Ingredients:
- 2 lbs (900g) boneless, skinless chicken breasts, cut into 1-inch cubes
- 1/4 cup (60ml) extra virgin olive oil
- 1/4 cup (60ml) lemon juice, freshly squeezed
- 2 cloves garlic, minced
- 2 tablespoons dried oregano
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Pinch of red pepper flakes (optional)
- 1 cup (240g) plain Greek yogurt (full-fat or low-fat)
- 1/2 cup (60g) cucumber, grated and squeezed dry
- 2 cloves garlic, minced
- 1 tablespoon lemon juice, freshly squeezed
- 1 tablespoon extra virgin olive oil
- 1 tablespoon chopped fresh dill
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- Wooden or metal skewers
- Pita bread, warmed
- Optional toppings: sliced red onion, chopped tomatoes, fresh parsley
Instructions:
- Prepare the Chicken Marinade: In a large bowl, whisk together olive oil, lemon juice, garlic, oregano, thyme, salt, pepper, and red pepper flakes (if using).
- Marinate the Chicken: Add the chicken cubes to the marinade and toss to coat thoroughly. Cover and refrigerate for at least 30 minutes, or up to 2 hours for maximum flavor.
- Prepare the Tzatziki Sauce: While the chicken is marinating, prepare the tzatziki sauce. Grate the cucumber and squeeze out excess liquid using a clean tea towel or cheesecloth.
- Combine Tzatziki Ingredients: In a medium bowl, combine Greek yogurt, squeezed cucumber, garlic, lemon juice, olive oil, dill, salt, and pepper. Stir well and refrigerate until ready to serve.
- Skewer the Chicken: Thread the marinated chicken cubes onto the skewers, leaving a small space between each piece.
- Grill the Souvlaki: Preheat your grill or grill pan to medium-high heat. Grill the chicken skewers for 5-7 minutes per side, or until cooked through and lightly charred. Internal temperature should reach 165°F (74°C).
- Assemble and Serve: Warm pita bread. Serve the chicken souvlaki on warm pita bread, topped with tzatziki sauce, sliced red onion, chopped tomatoes, and fresh parsley (if desired).