Ingredients

For the chicken souvlaki

• 4 boneless chicken breasts (approx. 1 kg)
• 4 tbsps olive oil
• juice of 1 lemon
• 1 clove of garlic, minced
• 2 tbsp dried oregano
• salt and freshly ground pepper

For the tzatziki sauce

• 1 cucumber
• 2 cloves of garlic, minced
• 1/4 of a cup extra virgin olive oil
• 500g of strained yogurt
• 1–2 tbsps of red wine vinegar
• a pinch of salt

Greek salad

• sliced tomatoes
• sliced cucumber
• thinly sliced red onion
• Kalamata olives
• Feta cheese
• olive oil
• dried oregano
• lemon juice
• salt and freshly ground pepper

Instructions

1. To prepare this chicken souvlaki, start by preparing the marinade. Cut the chicken breasts into 2-3 cm pieces and place them in a large bowl, along with all the marinade ingredients. Use your hands to mix really well, cover with plastic wrap and put in the fridge for 30-60 minutes.
2. In the meantime prepare the tzatziki sauce for the chicken souvlaki. Pour in a blender the olive oil and grated garlic and blend until combined. Remove the skin and the seeds of the cucumber and grate it into a large bowl. Season with salt and pepper and leave aside for 10 minutes. Wrap the grated cucumber in a towel and squeeze, in order to get rid of the excess water.
3. In a bowl, add the cucumber, the blended garlic and oil, the yogurt, 1-2 tbsps of red wine vinegar, a pinch of salt and mix (or blend), until the ingredients are combined. Store the tzatziki sauce in the fridge and always serve cold.
4. To assemble the chicken souvlaki (skewers), cut your wooden skewers to fit your griddle pan and soak them in water. (This will prevent them from burning.) Thread the chicken pieces, comfortably, on the skewers.
5. Preheat a grill or griddle pan on a high heat. Cook the chicken souvlaki (skewers) for about 8 to 10 minutes, turning occasionally, until nicely coloured on all sides and cooked through.
6. For the Greek salad slice the vegetables and arrange nicely on a platter, arrange chunks of feta cheese on top, drizzle with lemon juice, oregano, olive oil, salt and pepper and serve.
7. Serve the souvlaki with warm pita breads or roast potatoes with the tzaziki and the Greek salad.