Lemon Herb Chicken Souvlaki with Tzatziki

Ingredients

• 700 g boneless skinless chicken thighs, cubed
• 0,25 cup extra-virgin olive oil
• 3 tbsp lemon juice
• 4 unit garlic cloves, minced
• 1,5 tbsp dried oregano
• 1,5 cup Greek yogurt
• 1 unit English cucumber, grated
• 2 tbsp fresh dill, chopped
• 4 unit pita breads
• 1 tsp salt and black pepper

Instructions

1. 1

   Whisk 1/4 cup olive oil, lemon juice, minced garlic, oregano, salt and pepper in a bowl until emulsified.

2. 2

   Add chicken cubes, toss to coat, cover and marinate in the fridge for at least 1 hour (up to 8 hours) so the acid tenderizes the meat.

3. 3

   Grate the cucumber, squeeze out excess liquid in a clean towel, then stir into the Greek yogurt with grated garlic, dill, 1 tbsp olive oil and a pinch of salt. Chill until serving.

4. 4

   Soak wooden skewers in water for 20 minutes; preheat grill or grill pan to medium-high (about 400°F / 200°C).

5. 5

   Thread marinated chicken tightly onto skewers, leaving a small gap between pieces for even searing.

6. 6

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

7. 7

   Transfer to a plate, squeeze extra lemon over the top, tent loosely with foil and rest 5 minutes so juices redistribute.

8. 8

   Serve skewers over warm pita with a generous spoonful of tzatziki and a scatter of fresh dill.