Greek Chicken Skewers with Tzatziki

Instructions

1. Step 1

   Combine the chicken with 2 tbsp (30 ml) olive oil, 30 ml lemon juice, 2 ⅝ clove (8 gr) garlic, the oregano, ¾ tsp (4 gr) salt, and the black pepper. Cover and marinate in the refrigerator for 20 minutes.

   Timer: 20 min (fixed)

   Ingredients used: 2.0 gr Black Pepper, 700.0 gr Chicken Breast, 3.0 gr Dried Oregano, 30.0 ml Extra Virgin Olive Oil, 8.0 gr Garlic, 30.0 ml Lemon Juice, 4.0 gr Salt

   Cookware: mixing bowl

2. Step 2

   Place the cucumber in a fine-mesh strainer, toss it with ⅛ tsp (1 gr) salt, and let it drain for 10 minutes. Press or squeeze out as much liquid as possible.

   Timer: 10 min (fixed)

   Ingredients used: 150.0 gr Cucumber, 1.0 gr Salt

   Cookware: Box Grater, fine mesh strainer

3. Step 3

   In a clean bowl, stir together the prepared cucumber, Greek yogurt, 1 tbsp (15 ml) olive oil, 15 ml lemon juice, 1 ⅜ clove (4 gr) garlic, dill, and the remaining ⅜ tsp (2 gr) salt. Refrigerate until serving.

   Ingredients used: 15.0 ml Extra Virgin Olive Oil, 8.0 gr Fresh Dill, 4.0 gr Garlic, 15.0 ml Lemon Juice, 240.0 gr Plain Greek Yogurt, 2.0 gr Salt

   Cookware: mixing bowl

4. Step 4

   Thread the marinated chicken evenly onto 8 skewers and discard the leftover marinade.

   Cookware: skewers

5. Step 5

   Preheat a grill pan over high heat for 3 minutes.

   Timer: 3 min (fixed)

   Cookware: grill pan

6. Step 6

   Reduce to medium heat and cook the skewers for 10–12 minutes, turning every few minutes, until the chicken reaches 74°C internally.

   Timer: 12 min (fixed)

   Cookware: grill pan, instant-read thermometer, tongs

7. Step 7

   Rest the chicken skewers for 5 minutes, then serve them with the chilled tzatziki.

   Timer: 5 min (fixed)