- 2 cups plain yogurt
- 1 cucumber, halved lengthwise, peeled, seeded, and grated
- 1 1/4 teaspoons salt
- 1 clove garlic, minced
- Fresh-ground black pepper
- 1/4 teaspoon dried dill
- 2 tablespoons olive oil
- 1 1/2 teaspoons lemon juice
- 1 tablespoon dried oregano
- 1 1/3 pounds boneless, skinless chicken breasts (about 4), cut into 1-inch cubes
- 4 pocketless pitas
- 6 tablespoons butter, at room temperature
- 1 small onion, cut into thin wedges
- 2 tomatoes, cut into thin wedges
- 1/3 cup black olives, such as Kalamata, halved and pitted
- Put the yogurt in a strainer lined with cheesecloth, a coffee filter, or a paper towel and set it over a bowl. Let drain in the refrigerator for 15 minutes. In a medium glass or stainless-steel bowl, combine the cucumber with 1 teaspoon of the salt; let sit for about 15 minutes. Squeeze the cucumber to remove the liquid. Put the cucumber back in the bowl and stir in the drained yogurt, the garlic, 1/8 teaspoon of pepper, and the dill.
- Light the grill or heat the broiler. In a small glass or stainless-steel bowl, combine the oil, lemon juice, oregano, the remaining 1/4 teaspoon of salt, and 1/4 teaspoon of pepper. Toss the chicken cubes in the oil mixture and thread them onto skewers. Grill the chicken over high heat or broil, turning once, until done, about 5 minutes in all. Transfer the chicken to a plate.
- Spread both sides of the pitas with the butter and grill or broil, turning once, until golden, about 4 minutes in all. Cut into quarters.
- To serve, put the pitas on plates and top with the onion, tomatoes, and chicken skewers with any accumulated juices. Serve with the tzatziki and olives.
This traditional Greek preparation goes with a number of choices to suit the occasion and your taste. Look for a very fruity red such as a Beaujolais, a sparkling wine from California, or a Sauvignon Blanc from northern Italy.