Original home-kitchen adaptation; practical kitchen testing is pending. Nutrition is an ingredient-based estimate. Image shows a serving suggestion.
Ingredients
- 12.0 oz (340 g) chicken breast, 1-inch cubes
- 5.3 oz (150 g) plain Greek yogurt
- 3.5 oz (100 g) cucumber, grated and squeezed dry
- 3.5 oz (100 g) pita bread
- 1.1 oz (30 g) lemon juice
- 2.0 tsp (9 g) olive oil
- 0.3 oz (8 g) garlic, minced
- 1.0 tsp (2 g) dried oregano
- 0.2 oz (6 g) dill, chopped
- 0.3 tsp (2 g) salt
Method
- Mix chicken with oil, half the lemon, half the garlic, oregano and half the salt. Refrigerate for 30 minutes, additional to prep time.
- Mix yogurt with cucumber, dill, remaining garlic, lemon and salt. Refrigerate until serving.
- Thread chicken onto metal skewers and grill over medium-high heat for 10–14 minutes, turning, until the center reaches 165°F (74°C).
- Warm pita briefly and divide skewers, pita and tzatziki between two plates.
Cook’s note: Allow 30 minutes for marinating. Squeeze the grated cucumber well so the sauce stays thick.
Allergens: Milk and wheat.
Approximate nutrition per serving: 439 kcal · Protein 52 g · Carbohydrates 33 g · Fat 11 g. Estimates are not laboratory measurements. Check package labels for allergens.
Use a thermometer for meat, fish and egg dishes. Official safe cooking temperatures.