2large chicken thighsSkinless & boneless, sliced in ½ inch strips
4Greek pita bread
For the tomato bruschetta
½red onionfinely diced
1large ripe tomatofinely diced
1red bell pepperfinely diced
1tablespoonfresh basil leavesminced
1tablespoonextra virgin olive oil
sea saltto taste
For the mustard aioli
freshly ground pepperto taste
Cut the chicken into thin strips lengthwise and transfer to a bowl.
In a bowl, mix all the marinade well and pour them all over the chicken. Make sure the chicken is completely coated. Let it marinate for an hour or overnight.
Make the tomato bruschetta
Dice tomatoes, bell pepper, and onions. Mince the garlic and basil. Add all in a bowl. Add one teaspoon of balsamic vinegar one tablespoon of olive oil. Season with sea salt to taste. Leave tomato bruschetta to sit to allow flavors to develop.
Make the honey mustard aioli
Mix ⅓ cup of dijon mustard, ⅓ cup mayonnaise, and ¼ honey in a small bowl or jar. Mince one garlic clove and add it in. Add some freshly ground pepper. Stir everything well. Set aside till serving.
Grill the chicken
Place a cast-iron grill pan over high heat. Add a tablespoon of olive oil. When the pan is hot, add one or two chicken pieces and test how long it is best to grill it. If your pan is very hot, cook 2 minutes per side should be plenty. Make sure the chicken is cooked through with juices run clear, and there is no pink in the middle. The edges should char, and the flesh should remain tender but fully cooked.Once you determine the right amount of time to grill, cook the rest of the chicken in small batches.It is important not to crowd the pan, and do not turn the chicken too often.
Warm up the pitas
You can warm up the pita bread for a minute or two over medium heat using the same pan you cooked the chicken. (There is no need to add any oil, there is plenty of fond and liquids on the pan already.)An alternative method is in the oven. Preheat the oven to 400 F.Place/select two racks in the oven, one in the middle and another right under it. Place a baking sheet in the lower rack to catch any drippings.Brush a little of the marinade you used for the chicken on both sides of the pita bread. Place it directly on the first rack. Warm the pitas until they start to brown but are still soft, 1-2 minutes. Don’t overcook it!
Assemble the souvlaki
Place pita bread on parchment paper ⅓ bigger than the pita.Add 3-4 chicken pieces right in the middle.Add 2 tablespoons of the tomato mix, 1-2 tablespoons of the honey mustard aioli, and fold the souvlaki to create a sandwich. Use the parchment paper to wrap it. Fold the extra paper under the souvlaki to secure it. Enjoy!
Nutritional Info – Please keep in mind that the nutritional information provided is only an estimate and can vary based on products used.
If you are running out of time and can't make the honey mustard aioli, mix ⅓ cup of mayonnaise with ⅓ cup dijon mustard. It's a great substitute for the sauce.
The same goes for the tomato bruschetta mix. No time? Cut tomatoes in wedges and slice some onions, and you are good to go.