Ingredients
2 pounds boneless, skinless, chicken thighs, cut into 2-inch pieces
1/2 cup olive oil
1/4 cup red wine vinegar
1/4 cup lemon juice
6 cloves garlic, pressed
1 tablespoon dried oregano
1/2 teaspoon thyme
1 1/2 teaspoon kosher salt
1 cup full fat plain Greek yogurt
1 English cucumber, peeled and grated
3 teaspoon minced fresh dill
1/2 teaspoon kosher salt
1/4 teaspoon black pepper, to taste
to serve, pita or naan bread, warmed
Directions
1. In a large bowl, combine 1/4 cup of olive oil, vinegar, lemon juice (save 2 tablespoons of juice), 2 cloves of garlic, oregano, thyme and salt. Season with black pepper, to taste. Add chicken to the bowl tossing to coat evenly and let marinate for 30 minutes at room temperature.
2. In a medium bowl, combine Greek yogurt, English cucumber, 2 cloves garlic, dill, 2 tablespoons lemon juice, 1/4 cup olive oil, 1/2 teaspoon kosher salt and
black pepper. Cover and refrigerate the tzatziki sauce.
3. Thread the chicken onto skewers. Lightly grease the grilling surface and grill the skewers in a hot grill for about 3 minutes per each of the 4 sides or until fully cooked through.
4. Remove chicken from the skewers and serve in warmed pita or naan bread with tzatziki sauce.