Greek Souvlaki Plate

Step 1

Cut the chicken breast lengthwise into two long strips, then cut each strip crosswise into 1.5-inch-wide chunks so you have roughly 8 pieces.

Step 2

In a small bowl, whisk together 3 tablespoons lemon juice, 3 tablespoons olive oil, 1.5 teaspoons oregano, 2 minced garlic cloves, salt, and pepper until combined.

Step 3

Pour the marinade over the chicken and shrimp in a bowl, stir gently to coat all pieces, and let sit at room temperature for 15 minutes while you prepare the plate components.

Step 4

Dice the cucumber and tomato into roughly 1/2-inch pieces and place them in separate small bowls.

Step 5

Spoon the Greek yogurt into a small bowl — this is your tzatziki base.

Step 6

Heat a 12-inch skillet or grill pan over medium-high heat for 2 minutes until it shimmers when you tilt it.

Step 7

Working carefully, arrange the marinated chicken and shrimp pieces directly on the hot skillet in a single layer, spacing them 1/2 inch apart.

Step 8

Cook without moving for 2 minutes until the undersides turn golden and the meat releases easily when you try to lift a piece with tongs.

Step 9

Flip each piece and cook for another 2 minutes until the other side is golden and the chicken is no longer pink inside when you cut the thickest piece open.

Step 10

Warm the pita bread directly over the stove flame for 20 seconds per side, or wrap it in a damp paper towel and microwave for 30 seconds.

Step 11

Place a warm pita on each plate and arrange half of the cooked chicken and shrimp down the center of the bread.

Step 12

Spoon half of the diced cucumber and tomato alongside the meat on each pita.

Step 13

Dollop 2 tablespoons of Greek yogurt on each pita next to the vegetables.