Greek Chicken Souvlaki Skewers

Ingredients

• 1 1/2 lb boneless skinless chicken thighs, cut into 1 1/2-inch cubes
• 1/3 cup olive oil, divided
• 1/4 cup lemon juice
• 4 cloves garlic, minced, divided
• 2 tsp dried oregano
• 1 1/2 tsp salt, divided
• 1/2 tsp black pepper
• 3/4 cup plain Greek yogurt
• 1/2 cucumber, grated and squeezed dry
• 1 tbsp fresh dill, chopped
• 1 tsp red wine vinegar
• 4 pita breads, warmed
• 1 red onion, sliced, for serving
• 1 cup cherry tomatoes, for serving

Instructions

1. In a large bowl, whisk together 1/4 cup olive oil, lemon juice, 3 minced garlic cloves, oregano, 1 teaspoon salt, and pepper.
2. Add the chicken cubes to the marinade and toss well to coat, then cover and marinate in the refrigerator for at least 20 minutes or up to 4 hours.
3. If using wooden skewers, soak 8 skewers in water for at least 20 minutes so they do not burn on the grill.
4. While the chicken marinates, make the sauce by stirring together the Greek yogurt, grated and squeezed cucumber, remaining 1 minced garlic clove, dill, red wine vinegar, remaining 1 tablespoon olive oil, and remaining 1/2 teaspoon salt in a small bowl. Refrigerate until ready to serve.
5. Preheat a grill or grill pan over medium-high heat (about 400F) and lightly oil the grates.
6. Thread the marinated chicken cubes onto the skewers, leaving a small gap between pieces so they cook evenly on all sides.
7. Grill the skewers for 4 to 5 minutes per side, turning every few minutes, for 12 to 15 minutes total, until charred in spots and a thermometer inserted into the thickest piece reads 165F.
8. Transfer the skewers to a plate and let rest for 3 minutes.
9. Serve the skewers with warm pita, the cucumber-yogurt sauce, sliced red onion, and cherry tomatoes for building your own wraps.

Tips

Why You'll Love This

• Bright, charred grilled flavor
• Cool creamy sauce for balance
• Great for outdoor entertaining

Nutrition

Nutrition values are estimated per serving based on the ingredients used.