Chicken Souvlaki with Pita

Method

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1. 1In a bowl, mix the olive oil, lemon juice and zest, garlic, oregano, paprika, yogurt, salt and pepper. Add the chicken and toss until every piece is coated.
2. 2Cover and marinate in the fridge for at least 2 hours, ideally overnight. Soak the wooden skewers in water for 30 minutes before cooking so they don't burn.
3. 3Thread the chicken onto the skewers, leaving just a little space between pieces. Packed too tightly, they cook slowly in the middle.
4. 4Heat a cast-iron grill pan or barbecue until very hot. Cook the skewers for 10-12 minutes, turning now and then, until charred in spots and white and juicy inside (75 °C internal).
5. 5Transfer to a plate, cover loosely with foil and rest for 5 minutes.
6. 6Brush the pitas lightly with olive oil and warm them in a hot pan for 30-40 seconds per side, until soft and lightly toasted.
7. 7Spread each pita with plenty of tzatziki, slide the chicken off the skewers onto it and top with tomato and onion. Wrap in paper and serve immediately.