Lemon Herb Chicken Souvlaki with Tzatziki

In a large bowl, whisk 3 tbsp extra-virgin olive oil, the juice and zest of 1 lemon, 4 minced garlic cloves, 1 tbsp dried oregano, 1 tsp smoked paprika, 1 tsp salt, and ½ tsp black pepper until emulsified.

Cut 1.5 lb (680 g) boneless skinless chicken thighs into 1-inch cubes; toss in the marinade and refrigerate 1 hour (or up to overnight).

Meanwhile, grate 1 English cucumber onto a clean towel; squeeze firmly to remove excess water.

Stir the drained cucumber into 1 cup Greek yogurt with 1 minced garlic clove, 1 tbsp extra-virgin olive oil, 1 tbsp chopped fresh dill, and 1 tsp white wine vinegar. Season and chill.

Soak wooden skewers 20 minutes in water, then thread the chicken snugly onto them.

Preheat a grill or grill pan to medium-high (about 425°F / 220°C) until it shimmers with heat.

Grill skewers 3–4 minutes per side, turning to build a deep golden char, until the internal temperature reaches 165°F / 74°C.

Rest skewers 5 minutes so the juices redistribute, then squeeze extra lemon overtop.

Serve with the chilled tzatziki, warm pita, and a sprinkle of fresh parsley.