Ingredients

• 1.5 pound chicken breasts, cut into 1.5-inch cubes
• 0.25 cup extra-virgin olive oil
• 3 tablespoon fresh lemon juice
• 4 clove garlic, minced
• 1 tablespoon dried oregano
• 1 teaspoon dried thyme
• 1 teaspoon sea salt
• 0.5 teaspoon black pepper
• 1 cup Greek yogurt
• 0.5 cup cucumber, grated, squeezed dry
• 2 tablespoon fresh dill, chopped
• 1 tablespoon fresh mint, chopped
• 2 clove garlic for tzatziki, minced
• 1 tablespoon lemon juice for tzatziki
• 0.5 teaspoon salt for tzatziki
• 2 tomatoes, diced
• 1 cup cucumber for salad, diced
• 0.25 red onion, thinly sliced
• 2 tablespoon olive oil for salad
• 1 tablespoon red wine vinegar
• 4 pita bread
• 1 lemon for serving, cut into wedges

Steps

1. If using wooden skewers, soak them in water for 30 minutes to prevent burning during grilling.
2. Prepare the marinade by whisking together 0.25 cup olive oil, 3 tablespoons fresh lemon juice, 4 minced garlic cloves, 1 tablespoon dried oregano, 1 teaspoon dried thyme, 1 teaspoon sea salt, and 0.5 teaspoon black pepper in a large bowl.
3. Cut 1.5 lbs boneless, skinless chicken breasts into 1.5-inch cubes and add them to the marinade bowl, stirring gently to coat all pieces evenly.
4. Cover the bowl and refrigerate the chicken for at least 1 hour, or up to 8 hours, to allow the flavors to penetrate the meat.
5. Make the tzatziki sauce by combining 1 cup Greek yogurt, 0.5 cup grated and drained cucumber, 2 tablespoons fresh chopped dill, 1 tablespoon fresh chopped mint, 2 minced garlic cloves, 1 tablespoon fresh lemon juice, and 0.5 teaspoon salt in a small bowl. Whisk until smooth, cover, and refrigerate until ready to serve.
6. Prepare the tomato-cucumber salad by combining 2 diced medium tomatoes, 1 cup diced cucumber, and 0.25 red onion thinly sliced in a bowl. Dress with 2 tablespoons olive oil and 1 tablespoon red wine vinegar, and season with salt and pepper to taste. Set aside.
7. Preheat your grill to medium-high heat (about 400°F) for 10 minutes.
8. Remove the marinated chicken from the refrigerator. Thread the chicken cubes onto the skewers, spacing them about 0.5 inch apart to allow even cooking.
9. Place the skewers on the preheated grill and cook for 5-6 minutes on the first side without moving them, allowing char marks to form.
10. Turn the skewers and cook for another 5-6 minutes on the second side until the chicken is golden with light charring and cooked through.
11. Use a meat thermometer to check that the thickest piece of chicken has reached an internal temperature of 165°F (74°C).
12. Remove the skewers from the grill and let them rest for 2-3 minutes before serving to allow the juices to redistribute.
13. Warm the pita breads on the grill for 30 seconds per side, or wrap them in foil and warm them on the cooler side of the grill.
14. Arrange the chicken souvlaki skewers on a serving platter alongside the tzatziki sauce, tomato-cucumber salad, warm pita bread, and lemon wedges.
15. Serve immediately, allowing guests to build their own plates by sliding chicken onto pita bread and topping with tzatziki and fresh salad.