Greek Lemon Herb Chicken Souvlaki with Creamy Tzatziki

Method

1. Step 1: Prepare the marinade by whisking 2 tbsp olive oil, 3 tbsp lemon juice, lemon zest, half the minced garlic, oregano, paprika, 1/2 tsp salt, and 1/4 tsp pepper in a large bowl. Add chicken cubes and toss to coat. Cover and refrigerate for at least 15 minutes, or up to 2 hours for deeper flavor.

2. Step 2: While chicken marinates, make the tzatziki. Grate the cucumber onto a clean kitchen towel, then squeeze out excess liquid. In a bowl, combine Greek yogurt, remaining garlic, cucumber, 1 tbsp olive oil, fresh dill, remaining lemon juice, 1/4 tsp salt, and pepper. Stir until smooth. Refrigerate until serving.

3. Step 3: Thread 4-5 chicken cubes onto each soaked wooden skewer, leaving small gaps between pieces for even cooking. Brush with any remaining marinade.

4. Step 4: Heat a grill pan or large skillet over medium-high heat until smoking lightly. Place skewers in the pan and cook for 3-4 minutes per side, rotating occasionally, until golden brown char marks appear and internal temperature reaches 75°C (165°F).

5. Step 5: Remove skewers to a plate, tent with foil, and rest for 3 minutes. The carryover heat will finish cooking the centers while keeping the chicken moist.

6. Step 6: Serve 2 skewers per person with a generous dollop of tzatziki. Garnish with extra lemon wedges and a pinch of dried oregano.