Chicken Souvlaki

Ingredients

• 2 pounds boneless, skinless chicken breasts, cut into 1.5-inch cubes
• 0.33 cup olive oil
• 0.25 cup fresh lemon juice
• 4 cloves garlic, minced
• 2 tablespoons dried oregano
• 1.5 teaspoons kosher salt, divided
• 0.5 teaspoon black pepper
• 1 cup plain greek yogurt
• 0.5 english cucumber, grated and squeezed dry
• 1 tablespoon fresh dill, chopped
• 1 tablespoon fresh lemon juice, for tzatziki
• 4 pita breads, warmed
• 1 red onion, thinly sliced, for serving
• 1 tomato, diced, for serving

Instructions

1. In a large bowl, whisk together the olive oil, 0.25 cup lemon juice, garlic, oregano, 1 teaspoon salt, and black pepper.
2. Add the chicken cubes and toss to coat evenly, then marinate for at least 30 minutes at room temperature or up to 4 hours refrigerated.
3. If using wooden skewers, soak them in water for at least 20 minutes to prevent burning on the grill.
4. Thread the marinated chicken pieces onto the skewers, leaving a little space between each piece so they cook evenly.
5. Preheat a grill or grill pan over medium-high heat and lightly oil the grates.
6. Grill the skewers for 3 to 4 minutes per side, turning to get char on all sides, until the internal temperature reaches 165 F, about 12 minutes total.
7. While the chicken grills, stir together the Greek yogurt, grated and squeezed cucumber, dill, remaining 1 tablespoon lemon juice, and remaining 0.5 teaspoon salt to make the tzatziki.
8. Transfer the cooked skewers to a platter and let rest for 3 minutes.
9. Warm the pita breads in a dry skillet for 20 seconds per side.
10. Serve the skewers with the tzatziki, warm pita, sliced red onion, and diced tomato for building wraps at the table.

Nutrition

Calories	450
Protein	40 g
Fat	18 g
Carbs	32 g
Fiber	2 g
Sodium	640 mg

Estimated per serving