Grilled Chicken Souvlaki with Fresh Tzatziki Sauce

Ingredients List

For the Kabobs:

• ¼ cup olive oil

• 2 cloves garlic, minced

• 2 tablespoons lemon juice

• 1 teaspoon dried oregano

• ½ teaspoon salt

• 1 ½ pounds skinless, boneless chicken breast halves - cut into bite-sized pieces

• 6 wooden skewers, or as needed

For the Tzatziki Sauce:

• 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

Instructions

Gather all necessary ingredients for the recipe.

Prepare the kabobs: In a large resealable bag, mix together olive oil, garlic, lemon juice, oregano, and salt. Add the chicken pieces, ensuring they are well-coated in the marinade. Remove excess air from the bag and seal it. Refrigerate and let the chicken marinate for 2 hours.

Prepare the tzatziki sauce: In a bowl, combine yogurt, cucumber, olive oil, vinegar, garlic, and salt. Refrigerate the mixture for 1 to 2 hours to allow the flavors to meld together.

Place wooden skewers in a bowl of cold water to soak for approximately 15 minutes. Meanwhile, preheat the grill to medium-high and lightly grease the grill grate with oil.

Take the marinated chicken pieces and skewer them onto the soaked wooden sticks. Discard any remaining marinade.

Grill the skewers on the preheated barbecue, turning them often, until the chicken is golden brown and fully cooked through, with no pink remaining in the center. This should take about 7 to 8 minutes per side.

Serve the skewers with the chilled tzatziki sauce. Enjoy your meal!

Editor's Note:

The nutritional information provided for this recipe includes the full quantity of marinade ingredients. The actual amount of marinade consumed will differ depending on usage.

Nutrition Information (per serving)