Lemon Herb Chicken Souvlaki with Tzatziki

Ingredients

• 1,5 lb boneless skinless chicken thighs, cubed
• 3 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 salt
• 0,5 tsp black pepper

Instructions

1. 1

   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 salt, and ½ tsp black pepper until emulsified.

2. 2

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

3. 3

   Meanwhile, grate 1 English cucumber, squeeze out excess moisture in a clean towel, then stir into 1 cup Greek yogurt with 1 minced garlic clove, 1 tbsp chopped dill, 1 tbsp lemon juice, and a pinch of salt. Chill.

4. 4

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

5. 5

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

6. 6

   Grill the skewers 3–4 minutes per side, rotating a quarter turn each time, until deeply charred and the juices run clear.

7. 7

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

8. 8

   Serve the souvlaki with a generous dollop of tzatziki and a lemon wedge on the side.