Ingredients

• For the Chicken Skewers:
  • 1 pound boneless skinless chicken breast
  • 3 tablespoons lemon juice
  • 3 tablespoons olive oil
  • 1 teaspoon dried oregano
  • 1 teaspoon Kosher salt
  • ¼ teaspoon black pepper
  • 2 garlic cloves minced
• For the Yogurt Sauce:
  • 1 cup plain Greek yogurt
  • ½ cup sour cream
  • salt and pepper to taste
  • ½ cup minced cucumber
  • ¼ cup minced dill
• For the Relish:
  • ¾ cup minced cucumber
  • ¾ cup minced seeded tomato
  • 2 teaspoons lemon juice
  • 1 tablespoon olive oil
  • 2 tablespoons minced parsley
  • salt and pepper to taste

Directions

1. For the chicken skewers: Combine the lemon juice, olive oil, oregano, salt, pepper and garlic in a bowl.
2. Cut the chicken in 1 ½ inch cubes and add to marinade; Toss to coat. Marinate for at least 30 minutes or up to 2 hours. Soak 8 skewers in water while the chicken marinates.
3. Heat a grill or grill pan over medium-high heat or preheat the broiler.
4. Remove the chicken from the marinade and thread the chicken pieces onto 8 skewers.
5. If grilling, place the chicken on the grill and cook for 4-5 minutes on each side or until chicken is cooked through.
6. For broiling, broil for 8-10 minutes or until chicken is cooked through, turning half-way through.
7. While the chicken is cooking make the sauces.
8. For the yogurt sauce: Mix together the Greek yogurt, sour cream, cucumber and parsley. Season with salt and pepper to taste. Refrigerate until ready for use, or for up to 1 day.
9. For the relish: Combine the tomato, cucumber and parsley in a bowl. Stir in the lemon juice and olive oil. Season to taste with salt and pepper. Refrigerate until ready for use, or for up to 1 day.
10. Serve the chicken skewers with the yogurt sauce and cucumber relish, as well as flatbread, hummus and olives if desired.

Notes

(Greek Chicken)