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Per serving
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- 1
Marinate the chicken
Cut 3 of the lemons in half and squeeze the juice into a large bowl. Whisk in the olive oil, minced garlic, oregano, salt, and pepper. Cut the chicken breast into 1-inch pieces, add it to the marinade, and turn to coat. Cover and refrigerate for 1 hour. If you're using wooden skewers, get them soaking in water now.
- 2
Build the skewers
Drain the chicken and discard the marinade. Thinly slice the remaining 2 lemons. Thread the chicken and lemon slices alternately onto 12 metal or soaked wooden skewers.
- 3
Grill
Grill the skewers covered over medium heat, turning occasionally, until the chicken is no longer pink and reaches 165°F in the center, about 10 minutes. No grill? Broil them 4 inches from the heat for about the same time.
- 4
Serve
Warm the pitas and serve the skewers with tzatziki. Chopped tomato, cucumber, sliced red onion, and fresh dill all belong here if you have them around.
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Grilled Chicken Souvlaki Skewers with Tzatziki
Created by: CleanPlateClub
Ingredients
- 5 lemons
- 4 tbsp olive oil
- 4 garlic cloves
- 2 tsp dried oregano
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 lb chicken breast
- 6 pita bread
- 8 oz tzatziki sauce
Instructions
- Marinate the chickenCut 3 of the lemons in half and squeeze the juice into a large bowl. Whisk in the olive oil, minced garlic, oregano, salt, and pepper. Cut the chicken breast into 1-inch pieces, add it to the marinade, and turn to coat. Cover and refrigerate for 1 hour. If you're using wooden skewers, get them soaking in water now.
- Build the skewersDrain the chicken and discard the marinade. Thinly slice the remaining 2 lemons. Thread the chicken and lemon slices alternately onto 12 metal or soaked wooden skewers.
- GrillGrill the skewers covered over medium heat, turning occasionally, until the chicken is no longer pink and reaches 165°F in the center, about 10 minutes. No grill? Broil them 4 inches from the heat for about the same time.
- ServeWarm the pitas and serve the skewers with tzatziki. Chopped tomato, cucumber, sliced red onion, and fresh dill all belong here if you have them around.