Chicken souvlaki with tzatziki | The Good Stuff with Mary Berg

Dice 4 chicken breasts into bite-sized pieces and place in a bowl.

Add 3 tablespoons of oil to the chicken.

Quarter a red onion and add it to the bowl.

Zest a lemon and add the zest to the bowl.

Cut the lemon in half and squeeze the juice into the bowl, ensuring no seeds get in.

Add a few cloves of minced garlic to the bowl.

Add 1 tablespoon of dry oregano to the bowl.

Add 1 teaspoon of dried thyme to the bowl.

Add smoked paprika to the bowl.

Add chili flakes to the bowl, adjusting the amount to taste.

Season the mixture with salt and mix well.

Marinate the chicken in the fridge for about 1 hour.

Skewer the marinated chicken onto skewers.

Oil a baking sheet and place wedges of onion on the bottom.

Place the skewered chicken on top of the onions on the baking sheet.

Roast the chicken in a preheated oven at 450°F for 15 to 20 minutes until nicely charred.

Grate half a cucumber, salt it, and let it sit in a strainer to remove excess liquid.

In a bowl, add 1 and 1/2 cups of Greek yogurt.

Add the drained grated cucumber to the yogurt.

Add minced garlic to the yogurt mixture.

Add lemon zest and lemon juice to the yogurt mixture.

Chop parsley, mint, and dill, and add to the yogurt mixture.

Mix all the tzatziki ingredients until well combined.

Equipment Needed

Dietary

Allergens