Chicken Souvlaki with Cucumber Yogurt Sauce Recipe

Ingredients

Chicken Souvlaki:
Bamboo skewers
3 skinless, boneless chicken breasts, trimmed and cut into 1 1/2-inch strips (or 1-inch cubes if you so desire)
2 tablespoons fresh oregano, minced
2 teaspoons fresh thyme, minced
1 shallot, minced
Zest and juice of 1 lemon
2 garlic cloves, minced
1/4 cup plus 2 tablespoons extra-virgin olive oil
Cucumber Yogurt Sauce:
1/3 cucumber, peeled, seeded and finely chopped
3/4 cup Greek yogurt
2 tablespoons mint, minced
2 tablespoons fresh lemon juice
2 tablespoons sour cream
2 tablespoons honey
1/2 teaspoon cumin
1/4 teaspoon sweet paprika
Salt and pepper

Preparation

Step 1

Soak skewers in water for about 30 minutes.

Make the cucumber yogurt sauce: Place cucumbers, yogurt, mint, lemon juice, sour cream, honey, cumin and paprika in a small bowl and whisk. Season with salt and pepper to taste. Cover and refrigerate for 30 minutes.

Place chicken in a large bowl. Whisk oregano, thyme, shallot, lemon zest and juice, garlic and oil together in a small bowl. Pour mixture over chicken and let marinate for at least 30 minutes.

Thread chicken onto skewers.

Heat grill or grill pan to medium-high and brush with oil. Grill chicken skewers for about 5 minutes on each side. Season with salt and pepper to taste and serve with cucumber yogurt sauce.