Grilled Chicken Souvlaki with Green Peppers and Onion

Name: Grilled Chicken Souvlaki with Green Peppers and Onion
Yield: Serves 4
Ingredients: 1 tablespoon, lemon juice; 1 , small garlic clove, minced to paste; 3/4 cup plain, Greek yogurt; 1/2 , cucumber, peeled, halved lengthwise, seeded, and diced fine (1/2 cup); 3 tablespoons, minced fresh mint; 1 tablespoon, minced fresh parsley; 3/8 teaspoon, salt; , Salt and pepper; 1 1/2 pounds, boneless, skinless chicken breasts, trimmed and cut into 1-inch pieces; 1/3 cup, extra-virgin olive oil; 2 tablespoons, minced fresh parsley; 1 teaspoon, finely grated lemon zest plus 1/4 cup juice (2 lemons); 1 teaspoon, honey; 1 teaspoon, dried oregano; 1 , green bell pepper, quartered, stemmed, seeded, each quarter cut into 4 chunks; 1 small, red onion, ends trimmed, peeled, halved lengthwise, each half cut into 4 chunks; 4 (8-inch), pita breads

78 comments

Appears in Cook's Illustrated July/August 2014, America's Test Kitchen TV

Main Courses

Chicken

Grilling & Barbecue

Bright lemon flavor and charred-yet-moist, evenly cooked meat are the hallmarks of good souvlaki. They’re also the hardest traits to get right.

SERVES4

TIME1¾ hours, plus 30 minutes brining

has video

WHY THIS RECIPE WORKS

Chicken souvlaki is almost always made with chunks of boneless skinless breasts, which have a marked tendency to dry out when grilled. To prevent this, we swap the traditional overnight soak in an acidic marinade for a quick 30-minute brine...

This is a members' feature.