Lemon Herb Chicken Souvlaki with Tzatziki

Ingredients

• 1,5 lb boneless skinless chicken thighs, cubed
• 4 tbsp extra-virgin olive oil
• 1 unit lemon (juice and zest)
• 5 unit garlic cloves, minced
• 1 tbsp dried oregano
• 1 cup Greek yogurt
• 1 unit English cucumber, grated
• 1 tbsp fresh dill, chopped
• 1 tsp white wine vinegar
• 1,5 tsp salt
• 0,5 tsp black pepper

Instructions

1. 1

   In a large bowl, whisk together 3 tbsp extra-virgin olive oil, the juice and zest of 1 lemon, 4 minced garlic cloves, 1 tbsp dried oregano, 1 tsp salt and 1/2 tsp black pepper.

2. 2

   Add 1.5 lb (680 g) cubed chicken thighs; toss to coat and marinate at least 1 hour, ideally 4 hours in the fridge.

3. 3

   Meanwhile, grate 1 English cucumber, sprinkle with 1/2 tsp salt and let drain in a sieve 15 minutes, then squeeze out excess liquid.

4. 4

   Stir cucumber into 1 cup Greek yogurt with 1 minced garlic clove, 1 tbsp olive oil, 1 tbsp chopped dill and 1 tsp white wine vinegar; chill.

5. 5

   Preheat a grill or grill pan to 450°F (230°C) until it shimmers with dry heat.

6. 6

   Thread chicken onto skewers, leaving small gaps for even searing.

7. 7

   Grill 3-4 minutes per side, rotating a quarter turn each time, until deeply charred and juices run clear (internal 165°F / 74°C).

8. 8

   Rest skewers 5 minutes under foil to redistribute juices.

9. 9

   Serve with tzatziki, warm pita and lemon wedges.