2.5 lbs thighsskinless, boneless, cut into bite size pieces
4 tablespoons olive oil
3 tablespoons oregano
juice of 1 lemon
1 teaspoon cumin powder
salt and pepper
For the tzatziki sauce
3 cups Greek yogurtplain
3/4 cucumbergrated and water squeezed out
1-2 cloves garlic minced
2-3 tablespoons lemon juice
2 tablespoons fresh dillchopped
salt to taste
For the platter
2 tomatoesdiced
1 red oniondiced
1/2 cup fetacrumbled
tzatziki sauce
pita bread
souvlaki
Instructions
To make the souvlaki, place olive oil, oregano, lemon juice, cumin powder and salt and pepper into a large bowl. Add chicken and mix well to coat with marinade. Cover bowl with plastic wrap and place in fridge to marinate overnight (ideally) or for at least 1 hour. When you are ready to grill, slide chicken onto skewers that have been soaking in water for at least 30 minutes and grill until chicken is cooked through.
Meanwhile, make the tzatziki by mixing all ingredients in a bowl.
Arrange all the prepared ingredients on a platter and let your guests assemble their own plates.
Note: Metric ingredient measurements are provided as a courtesy using a third-party calculator and are rounded to the nearest unit. The recipes provided on this site have not been tested with metric measurements and their accuracy cannot be verified.
The nutritional information provided is based on third-party calculations and is an estimate only. Accurate nutritional facts will vary based on the particular brands used, portion sizes, measurement accuracy and more.