Ingredients
- Marinade
- 1.5lb / 750g chicken thigh fillets (or breast), cut into 1"/2.5cm pieces
- 2 tbsp olive oil
- ¼ cup lemon juice
- 3 garlic cloves, minced
- 1 tbsp dried oregano
- ½ - ¾ tsp salt
- Black pepper
- To Cook / Serve
- 1 tbsp olive oil
- Flatbreads / wraps / pita bread
- Lettuce
- Tomato slices
- Tzatziki
- 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
- Black pepper
Instructions
- 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.
- Tzatziki
- 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.