This recipe blends the beautiful bit of poultry with a Grecian staple – tzatziki sauce, a match made in foodie heaven and a guaranteed crowd pleaser.
- 1 1/4 pound boneless, skinless chicken breasts, trimmed of excess fat
- 1 teaspoon salt
- 2 Tbsp plain yogurt
- 2 cloves garlic, minced (about 2 teaspoons)
- 1 Tbsp minced fresh oregano (or 1 1/2 teaspoons dried oregano)
- 1/8 teaspoon freshly ground black pepper
- 1 teaspoon lemon juice
- 1 Tbsp olive oil plus more for the grill
- 2 lemons, thinly sliced
- 1 cup plain yogurt
- 2 cloves of garlic, minced (about 2 teaspoons)
- 1/2 teaspoon kosher salt
- 1/8 teaspoon black pepper
- 1 Tbsp lemon juice
- 1 cucumber, peeled
1 If using bamboo or wooden skewers, place them in water to soak while you prepare the recipe. You’ll need either 4 flat skewers or 8 regular round skewers.
2 Cut the chicken breasts into 1 1/2 to 2 inch chunks. Place in a bowl and sprinkle with salt. Add the yogurt, minced garlic, oregano, pepper, lemon juice, and olive oil to the bowl with the chicken, stir to combine. Marinate for 30 minutes to an hour.
3 While the chicken is marinating, make the tzatziki. In a medium bowl stir to combine the yogurt, garlic, salt, pepper, and lemon juice.
Grate the cucumber with the large holes of a box grater. Place in a strainer and press with your hands to squeeze out excess moisture. Add the grated cucumber to the yogurt mixture.
4 Prepare your grill for direct high heat. While the grill is heating, prepare the skewers. Use either flat bamboo or metal skewers or double up regular bamboo skewers so that the chicken is easier to turn on the grill. Thread the chicken pieces onto the skewers with a lemon slice folded over like a taco between each piece of chicken.
Allow to sear on one side (about 2 to 3 minutes), then turn the chicken skewers over to the other side, cover and cook 2 to 3 minutes more, until the chicken is browned and just cooked through.
Remove from grill and serve immediately with tzatziki sauce.