I have been making this dish all summer in an attempt to reduce my steak consumption. It is super easy to make, tastes fantastic with the tzatziki, and is relatively healthy. I like to pair it with my Grilled Corn Greek Salad – channeling my inner Zorba the Greek. My family and friends love it, and it’s easy to make a large batch to feed many last-minute guests. It also keeps well as leftovers and can be used as a cold appetizer the following day.

Ingredients

Souvlaki skewers

6-12 boneless chicken breasts – more or less depending on how many people you want to feed. Typically one breast can fit on a skewer

Dried oregano or Greek Freek seasoning (lemon pepper is also good)

Juice of 1 lemon

4 tablespoons of EVOO

4 cloves of garlic

Tzatziki Sauce

48oz greek yogurt – 4 to 6 cups

1 english cucumber peeled and grated

1/2 bunch fresh dill

Juice of 1/2 lemon

Sumac

Preparation

Slice each chicken breast in half lengthwise, and then each length into 5 pieces. Season with crushed garlic, oregano, pepper, or any other seasoning and place onto skewers.

To make the tzatziki, mix the yogurt, finely chopped dill, grated cucumber, garlic, and lemon juice into a bowl and mix. Peel and grate the cucumber (seeding not required), and be sure to squeeze any liquid from the grated cucumber using paper towels or something similar – use the lemon juice sparingly as you do not want too much liquid in the tzatziki. Garnish with kalamata olives of desired and sumac on the top.

Grill the chicken on medium-high heat, turning every 2 minutes, maybe twice – should take no more than 8 minutes to cook – be sure to rotate and don’t overcook it otherwise, it will dry out – however, your tzatziki is your secret weapon here as it will make the dish juicier.