Gochujang Chicken Souvlaki with Sesame Cucumber Salad and Gochujang Aioli

• •1.5 lb Chicken Thighs (boneless, skinless, cut into 1-inch cubes)
• •2 tbsp Gochujang Paste
• •1 tbsp Soy Sauce
• •1 tbsp Sesame Oil
• •2 cloves Garlic (minced)
• •1 tsp Ginger (grated)
• •1 tsp Honey
• •1 tsp Black Pepper
• •1 piece Cucumbers (thinly sliced)
• •2 tbsp Rice Vinegar
• •1 tsp Sesame Oil
• •1 tbsp Sesame Seeds (toasted)
• •1 cup Mayonnaise
• •1 tbsp Gochujang Paste (for aioli)
• •1 tsp Rice Vinegar (for aioli)
• •1 clove Garlic (minced, for aioli)
• •4 piece Pita Bread

Instructions

1. 1

   In a bowl, combine gochujang paste, soy sauce, sesame oil, minced garlic, grated ginger, honey, and black pepper. Add the chicken cubes and marinate for at least 15 minutes (or up to overnight in the refrigerator).

2. 2

   While the chicken marinates, prepare the sesame cucumber salad. In a separate bowl, toss the sliced cucumbers with rice vinegar and sesame oil. Sprinkle with toasted sesame seeds.

3. 3

   Make the gochujang aioli. Combine mayonnaise, gochujang paste, rice vinegar, and minced garlic in a small bowl. Mix well.

4. 4

   Thread the marinated chicken onto skewers (if using) or grill directly on a preheated grill over medium-high heat for 6-8 minutes per side, or until cooked through and slightly charred. Alternatively, you can cook the chicken in a skillet over medium-high heat.

5. 5

   Warm the pita bread. You can grill them briefly or warm them in a dry skillet.

6. 6

   Assemble the souvlaki. Fill each pita bread with grilled gochujang chicken, sesame cucumber salad, and a generous dollop of the gochujang aioli. Serve immediately.

Chef's Tips

• 💡For extra flavor, add a pinch of red pepper flakes to the gochujang marinade.
• 💡If you don't have gochujang, you can substitute with sriracha or another chili paste, but the flavor will be different.
• 💡Feel free to add other toppings like sliced red onion, kimchi, or lettuce to the souvlaki.