Ingredients
For the Chicken Souvlaki Marinade
- 1 ½ - 2 pounds chicken tenderloins (or about 4 boneless skinless chicken breasts sliced into 1 ½ inch wide strips)
- ¼ cup olive oil
- Juice of 2 medium lemons (about 3-4 tablespoons)
- 4 teaspoons minced garlic
- 1 teaspoon Mediterranean or Italian seasoning
- ½ teaspoon salt
- ¼ teaspoon pepper
For the Tzatziki Sauce
- 1 medium cucumber (peeled and sliced)
- ½ teaspoon salt (for cucumber)
- 2 cups cold plain Greek yogurt
- 4 teaspoons minced garlic
- ⅓ cup chopped fresh dill (or frozen; may substitute 2 tablespoons dried dill)
- 1 ½ tablespoons freshly squeezed lemon juice
- ½ teaspoon salt (or to taste)
- ⅛ teaspoon black pepper (or to taste)
Instructions
- Marinate the Chicken: In a bowl, whisk together olive oil, lemon juice, minced garlic, Mediterranean seasoning, salt, and pepper. Transfer this marinade into a large resealable bag, add the chicken strips, seal tightly, and refrigerate for 30 minutes to 1 hour to allow the flavors to infuse.
- Prepare the Cucumber: Spread out the peeled and sliced cucumber on a paper towel. Sprinkle both sides generously with ½ teaspoon salt and let it rest for 5 minutes. Then, wrap the cucumber slices in paper towels and gently squeeze to remove excess liquid to prevent watery tzatziki.
- Make the Tzatziki Sauce: Transfer the drained cucumber slices to a food processor or blender. Add the cold Greek yogurt, minced garlic, chopped dill, lemon juice, salt, and black pepper. Pulse the mixture until smooth and creamy. Chill the tzatziki sauce in the refrigerator until ready to serve.
- Grill the Chicken Skewers: Thread the marinated chicken strips onto skewers, discarding any excess marinade. Preheat the grill to medium-high heat. Grill the chicken skewers for 5-6 minutes on each side or until fully cooked through and nicely charred. Optionally, garnish with freshly chopped oregano before serving.
- Serve: Serve the grilled chicken souvlaki hot alongside the chilled tzatziki sauce for dipping or drizzling. Enjoy!
Notes
- For best results, use fresh herbs in the tzatziki but dried dill can be used if fresh is not available.
- Removing excess water from the cucumber is key to preventing a watery sauce.
- Chicken breasts can be substituted for tenderloins if preferred.
- Soak wooden skewers in water for 30 minutes before grilling to prevent burning.
- The marinade can be made up to 4 hours ahead for deeper flavor.
- This dish pairs well with pita bread, fresh salad, or rice pilaf.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Main Dish
- Method: Grilling
- Cuisine: Mediterranean
- Diet: Low Fat
