Ingredients
- 2 ½ lb organic boneless skinless chicken breast, fat removed, cut into 1 ½ inch pieces
- 10 garlic cloves, peeled
- 2 tablespoon dried oregano
- 1 teaspoon dried rosemary
- 1 teaspoon sweet paprika
- 1 teaspoon each Kosher salt and black pepper
- ¼ cup Greek extra virgin olive oil
- ¼ cup dry white wine
- Juice of 1 lemon
Instructions
Prepare the marinade. In the bowl of a small food processor, add garlic, oregano, rosemary, paprika, salt, pepper, olive oil, white wine, and lemon juice. Pulse until well combined.
Place chicken in a large bowl. Top with marinade. Toss to combine, making sure chicken is well-coated with marinade. cover tightly and refrigerate for 2 hours or overnight (min. 30 min.)
Soak 10 to 12 wooden skewers in water for 30 to 45 minutes or so. Prepare Tzatziki sauce and other fixings.
Thread marinated chicken pieces through the prepared skewers.
Prepare outdoor grill (or griddle). Place chicken skewers on grill (or cook in batches on griddle) until well browned and internal temperature registers 155°F on instant read thermometer. Be sure to turn skewers evenly to cook on all sides, about 5 minutes total. While grilling, brush lightly with the marinade (then discard any left marinade).
Transfer chicken to serving platter and let rest for 3 minutes.
Tzatziki Sauce
- ¾ English cucumber, partially peeled (striped) and sliced
- 1 teaspoon kosher salt, divided
- 4 to 5 garlic cloves, peeled, finely grated
- 1 teaspoon white vinegar
- 1 tablespoon Extra Virgin Olive Oil
- 2 cups Greek yogurt
- ¼ tsp ground white pepper
Instructions
Prep the cucumber. In a food processor, grate the cucumbers. Toss with ½ tsp kosher salt. Transfer to a fine mesh strainer over a deep bowl to drain. Spoon the grated cucumber into a cheese cloth or a double thickness napkin and squeeze dry. Set aside briefly.
In one large mixing bowl, place the garlic with remaining ½ tsp salt, white vinegar, and extra virgin olive oil. Mix to combine.
Add the grated cucumber to the large bowl with the garlic mixture. Stir in the yogurt and white pepper. Combine thoroughly. Cover tightly and refrigerate for a couple of hours.
When ready to serve, stir the tzatziki sauce to refresh and transfer to serving bowl, drizzle with more extra virgin olive oil, if you like.
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