Chicken Souvlaki with Tzatziki

Ingredients

• Chicken Thighs 30 oz
• Oregano 0 oz
• Dry White Wine 0 fl oz
• Olive Oil 5 fl oz
• Salt to taste
• Ground Black Pepper to taste
• Natural Yogurt 5 oz
• Cucumbers 0 oz
• Garlic ½ heads
• Table vinegar 0 fl oz

Step-by-Step Guide

Step 1

Remove the skin from the thighs. Marinate the meat in a mixture of 100 ml of olive oil, spices, and white wine. Place in the refrigerator for a couple of hours.

Step 2

After a couple of hours, wrap the thighs in plastic wrap or place them in a resealable bag and submerge in a pot of water. Keep it in the pot over low heat for 2.5 hours without bringing it to a boil. Alternatively, place the thighs in a slow cooker set to 175°F for 1 hour.

Step 3

Meanwhile, prepare the tzatziki: grate the cucumber using a fine grater, then squeeze out the excess water using paper towels or by hand. Mince the garlic and mix it with the yogurt. Add white vinegar and the remaining olive oil, and stir everything together until smooth. Season with salt and add pepper to taste.

Step 4

Cut the cooled thighs into pieces the size of a small plum and thread them onto wooden skewers. Then, place them on the grill or grill pan. Cook until golden brown and the skewers develop a characteristic crust, about 3–5 minutes on each side.

Step 5

Serve with vegetables, tzatziki, pita, or bread.