My wife, Meghan, and I often order souvlaki (both chicken and lamb) during our stays in Oz. We present it as an appetizer here, but it can easily become a main course—especially when served with a Greek salad and pita.
For the chicken and marinade:
- 1/4 cup extra virgin olive oil
- 2 cloves garlic, peeled and minced
- 2 tablespoons lemon juice
- 1 teaspoon dried oregano
- 1/2 teaspoon coarse salt (kosher or sea)
- 1 1/2 pounds skinless, boneless chicken breast, cut into 1-inch pieces
- Twelve 6-inch wooden skewers, soaked in water for 30 minutes
For the tzatziki
- 1/2 cup finely grated English cucumber
- 1 cup thick whole milk Greek yogurt
- 1 tablespoon lemon juice
- 1/2 tablespoon extra virgin olive oil
- 1 garlic clove, peeled and grated
- 1/4 teaspoon sea salt
- 1 tablespoon chopped dill
- 1 tablespoon chopped mint (optional)
Prepare the kabobs: Combine the olive oil, garlic, lemon juice, oregano, and salt in a large bowl. Add the chicken and stir to coat with the marinade. Cover and marinate in the refrigerator for 2 hours.
Prepare the tzatziki: Place the cucumber on a towel and gently squeeze out a bit of the excess water. In a medium bowl, combine the cucumber, yogurt, lemon juice, olive oil, garlic, salt, dill, and mint, if using. Cover and chill until ready to use.
Preheat an outdoor grill for medium-high heat and oil the grate. (Alternatively, use an indoor cast iron grill pan.)
Remove the chicken from the marinade and divide among the skewers. Discard any unused marinade.
Grill the chicken, turning frequently, until browned on all sides and the chicken is no longer pink in the center, 1 1/2 to 2 minutes per side. Serve with the tzatziki sauce.
Serves 6 as an appetizer, 4 as a main course — Recipe adapted from themediterraneandish.com and allrecipes.com