Grilled Chicken Souvlaki with Tzatziki Sauce

🇬🇷 Greece

Servings: 4 Prep: PT15M Cook: PT15M Total: PT30M

Ingredients

1 ½ - 2 pounds chicken tenderloins (or 4 boneless skinless chicken breasts, sliced into 1 ½ inch strips)
¼ cup olive oil
juice of 2 medium lemons (about 3-4 tablespoons)
4 teaspoons minced garlic
1 teaspoon Mediterranean or Italian seasoning
4 tablespoons red wine vinegar
½ teaspoon salt
¼ teaspoon pepper
1 medium cucumber, peeled and sliced
½ teaspoon salt (for cucumber)
2 cups cold plain Greek yogurt
4 teaspoons minced garlic
⅓ cup chopped fresh dill (or 2 tablespoons dried dill)
1 ½ tablespoons fresh lemon juice
½ teaspoon salt, or to taste
⅛ teaspoon black pepper, or to taste

In a bowl, whisk together olive oil, lemon juice, garlic, seasoning, vinegar, salt, and pepper.
Transfer marinade to a resealable bag, add chicken, seal, and refrigerate 30 minutes to 1 hour.
Sprinkle cucumber slices with salt on both sides and let rest 5 minutes.
Wrap cucumber slices in paper towels and squeeze out excess liquid, then transfer to a food processor or blender.
Add remaining tzatziki ingredients (yogurt, garlic, dill, lemon juice, salt, pepper) to the blender and pulse until smooth and creamy. Chill until ready to use.
Thread marinated chicken onto skewers, discarding excess marinade.
Grill chicken skewers 5-6 minutes per side until cooked through.
Garnish with fresh chopped oregano if desired and serve with tzatziki sauce.