Ingredients:

  • 1/2 cup Extra Virgin Olive Oil
  • 1/4 cup Fresh Lemon Juice
  • 1 tbsp Dried Oregano (Greek preferred)
  • 4 cloves Garlic, finely minced
  • Salt and Black Pepper, to taste
  • 2 lb Chicken Breast or Thighs, cut into 1-inch cubes
  • 8-10 Wooden or Metal Skewers
  • 1 cup Full-Fat Greek Yogurt
  • 1/2 medium English Cucumber, grated and squeezed dry
  • 1 tbsp Fresh Dill or Mint, finely chopped
  • 1 clove Garlic, crushed

Instructions:

  1. Prepare the Marinade: In a large non-reactive mixing bowl, whisk together the olive oil, lemon juice, dried oregano, minced garlic, salt, and pepper until the mixture is well combined and slightly emulsified.
  2. Marinate the Chicken: Add the cubed chicken to the bowl, tossing well to ensure every piece is thoroughly coated in the marinade. Cover the bowl and refrigerate for a minimum of 2 hours, but preferably up to 8 hours for maximum flavor absorption.
  3. Prep Skewers and Grill: If using wooden skewers, soak them completely in water for at least 30 minutes to prevent burning during cooking. Preheat your grill (gas or charcoal) or a heavy-duty grill pan to medium-high heat (approximately 200°C / 400°F). Lightly oil the grates.
  4. Assemble Souvlaki: Thread the marinated chicken pieces onto the soaked skewers. Ensure you leave small gaps between the meat pieces to allow for even cooking and better heat circulation.
  5. Grill the Souvlaki: Place the assembled skewers on the preheated, oiled grill. Cook for 6 to 7 minutes per side, turning only once. Avoid moving them frequently to achieve good grill marks.
  6. Check Internal Temperature: Use an instant-read thermometer to ensure the internal temperature of the chicken reaches 74°C (165°F). The exterior should be golden brown with slight charring.
  7. Rest and Serve: Remove the cooked skewers from the grill and transfer them to a platter. Tent loosely with aluminum foil and allow them to rest for 5 minutes before serving. While resting, quickly mix the Greek yogurt, grated and squeezed cucumber, chopped dill/mint, and crushed garlic for the Tzatziki sauce.