2 lbs boneless skinless chicken breasts, cut into 1-inch cubes
3 tablespoons olive oil
2 tablespoons plain greek yogurt
2 tablespoons lemon juice
4 garlic cloves, minced
2 teaspoons dried oregano
2 teaspoons fresh mint, minced
Wooden skewers, soaked in water for 15 minutes
FOR THE TZATZIKI:
1/2 medium seedless cucumber
1/2 cup plain Greek yogurt
2 cloves garlic, minced
1 tablespoon lemon juice, plus more to taste
1 tablespoon olive oil
1 tablespoon fresh mint, minced
Kosher salt and freshly ground black pepper, to taste
Pitas, for serving
PREPARATION
In a large bowl, stir together 3 tablespoons olive oil, 2 tablespoons greek yogurt, 2 tablespoons lemon juice, 4 garlic cloves, dried oregano, and 2 teaspoons mint. Season to taste with salt and pepper.
Add chicken and stir to combine. Cover and place in refrigerator at least 30 minutes.
To make the tzatziki sauce, peel the cucumber and grate. Squeeze out excess liquid with a clean kitchen towel or paper towels, then add to a medium bowl.
Add yogurt, garlic, lemon juice, olive oil, and mint, and season to taste with salt and pepper. Add more lemon juice if needed. Cover and chill at least 20 minutes.
When ready to cook, heat grill to medium heat.
Place chicken on skewers, leaving about an inch of space on ends of skewers.
Place chicken on grill over direct heat and cook about 8 minutes, flip and continue cooking until chicken is browned and cooked through, 8-10 minutes more.
Serve chicken with tzatziki sauce and pitas, if desired. Enjoy!
To cook chicken in oven: Arrange skewers on a foil lined baking sheet. Turn on broiler and cook chicken 7-8 minutes per side under broiler until cooked through.
