Lemon Herb Chicken Souvlaki with Tzatziki

Ingredients

• 1,5 lb boneless skinless chicken thighs
• 1,5 cup Greek yogurt
• 4 tbsp extra-virgin olive oil
• 4 tbsp lemon juice
• 5 unit garlic cloves, minced
• 1 tbsp dried oregano
• 1 unit English cucumber
• 1 tbsp fresh dill, chopped
• 1 tsp salt
• 0,5 tsp black pepper
• 4 unit warm pita breads

Instructions

1. 1

   In a large bowl, whisk 1/2 cup Greek yogurt, 3 tbsp olive oil, 3 tbsp lemon juice, 4 minced garlic cloves, 1 tbsp dried oregano, 1 tsp salt, and 1/2 tsp black pepper until emulsified.

2. 2

   Cube 1.5 lb (680 g) boneless skinless chicken thighs into 1-inch pieces and fold into the marinade, coating every surface. Cover and refrigerate at least 2 hours, ideally overnight.

3. 3

   Meanwhile, grate 1 English cucumber, salt lightly, and squeeze out excess liquid in a clean towel until nearly dry.

4. 4

   Combine the drained cucumber with 1 cup Greek yogurt, 1 minced garlic clove, 1 tbsp olive oil, 1 tbsp lemon juice, and 1 tbsp chopped dill. Season and chill.

5. 5

   Thread chicken onto soaked wooden or metal skewers, leaving small gaps for even cooking.

6. 6

   Preheat grill to medium-high (400°F / 200°C) and oil the grates until they shimmer without smoking.

7. 7

   Grill skewers 3-4 minutes per side, rotating quarter turns, until deeply charred and the internal temperature reads 165°F / 74°C.

8. 8

   Rest skewers 5 minutes under foil so juices redistribute, then serve with tzatziki and warm pita.