Chicken Kebab with Tzatziki

La storia di questo piatto

This is a home-kitchen reimagining, not an ancient recipe: the grilled-meat-in-flatbread spirit of the eastern Mediterranean, cooled by Greek yogurt and cucumber, as an Italian table might gather it. Chicken, lemon, oregano and cumin meet the brightness of fresh vegetables, and it feels like a sea voyage you can hold in your hands.

Ingredienti

• 200 g Chicken breast
• 1 piece Pita (or lavash)
• 50 g Iceberg lettuce
• 0.5 piece Tomato
• 30 g Red onion
• 60 g Greek yogurt
• 30 g Cucumber
• 0.5 clove Freshly grated garlic (for the tzatziki)
• 10 ml Chili sauce (harissa)
• 1 tablespoons Lemon juice
• 0.5 teaspoon Dried oregano
• 0.5 teaspoon Smoked paprika
• 0.25 teaspoon Cumin
• 0.5 clove Freshly grated garlic (for the marinade)
• 1.5 tablespoons Extra virgin olive oil
• 2 g Salt
• 0.5 g Black pepper

Preparazione

1. Slice the chicken breast into thin, even strips. In a bowl, combine 1 tablespoon of oil, the lemon juice, smoked paprika, cumin, oregano, half a clove of grated garlic, half the salt and the pepper. Dip the chicken into the marinade, mix well and let it rest in the fridge for 30 minutes to 2 hours at most: beyond that, the lemon's acidity makes the meat chalky. Cutting and preparing the marinade takes about 5 minutes, plus the 30 minutes of resting.
2. During the 30 minutes of marinating (this step happens in parallel, it does not add to the resting time) prepare the rest: wash and thoroughly dry the lettuce so it doesn't release water, and cut it into strips. Slice the tomato into thin slices and the red onion into thin rings; if you prefer a milder flavor, soak the onion in cold water for 10 minutes. Prepare the tzatziki by mixing the Greek yogurt with the grated and well-squeezed cucumber, half a clove of grated garlic, the remaining half tablespoon of oil and the remaining salt. Keep everything ready for assembly.
3. Heat a cast-iron pan or griddle over medium-high heat until very hot (if you prefer charcoal or an electric grill, heat that well too). Drain the chicken well from the excess marinade so the spices and paprika don't burn, and spread it in a single layer without overcrowding the pan (if needed, cook in two batches). Cook over medium-high heat for 3-4 minutes per side, for about 8 minutes total, until a golden crust forms and the meat is cooked through with no pink parts.
4. Right after the chicken, lightly warm the pita in the same pan for a few seconds per side, or in the microwave between two paper towels, until soft and pliable.
5. Spread the warm pita on a sheet of parchment paper, which will later be used to roll it, and spread the tzatziki over the entire surface. Distribute the lettuce, tomato and onion in the center, then arrange the warm chicken strips on top of the vegetables. Finish with a drizzle of harissa to taste.
6. Roll the pita around the filling, keeping the sides closed, and wrap it halfway in the parchment paper. Cut diagonally in half and serve immediately.