Anti Inflammatory Chicken Souvlaki with Tzatziki

Total time1 hr 40 min

Prep time25 min

Cook time15 min

Anti Inflammatory Chicken Souvlaki with Tzatziki

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Ingredients

4 servings

For the chicken

2 lb boneless, skinless chicken thighs, cut into 1 ½-inch pieces
3 tbsp olive oil
Filippo Berio Olive Oil 25.3 fl oz Filippo Berio Olive Oil 50.7 fl oz Bertolli Cooking Olive Oil 50.72 oz Pompeian Olive Oil Classic Mediterranean - 16 Fl. Oz.Vigo® 100% Pure Olive Oil
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3 tbsp fresh lemon juice (from about 1 large lemon)
3 cloves garlic, minced
1 tsp dried oregano
1 tsp ground cumin
½ tsp smoked paprika
1 tsp kosher salt
½ tsp black pepper

For the tzatziki

1 cup plain full-fat greek yogurt
1 medium english cucumber, coarsely grated
2 cloves garlic, minced
1 tbsp fresh lemon juice
1 tbsp olive oil
2 tbsp fresh dill, finely chopped
¼ tsp kosher salt

For serving

4 pita breads, warmed
1 small red onion, thinly sliced (optional)
1 medium tomato, sliced (optional)
lemon wedges, for serving (optional)

Instructions

1
If using wooden skewers, soak them in water for at least 30 minutes so they don't scorch on the grill.
2
In a large bowl, whisk together the 3 tbsp olive oil, 3 tbsp lemon juice, 3 cloves minced garlic, oregano, cumin, smoked paprika, 1 tsp kosher salt, and black pepper. Add the chicken pieces and toss until evenly coated. Cover and refrigerate for at least 1 hour.

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