Modes

Ingredients

Chicken Marinade

• 10 cloves garlic

• 1 teaspoon dried oregano

• 1 teaspoon dried rosemary

• 1 teaspoon paprika

• 1 Tablespoon Kosher salt

• 1 teaspoon ground black pepper

• 1/2 cup dry white wine

• 1/4 cup Greek olive oil

• 2 pounds boneless, skinless chicken thighs, cut into 3/4-inch chunks

Tzatziki

• 4 garlic cloves, finely grated

• 1 teaspoon white vinegar

• 1 Tablespoon Greek extra virgin olive oil

• 2 cups plain Greek yogurt

• handful of chopped fresh dill

• 1/4 teaspoon ground white pepper

• 2/3 of English cucumber

Pita

• 515 grams bread flour

• 360 grams lukewarm water

• 3 teaspoons dry instant yeast

• 1 teaspoon Kosher salt

• 1 teaspoon sugar

Instructions

Marinade and Vacuum Seal

Combine all marinade ingredients (except the chicken) in a food processor and blend until reasonably smooth.

Skewer the chicken thighs, using 4 to 5 pieces per skewer.

Place 2 to 3 skewers in each vacuum-seal bag, depending on their size.

Distribute the marinade evenly across the bags.

Use the Wolf Vacuum Seal Drawer on Vacuum Level 3 and Seal to seal each bag.

Refrigerate the sealed bags in a Sub-Zero unit and marinate for several hours

Sous Vide Cooking

Preheat the Wolf Convection Steam Oven to 165°F in Sous Vide Mode.

Place the vacuum-sealed chicken thighs into the oven and cook for 2 hours.

Place the vacuum-sealed chicken thighs into the oven and cook for 2 hours.

Griddle Finishing

Preheat the Wolf Griddle to 400°F.

Add a small amount of avocado oil to the griddle surface.

Sear the chicken thighs on both sides until golden brown and caramelized.

Serve with warm pita and chilled tzatziki.

Mixing and Proofing

In the bowl of a stand mixer, combine the yeast, sugar, and lukewarm water. Stir to dissolve the yeast and let sit for 5–10 minutes, until frothy.

Add in the flour and Kosher salt. Using the dough hook, mix on low speed for about 6 minutes, until the dough becomes elastic (it may still be slightly sticky).

Transfer the dough to a lightly oiled glass bowl, drizzle with a little olive oil, and cover with plastic wrap.

Place in the Wolf Convection Steam Oven in Proof Mode for 20 minutes, or until the dough has doubled in size.

Shaping and Baking

Punch down the dough and divide it into 6 equal portions.

Roll each portion into a ball and allow to rest on the countertop for 20 minutes.

Use a rolling pin to roll each ball into a 6- to 7-inch disk.

Preheat the Wolf M or E Series Oven to 500°F in Stone Mode.

Once preheated, place the pita rounds directly on the stone and bake for about 3 minutes per side, or until lightly charred and puffed.

Tzatziki Sauce

Grate the cucumber using a box grater. Toss the grated cucumber with 1/2 teaspoon Kosher salt.

Transfer the salted cucumber to a cheesecloth or a double-thickness napkin and squeeze to remove excess moisture.

In a large mixing bowl, combine the grated garlic, remaining 1/2 teaspoon salt, white vinegar, and extra virgin olive oil. Stir to combine.

Add the cucumber to the garlic mixture. Stir in the Greek yogurt, a pinch of white or black pepper, and the chopped fresh dill. Mix well.

Cover and refrigerate for at least 30 minutes (up to 8 hours) to allow the flavors to meld and the sauce to thicken.