Greek Lemon Herb Chicken Souvlaki with Tzatziki

Ingredients

• 700 g boneless chicken thighs, cut into 4 cm cubes
• 3 tbsp olive oil
• 3 tbsp lemon juice
• 4 cloves garlic, minced
• 2 tsp dried oregano
• 1 tsp dried thyme
• 1 tsp salt
• ½ tsp black pepper
• 1 cucumber, grated and squeezed dry
• 250 g Greek yoghurt
• 2 cloves garlic, minced
• 1 tbsp fresh dill, chopped
• 1 tbsp lemon juice
• 1 tbsp olive oil
• 4 flatbreads or pita, warmed
• Sliced tomato, red onion, and iceberg lettuce, to serve

Instructions

1. 1

   Combine olive oil, lemon juice, garlic, oregano, thyme, salt, and pepper in a bowl. Add chicken cubes and toss to coat. Cover and marinate in the fridge for at least 1 hour, up to overnight.

2. 2

   Make tzatziki: squeeze as much water as possible from the grated cucumber using a clean tea towel. Mix with yoghurt, garlic, dill, lemon juice, and olive oil. Season to taste and refrigerate until needed.

3. 3

   Preheat a grill or grill pan to high heat. Thread chicken onto metal skewers, packing the pieces snugly together.

4. 4

   Grill for 10–12 minutes, turning every 3–4 minutes, until the chicken is cooked through and has good grill marks.

5. 5

   Let rest for a few minutes, then slide off the skewers.

6. 6

   Serve in warm flatbreads with a generous spoonful of tzatziki, sliced tomato, red onion, and iceberg lettuce.