Souvlaki translates from the Greek as “skewer,” but for this easy weeknight rendition, we forgo the skewers and cook individual pieces of chicken. And instead of firing up the grill, we simply turn on the broiler. A quick marinade of olive oil, garlic, lemon and oregano seasons boneless, skinless thighs while the oven heats. Souvlaki wouldn’t be complete without tzatziki, a cooling cucumber-yogurt condiment; for ours, we shred then salt an English cucumber, and add fresh dill for bright herbal notes. To eat as a wrap, squeeze fresh lemon juice over the chicken, then spread tzatziki on the pita and tuck in the meat and veggies.