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Greek chicken souvlaki, lemon and oregano marinated chicken skewers with tzatziki and pita. Serves 4.
Cut the 600 g chicken thigh into 3 cm pieces and toss with half the 15 g garlic, the oregano, 15 ml olive oil, the juice of half the lemon and a pinch of salt. Chill for at least 30 minutes.
Grate the cucumber and squeeze out the water, then mix it with the 150 g yogurt, the rest of the garlic, the dill and a squeeze of lemon.
Thread the marinated chicken onto skewers, packed snugly.
Cook on a hot griddle pan or grill over medium-high heat for 10-12 minutes, turning, until charred at the edges and 74°C inside.
Warm the pita for 1 minute, and serve the chicken with the tzatziki and thinly sliced red onion.
