Diva Tasting: Chicken Souvlaki….

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


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