Mini Chicken Souvlaki Skewers with Cucumber Yogurt Dip

By Sprig Originals ✓ · cooked up in Sprig

Tender bites of lemon-and-oregano chicken threaded onto little skewers, cooked in a hot pan until golden, and served with a cool, creamy cucumber yogurt dip and warm pita. Nothing spicy, nothing chewy — just juicy chicken kids can pull off a stick and dunk. Ten ingredients, on the table in about half an hour.

Ingredients

• 1.5 lb boneless skinless chicken breasts, cut into 1-inch cubes
• 3 tbsp olive oil
• 1 lemon, zested and juiced
• 2 tsp dried oregano
• 1 clove garlic, finely grated
• 3/4 tsp salt

• 1 cup plain Greek yogurt
• 1/2 English cucumber, coarsely grated
• 1 tbsp chopped fresh dill (optional)

• 4 pita breads

Instructions

1. In a large bowl, stir together 2 tablespoons of the olive oil, the lemon zest, 2 tablespoons of the lemon juice, the oregano, garlic, and salt. Add the chicken cubes and toss to coat. Let sit at room temperature for 10 minutes while you make the dip (or cover and refrigerate up to 8 hours).
2. Squeeze the grated cucumber firmly in your hands or a clean kitchen towel to remove as much water as possible, then stir it into the Greek yogurt with the dill and a pinch of salt. Refrigerate until serving.
3. Thread the chicken onto 8 short skewers, 4 to 5 cubes each, leaving a little space between pieces so they cook evenly. Don't pack them tight.
4. Heat the remaining 1 tablespoon olive oil in a large nonstick or cast-iron skillet over medium-high heat. Cook the skewers in two batches, 4 to 5 minutes per side, until deeply golden and the chicken reads 165°F (74°C) on a thermometer. Move to a plate and let rest 3 minutes.
5. Wipe the pan, lower the heat to medium, and warm the pitas for about 30 seconds per side until soft and puffed. Cut each into wedges or leave whole.
6. Serve the skewers with the cucumber yogurt dip and warm pita, plus any extra lemon juice at the table for anyone who wants it.

Chef's tips

Nutrition (per serving, estimated)

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