(serves 4)

Grilled chicken on pita with tomatoes, onions, 
and tzatziki, a yogurt and cucumber sauce, makes 
a cool yet satisfying warm-weather supper. Souvlaki 
is often rolled to eat in your hand as a snack, 
but this more substantial version is served on a 
plate with a knife and fork. If you like, accompany 
the souvlaki with lemon wedges. When using wooden 
skewers, soak them first in water for at least ten 
minutes, or they'll smoke during cooking.

WINE RECOMMENDATION:
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.

INGREDIENTS
 
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.