Greek Lemon Chicken Souvlaki with Tzatziki and Fresh Herb Salad

Method

1. Step 1: Combine 2 tbsp olive oil, lemon juice, lemon zest, minced garlic, oregano, salt, and pepper in a bowl. Add chicken cubes and toss to coat. Marinate at room temperature for 15 minutes while preparing other components—you'll see the chicken turn opaque at the edges.

2. Step 2: Make the tzatziki: Grate cucumber onto a clean kitchen towel, squeeze out excess water (the key step—this prevents watery sauce). Mix with Greek yogurt, remaining 1 tbsp olive oil, dill, 1 minced garlic clove, pinch of salt. Refrigerate until serving.

3. Step 3: Thread marinated chicken onto metal or soaked wooden skewers, alternating with bell pepper chunks and red onion pieces. Each skewer gets about 4-5 chicken pieces.

4. Step 4: Heat a grill pan or skillet over medium-high heat. Cook skewers 3-4 minutes per side, turning until internal temperature reaches 75°C (165°F). The chicken should have charred grill marks and feel firm but not tough. Rest 2 minutes.

5. Step 5: Quick-pickle the red onions: Toss remaining red onion slices with red wine vinegar and a pinch of salt while chicken rests. They'll soften and turn bright magenta.

6. Step 6: Warm pita breads in the dry skillet for 30 seconds per side until pliable and slightly toasted. Serve chicken skewers with tzatziki, pickled onions, fresh tomatoes, and pita.