marinade recipe. Lamb is another excellent option.