Serves 4


For the Chicken Souvlaki Marinade:
3 medium garlic cloves, minced
1/4 cup extra-virgin olive oil
3 tablespoons fresh lemon juice
1 teaspoon red wine vinegar
1 teaspoon sweet paprika
1 tablespoon chopped fresh oregano leaves
1 teaspoon chopped fresh parsley leaves
1 teaspoon sea salt
1 teaspoon freshly ground black pepper

Tzatziki Sauce, for serving (Recipe Follows)

When ready to grill, remove chicken from marinade and discard marinade. Thread chicken pieces onto skewers, leaving 1/4 inch between pieces.
Preheat a grill or grill pan to medium-high heat. Using a silicone brush, coat the grill with oil and place skewers on the grill. Grill until cooked completely, 6 to 8 minutes, turning halfway through.

To serve, transfer skewers to a medium platter and serve with sliced tomatoes, sliced red onion, tzatziki sauce and pita.

This dish can also be served with hummus or a Greek salad on the side.


Tzatziki is traditionally served as a dip or an accompaniment to various appetizers and grilled meat dishes.

Yields about 3 cups

1/2 English cucumber
1/2 teaspoon sea salt, plus more to taste
2 cups whole-milk Greek yogurt
1 garlic clove, minced
2 tablespoons extra-virgin olive oil
1 tablespoon fresh lemon juice
1 tablespoon finely chopped fresh flat-leaf parsley
1 tablespoon finely chopped fresh dill
1 tablespoon finely chopped fresh mint leaves
Freshly ground black pepper, to taste


Grate cucumber and transfer to a fine-mesh sieve set over a medium bowl;
toss with the 1/2 teaspoon salt. Let cucumber stand for 10 minutes and then
press with the back of a spoon to expel liquid; discard any excess liquid.

Transfer cucumber to a medium bowl and add remaining ingredients; stir to
combine. Taste and adjust seasoning with salt and pepper. Cover and refrigerate
until needed; tzatziki will last 2 to 3 days stored this way.

Cook’s Notes:
No grater? No problem. Just use a knife to cut the cucumber into a fine dice or julienne.

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