Chicken Souvlaki Pitas

Preheat the oven to 475ºF. Wash and dry the potatoes; cut lengthwise into 1-inch-wide wedges. Place on a sheet pan; drizzle with olive oil and season with salt and pepper. Toss to thoroughly coat. Arrange in a single layer, skin side down. Roast 26 to 28 minutes, or until browned and tender when pierced with a fork. Leaving the oven on, remove the roasted potatoes from the oven and transfer to a medium bowl.

While the potatoes roast, wash and dry the remaining fresh produce. Peel the cucumber, leaving alternating strips of skin intact; halve lengthwise. Using a spoon, scoop out and discard the seeds. Thinly slice the cucumber crosswise; place in a medium bowl. Quarter and deseed the lemon. Peel and finely chop the garlic; using the flat side of your knife, smash until it resembles a paste (or use a zester). Pick the oregano leaves off the stems; discard the stems. Core and medium dice the tomato. Place in a bowl; drizzle with olive oil and season with salt and pepper. Using the flat side of your knife, smash the olives; remove and discard the pits, then roughly chop.

While the potatoes continue to roast, to the bowl of cucumber, add the yogurt, the juice of 1 lemon wedge, up to half the garlic paste, and a drizzle of olive oil; season with salt and pepper. Stir to combine. Season with salt and pepper to taste.

While the potatoes continue to roast, pat the chicken dry with paper towels; season with salt and pepper. In a large pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned chicken and cook, stirring occasionally, 7 to 9 minutes, or until browned and cooked through. Turn off the heat. Stir in ¼ of the oregano and the juice of 1 lemon wedge. Season with salt and pepper to taste.

While the chicken cooks, to the bowl of roasted potatoes, add all but a pinch of the remaining oregano, as much of the remaining garlic paste as you’d like, and the juice of the remaining lemon wedges. Carefully toss to coat. Season with salt and pepper to taste.

While the chicken continues to cook, stack the pitas on a large piece of aluminum foil; tightly wrap the foil around the pitas. Carefully place directly onto the oven rack; warm 5 to 6 minutes, or until heated through and pliable. Remove from the oven. Carefully unwrap and transfer to a work surface. Divide the cooked chicken, dressed cucumber, seasoned tomato, and olives among the warmed pitas. Drizzle with olive oil and season with salt and pepper. Garnish with the remaining oregano. Divide the finished pitas and finished potatoes among 4 dishes. Enjoy!