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

Pita

• 515 grams bread flour

• 360 grams lukewarm water

• 3 teaspoons instant dry yeast

• 1 teaspoon Kosher salt

• 1 teaspoon sugar

Tzatziki

• 4 garlic cloves, finely grated

• 1 teaspoon white vinegar

• 1 Tablespoon Greek extra virgin olive oil

• 2 cups plain Greek yogurt

• 1 handful chopped fresh dill

• 1/4 teaspoon ground white pepper

Instructions

Chicken

Combine garlic, dried oregano, dried rosemary, paprika, Kosher salt, ground black pepper and pulse in food processor. Slowly add white wine and olive oil to mixture.

Skewer chicken thighs, 4 to 5 pieces per skewer, and place in a vacuum-seal bag (2 to 3 skewers per bag depending on size).

Equally distribute the marinade over the chicken in each bag. Use the Wolf Vac Seal Drawer on Level 3 Vacuum and seal each bag.

Allow to marinate for a few hours in the Sub-Zero refrigerator.

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

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

Remove from the bags and allow the chicken to drip-dry over a roasting rack.

Preheat the Wolf Burner to medium. Add a bit of avocado oil, then sear the chicken thighs on both sides to add color and caramelize the sugars. Serve with pita and tzatziki.

Pita

In a stand mixer bowl, add yeast, sugar, and water. Whisk to dissolve the yeast and set aside for 5–10 minutes until frothy.

Add flour and salt. Using the dough hook, run on low speed for about 6 minutes until an elastic dough ball forms (it may be slightly sticky).

Transfer the dough to a lightly oiled glass bowl. Drizzle a little more olive oil on top, then cover with plastic wrap.

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

Punch down the dough and divide into 6 pieces. Roll each into a ball, then let rest and proof again on the countertop for 20 minutes.

Using a rolling pin, roll each ball into a disk about 6–7 inches wide.

Preheat the Wolf M or E Series Oven on Stone Mode at 450°F. Once preheated, place the pita on the stone and bake for about 3 minutes per side, until lightly charred.

Tzatziki

Use a box grater to grate the cucumbers. Toss the grated cucumber with 1/2 teaspoon Kosher salt. Transfer to a cheesecloth or double-thickness napkin and squeeze dry.

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

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

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