Chicken Souvlaki with Tzatziki Sauce
¼ Cup Olive Oil
2 Cloves Garlic, Minced
2 Tablespoons Lemon Juice
1 Teaspoon Dried Oregano
½ Teaspoon Kosher Salt
1 ½ Pounds Skinless, Boneless Chicken Breast Halves – Cut Into Bite-Sized Pieces
6 Wooden Skewers, Or As Needed
1 (6 Ounce) Container Plain Greek-Style Yogurt
½ Cucumber – Peeled, Seeded, And Grated
1 Tablespoon Olive Oil
2 Teaspoons White Vinegar
1 Clove Garlic, Minced
1 Pinch Salt
Step 1 Prepare Kabobs: Combine olive oil, garlic, lemon juice, oregano, and salt in a large resealable bag. Add chicken, coat with the marinade, squeeze out excess air and seal the bag; marinate in the refrigerator for 2 hours.
Step 2 Prepare sauce: Mix yogurt, cucumber, olive oil, vinegar, garlic, and salt together in a bowl. Refrigerate sauce for flavors to blend, 1 to 2 hours.
Step 3 Soak wooden skewers in a bowl of cold water for about 15 minutes. Preheat an outdoor grill for medium-high heat and lightly oil the grate.
Step 4 Remove chicken from marinade and thread onto the soaked skewers. Discard unused marinade.
Step 5 Cook the skewers on the preheated grill, turning frequently until browned on all sides and chicken is no longer pink in the center, about 7 to 8 minutes per side. Serve with tzatziki sauce and warm pita. Serves 6