Name: Greek Chicken Souvlaki with Tzatziki
Prep time: 25 min
Cook time: 15 min
Total time: 1 h 10 min
Cuisine: Greek
Ingredients: 1 1/2 lb boneless, skinless chicken breasts, cut into 1 1/4-inch cubes; 3 tbsp olive oil; 1 lemon, zested and juiced; 3 cloves garlic, grated, divided; 2 tsp dried oregano; 1 tsp kosher salt, plus a pinch for the tzatziki; 8 wooden skewers, soaked in water for 30 minutes; 1 cup plain whole-milk Greek yogurt; 1/2 cucumber, coarsely grated; 1 tbsp fresh dill, chopped; 4 pita breads; 1/4 red onion, thinly sliced

Steps

Whisk the oil, lemon zest, all but 1 teaspoon of the lemon juice, 2 of the garlic cloves, the oregano and the salt in a bowl. Add the chicken, toss well and refrigerate for at least 30 minutes or up to 4 hours. Soak the skewers in water meanwhile.
For the tzatziki, squeeze the grated cucumber hard in a clean towel to remove as much liquid as possible. Stir it into the yogurt with the remaining garlic, the dill, the reserved lemon juice and a pinch of salt. Refrigerate until serving.
Heat a grill to medium-high, about 450°F, then clean and oil the grates. Thread the chicken onto the skewers, leaving small gaps between the pieces so they cook evenly.
Grill, turning every 2 to 3 minutes, until charred in spots and the largest piece reads 165°F, 10 to 12 minutes total.
Warm the pitas on the grill for about 30 seconds per side.
Slide the chicken off the skewers into the pitas and top with tzatziki and sliced red onion.

Ingredients

Greek Chicken Souvlaki with Tzatziki

Ingredients

For the chicken

For the tzatziki

To serve

Steps

Estimated nutrition per serving

Recipe notes from home cooks

Reviews from home cooks