Directions

For the Chicken Brine:

1. Preheat oven to 350ºF.
2. Add all the ingredients for the brine in a medium saucepan. Stir & bring to a boil. Remove from heat once it comes to a full boil and set aside for 1 hour.
3. Strain into a bowl once completely cooled. Discard all but the liquid.
4. Chop the chicken into small bite-size pieces and add to the brine. Soak for 30 minutes but no more than 1 hour.

Cooking the chicken on skewers:

1. Remove chicken pieces from the brine and drain well.  Dry off completely with paper towels. All the moisture needs to be drained.
2. Thread the chicken onto wooden skewers that have been soaked in water. Add a drizzle of  EVOO onto a very hot griddle, place skewers of chicken onto hot griddle and brown on all sides, about 3-4 minutes.
3. Once browned place the griddle with the chicken skewers directly onto the center rack in the oven for 5 minutes. (Make sure your griddle is oven-proof, if not place on tin foil)
4. At the same time, place the prepared Greek Pita Bread on the bottom rack after drizzling the pita bread lightly with EVOO. Season with salt & pepper. Bake 5 minutes.

Yogurt Honey Mustard Sauce:

1. While the pita bread & chicken are warming, combine all the ingredients for the yogurt honey mustard sauce in a small bowl.

Serve:

On a large serving platter, place the warmed pita bread and serve the chicken souvlaki with chopped tomatoes, caramelized onions, lettuce, feta, kalamata olives, and the yogurt honey mustard sauce. You can also try it with tzatziki sauce in place of yogurt honey mustard or combine both together.