2 Lebanese cucumbers (to make about ½ cup grated cucumber after squeezing out juice)
1¼ cups / 300g plain Greek yoghurt
2 tsp white wine vinegar (or red wine or apple cider vinegar)
1 tbsp lemon juice
½ garlic clove, minced
1 tbsp extra virgin olive oil (or more if you want richer)
½ tsp salt
Place chicken and Marinade into a bowl and set aside to marinate for at least 3 hours to overnight.
Thread chicken onto 8 skewers.
Heat oil in a large skillet over high heat (or BBQ). Cook skewers for 3 minutes on each side, or until cooked through.
Serve Chicken Souvlaki with tzatziki, flatbreads (make your own!), lettuce and tomato slices.
Cut the cucumber in half lengthwise. Use a teaspoon to scrape the watery seeds out. Coarsely grate the cucumber using a box grater. Then wrap in paper towels or a tea towel and squeeze to remove excess liquid.
Place cucumber in a bowl. Add remaining ingredients then mix to combine. Set aside for at least 20 minutes for the flavours to meld.