Lemon Herb Chicken Souvlaki with Tzatziki

Ingredients

• 1,5 lb boneless skinless chicken thighs
• 4 tbsp extra-virgin olive oil
• 1 unit lemon, juiced
• 5 unit garlic cloves, grated
• 1 tbsp dried oregano
• 1 tsp smoked paprika
• 1 cup Greek yogurt
• 1 unit English cucumber
• 1 tbsp fresh dill, chopped
• 4 unit warm pita bread

Instructions

1. 1

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

2. 2

   Cube 1.5 lb (680 g) boneless skinless chicken thighs into 1-inch pieces, add to the marinade, toss to coat, and refrigerate at least 1 hour (up to 8).

3. 3

   Meanwhile, grate 1 English cucumber, squeeze out excess moisture in a clean towel, then fold into 1 cup Greek yogurt with 1 grated garlic clove, 1 tbsp chopped dill, 1 tbsp olive oil, and a pinch of salt. Chill.

4. 4

   Soak 8 wooden skewers in water for 20 minutes, then thread the marinated chicken snugly onto them.

5. 5

   Preheat a grill or grill pan to medium-high (about 425°F / 220°C) and lightly oil the grates until they shimmer.

6. 6

   Grill skewers 3–4 minutes per side, rotating every quarter turn, until deeply charred and the internal temperature reaches 165°F / 74°C.

7. 7

   Transfer skewers to a platter, tent loosely with foil, and rest 5 minutes to redistribute the juices.

8. 8

   Squeeze a fresh lemon wedge over the skewers and serve with the chilled tzatziki, warm pita, and lemon wedges.