Greek Lemon Chicken Souvlaki with Tzatziki and Fresh Vegetables

Method

1. Step 1: Combine 60ml olive oil, 2 tbsp lemon juice, 2 minced garlic cloves, oregano, smoked paprika, 1/4 tsp salt and pepper in a bowl. Add chicken cubes and massage marinade into meat. Cover and refrigerate for 15-30 minutes — the acid tenderizes while the herbs permeate the fibers.

2. Step 2: While chicken marinates, make tzatziki: wrap grated cucumber in a clean kitchen towel and squeeze out excess moisture (this prevents watery sauce). Mix cucumber with Greek yogurt, remaining lemon juice, 1 minced garlic clove, fresh dill, and a pinch of salt. Chill until serving.

3. Step 3: Thread marinated chicken onto metal or soaked wooden skewers, leaving small gaps between pieces for even cooking. Preheat grill or grill pan to medium-high heat — you should see faint wisps of smoke.

4. Step 4: Grill skewers 3-4 minutes per side, turning once, until internal temperature reaches 75°C (165°F) and exterior shows golden char marks. The sound should transition from sizzling to softer ticking as sugars caramelize.

5. Step 5: Toss red onion slices with red wine vinegar and a pinch of salt while chicken rests — this softens the bite and adds brightness. Halve cherry tomatoes and arrange on a platter.

6. Step 6: Serve chicken skewers over the fresh vegetables with a generous dollop of tzatziki. The contrast between warm, charred meat and cool, creamy sauce is the hallmark of this dish.