1 pound boneless, skinless chicken breast, cut into bite-size pieces
1½ tablespoons olive oil
1½ tablespoons freshly squeezed lemon juice
1½ teaspoons red wine vinegar
1½ teaspoons dried oregano
1½ teaspoons sweet paprika
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
3 garlic cloves, minced
4 wooden skewers
vegetable oil, for grilling
Tzatziki:
½ cucumber
¾ cup Greek yogurt
1 tablespoon olive oil
1½ teaspoons freshly squeezed lemon juice
2 teaspoons finely chopped fresh dill
1 teaspoon finely chopped fresh mint
1 garlic clove, minced
¼ teaspoon kosher salt
Instructions
Make the chicken souvlaki:
Place the chicken in a resealable plastic bag.
In a medium bowl, combine the olive oil, lemon juice, red wine vinegar, oregano, sweet paprika, salt, pepper and garlic.
Add the sauce to the bag with the chicken, seal and transfer to the refrigerator. Let marinate for at least 2 hours or overnight, flipping the bag twice.
When you're ready to cook the kebabs, remove the chicken from the sauce and thread onto 4 skewers.
Heat a grill pan over medium heat and brush with vegetable oil. Place skewers in the pan and cook, turning occasionally, until grill marks are visible and chicken is no longer pink in the center, 8-10 minutes.
Remove kebabs from pan and let rest for 5 minutes; serve with tzatziki.
Make the tzatziki:
Grate the cucumber using the large holes of a box grater. Wrap the grated cucumber in cheesecloth and squeeze to remove as much liquid as you can. (See notes)
In a medium bowl, combine the yogurt, olive oil, lemon juice, dill, mint, garlic and salt; stir to combine.
Add the cucumber and stir to combine. Let stand for 5 minutes.
Notes
If you don’t have cheesecloth, you can use a coffee filter.
Recipe by Two of a Kind at http://www.twoofakindcooks.com/chicken-souvlaki-with-tzatziki/