Greek Souvlaki with Tzatziki Sauce

Ingredients

• Boneless chicken breasts (1 ½ lbs, cut into 1-inch cubes)
• Olive oil (1/4 cup)
• Lemon juice (2 tablespoons, freshly squeezed)
• Garlic (3 cloves, minced)
• Dried oregano (2 teaspoons)
• Salt (1 teaspoon)
• Black pepper (1/2 teaspoon)
• Red onion (1, cut into wedges)
• Bell peppers (2, cut into chunks (any color))
• Cherry tomatoes (1 cup)
• Pita bread (4, for serving)
• Tzatziki sauce (1 cup)
• Cucumber (1, grated (for tzatziki))
• Greek yogurt (1 cup (for tzatziki))
• Dill (1 tablespoon, chopped (for tzatziki))
• Salt (1/2 teaspoon (for tzatziki))

Instructions

1. In a bowl, whisk together olive oil, lemon juice, minced garlic, dried oregano, salt, and black pepper to create a zesty marinade.
2. Add the cubed chicken to the marinade, ensuring each piece is well-coated. Cover and let it marinate in the refrigerator for at least 1 hour, or for the best flavor, overnight.
3. While the chicken is marinating, prepare the tzatziki sauce. In a separate bowl, combine the grated cucumber, Greek yogurt, chopped dill, and salt. Mix well and refrigerate until ready to serve.
4. Preheat your grill to medium-high heat, ensuring it’s hot before adding the skewers.
5. Thread the marinated chicken, red onion wedges, bell pepper chunks, and cherry tomatoes onto skewers, alternating ingredients for a colorful presentation.
6. Grill the skewers for about 10-12 minutes, turning occasionally, until the chicken is cooked through (internal temperature should reach 165°F) and exhibits a slight char.
7. While the skewers are grilling, warm the pita bread on the grill for a few minutes on each side until soft and pliable.
8. Once grilled, serve the souvlaki skewers with warm pita bread and a generous side of tzatziki sauce for dipping. Enjoy your homemade Greek souvlaki with a fresh salad or as part of a mezze platter!