Ingredients
1/4 cup olive oil
2 tablespoons lemon juice
3 cloves garlic, minced
1 teaspoon dried oregano
3/4 teaspoon salt
1 1/2 pounds skinless, boneless chicken breast halves, cut into one-inch pieces
1 (6 ounce) container plain Greek-style yogurt
1/2 cucumber, peeled, seeded, squeezed of water, and grated
1 tablespoon olive oil
2 teaspoons white vinegar
6 wooden skewers, or as needed
Directions
1. Combine 1/4 cup olive oil, lemon juice, 2 cloves minced garlic, oregano, and 1/2 teaspoon
salt in a large resealable bag. Add chicken, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 2 hours to 5 hours.
2. Mix yogurt, cucumber, 1 tablespoon olive oil, vinegar, 1 clove minced garlic, and 1 pinch salt together in a bowl. Refrigerate tzatziki sauce 1 to 2 hours to blend flavors.
3. Preheat an outdoor grill for medium-high heat and lightly oil the grate. Soak wooden skewers in a bowl of water for 15 minutes.
4. Remove chicken from marinade and thread onto the soaked skewers. Discard unused marinade.
5. Cook the skewers on the preheated grill, turning frequently until nicely browned on all sides and chicken is no longer pink in the center, about 8 minutes per side. Serve with tzatziki sauce.