Chicken Souvlaki with Tzatziki

Ingredients

• 1.5 lb boneless, skinless chicken thighs, cut into 1-inch cubes
• 1/4 cup olive oil
• 3 tbsp lemon juice
• 1 tsp lemon zest
• 4 garlic cloves, minced
• 1 tbsp dried oregano
• 1 tsp salt
• 1/2 tsp black pepper
• 1 cup Greek yogurt
• 1/2 cucumber, grated and squeezed dry
• 1 garlic clove, minced, for the tzatziki
• 1 tbsp olive oil, for the tzatziki
• 1 tbsp lemon juice, for the tzatziki
• 4 pita breads
• 1 tomato, sliced
• 1/2 red onion, thinly sliced

Before you cook

• Cut the chicken thighs into 1-inch cubes.
• Whisk together the olive oil, lemon juice, lemon zest, minced garlic, oregano, salt, and pepper.
• Toss the chicken cubes in the marinade, cover, and refrigerate for at least 2 hours.
• Grate the cucumber and squeeze out the excess liquid.
• Soak wooden skewers in water for 20 minutes if using.

Steps

1. Stir the grated cucumber, minced garlic, olive oil, and lemon juice into the Greek yogurt to make the tzatziki.
2. Season the tzatziki with salt and refrigerate until ready to serve.
3. Thread the marinated chicken cubes snugly onto the skewers.
4. Heat a grill or grill pan to high heat.
5. Grill the skewers, turning occasionally, until charred and the internal temperature reaches 165°F, about 10 minutes total.
6. Rest the skewers for 3 minutes.
7. Warm the pita breads on the grill for 30 seconds per side.
8. Slide the chicken off the skewers onto the warm pitas.
9. Top with sliced tomato and red onion.
10. Spoon the tzatziki generously over the top before serving.