Ingredients
1 1/2 lb. boneless skinless chicken breasts, cut into 1" pieces
Kosher salt
Freshly ground black pepper
3 tbsp. extra-virgin olive oil
Juice of 1 lemon
6 cloves garlic, smashed
1 tbsp. dried oregano
1/2 c. Greek yogurt, preferable whole fat
Juice of 1/2 lemon
1/3 c. finely chopped cucumber
1 clove garlic, minced
1 tbsp. freshly chopped dill
Kosher salt
Freshly ground black pepper
Pinch red pepper flakes
Pita, warmed
Thinly sliced tomatoes
Chopped romaine
Preparation
Step 1In a large bowl, season chicken well with salt and pepper, and toss to coat. Add oil, lemon juice, garlic, and oregano, and toss to coat. Cover and let marinate at room temperature for 30 minutes, or place in the refrigerator and marinate for up to 24 hours. Step 2Meanwhile, make tzatziki: In a medium bowl, combine yogurt, lemon juice, cucumber, garlic, and dill. Season with salt, pepper, and a pinch of red pepper flakes. Refrigerate until ready to use. Step 3When ready to cook, if using wooden skewers, soak skewers in water for at least 30 minutes. Preheat grill or grill pan over medium-high heat. Carefully, thread chicken onto skewers. Step 4Grill until golden and the internal temperature reaches 165°, about 6 minutes per side. Step 5If desired, serve in warmed pita with tzatziki, tomatoes, and romaine.
However you enjoy it, don’t skip the sauce! Tzatziki is creamy and herby with a slight tang that pairs perfectly with smoky meat. Dairy free? Swap in a tahini dressing instead. Made this? Let us know how it went in the comments below.
