Greek Yogurt-Marinated Chicken Souvlaki Skewers with Tzatziki

These souvlaki skewers pack a big hit of bright, garlicky flavor into a light, protein-forward dinner that's ready in well under an hour. A quick Greek yogurt marinade does double duty: it tenderizes the lean chicken breast and keeps every bite juicy on the grill, while lemon, garlic and oregano bring classic taverna flavor without any heavy oil or butter. A few minutes under high heat gives the chicken just enough char for real depth of flavor, no deep-frying or rich sauces required. Alongside, a simple cucumber-yogurt tzatziki adds cooling creaminess and even more protein, while staying completely dairy-light on fat. Served over a crisp, herby salad instead of pita or rice, this is a modest, satisfying plate that's easy on the stomach, naturally low in carbohydrates, and comes together with minimal cleanup, perfect for a relaxed weeknight dinner.

Ingredients

• 1.5 lbboneless, skinless chicken breast, cut into 1-inch cubes
• 0.75 cupPlain full-fat Greek yogurt, divided
• 2 wholelemon, zested and juiced, divided
• 5 clovegarlic cloves, minced, divided
• 2 tspdried oregano, divided
• 1 tbspolive oil
• 1 tspsalt, divided
• 0.5 tspblack pepper, divided
• 1 wholeEnglish cucumber, grated, excess liquid squeezed out
• 1 tbspfresh dill, chopped, optional
• 0.25 smallred onion, finely diced, for salad
• 4 cupromaine lettuce, chopped, for serving
• 1 cupcherry tomatoes, halved, for serving
• 0.25 cupkalamata olives, pitted, optional, for serving
• 0.33 cupfeta cheese, crumbled, for serving

Method

1. In a mixing bowl, combine 1/2 cup Greek yogurt, the juice and zest of 1 lemon, 3 minced garlic cloves, 1 teaspoon oregano, 1/2 teaspoon salt and 1/4 teaspoon pepper. Add the chicken cubes and toss to coat thoroughly.
2. Cover and marinate the chicken in the refrigerator for at least 15 minutes, or up to 2 hours for deeper flavor. 15:00
3. Meanwhile, make the tzatziki: grate the cucumber, squeeze out as much liquid as possible with a clean towel, then stir together with the remaining 1/4 cup Greek yogurt, remaining 1 minced garlic clove, remaining lemon juice, remaining 1 teaspoon oregano, dill, and a pinch of salt and pepper in a small bowl. Refrigerate until ready to serve.
4. Preheat a grill or grill pan over medium-high heat and lightly brush with olive oil.
5. Thread the marinated chicken onto skewers, discarding excess marinade.
6. Grill the skewers, turning occasionally with tongs, until charred in spots and cooked through, about 10-12 minutes total. 11:00
7. While the chicken grills, toss the chopped romaine, cherry tomatoes, red onion and olives together as a bed for the skewers.
8. Divide the salad among plates, top each with a skewer, a generous spoonful of tzatziki, and a sprinkle of feta. Serve immediately.