Ingredients
45 ml olive oil
2 cloves garlic, minced
30 ml lemon juice
1 tsp dried oregano
0.5 tsp salt
680 g skinless, boneless chicken breast, cut into bite-sized pieces
6 wooden skewers
170 g plain Greek-style yogurt
0.5 cucumber, peeled, seeded, and grated
15 ml olive oil
2 tsp white vinegar
1 clove garlic, minced
1 pinch salt
Directions
Step 1
In a large resealable bag, combine olive oil, minced garlic, lemon juice, dried oregano, and salt. Add the chicken, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 2 hours.
Step 2
In a bowl, mix together yogurt, grated cucumber, olive oil, white vinegar, minced garlic, and salt. Refrigerate the sauce for 1 to 2 hours to allow the flavors to blend.
Step 3
Soak wooden skewers in cold water for about 15 minutes. Preheat an outdoor grill to medium-high heat and lightly oil the grate.
Step 4
Thread the marinated chicken onto the soaked skewers. Discard any unused marinade.
Step 5
Grill the skewers, turning frequently, until the chicken is browned on all sides and no longer pink in the center, about 7 to 8 minutes per side.
Step 6
Serve the grilled chicken skewers with tzatziki sauce. Enjoy!