Gateaux1

How to Grill the Chicken

Preheat the gas or charcoal grill to medium-high. Use a paper towel dipped in oil and tongs to lightly grease the grill grates. Slide the marinated chicken cubes onto skewers without overcrowding.

Place the chicken skewers on the grill and allow them to cook for 10-15 minutes, gently turning them a couple of times during grilling until the chicken is golden and cooked through.

Make sure the chicken reaches an internal temperature of 165°F (74°C) in the thickest part of the meat. Remove the chicken skewers from the grill onto a platter.

A backyard grill is ideal, but a stovetop grill pan is a great option on days when barbecuing outdoors isn’t an option. The key is to mimic the direct high heat and searing effect that an open flame produces.

Heat grill pan over medium-high heat. Place the chicken skewers on the grill pan and cook for 3 to 4 minutes per side until internal temperature reaches 165°F (74°C) in the thickest part of the meat.

How to Make Tzatziki Sauce

Use a box grater to shred the cucumber finely. This step ensures the sauce has a smooth, well-distributed cucumber flavor.

Place the grated cucumber in a fine mesh strainer over a bowl and sprinkle with salt. Let it sit for about 10-15 minutes to release excess moisture. Squeeze out any remaining liquid from the cucumber using your hands or a clean kitchen towel.

In a mixing bowl, combine the strained yogurt, minced garlic, olive oil, chopped dill, and lemon juice. Add the grated cucumber to the yogurt mixture and stir well to combine.

Taste and adjust seasoning with salt, and add additional chopped dill (or mint) if desired.

Cover and refrigerate the Tzatziki for at least 30 minutes before serving to allow the flavors to meld together.

Serve the grilled chicken souvlaki with tzatziki sauce, warmed pita bread, and lemon wedges.

Spreadable dips like hummus (made from chickpeas) or melitzanosalata (made from roasted eggplants) are excellent for pairing with chicken souvlaki.