Caroline Lubbers, who writes the blog Whipped, suggests using pita bread (not pita pockets); they're thicker and will sop up the meat's juices and cool sauce.

Serves 4


  • 1 lb boneless chicken breasts, cut into 1-inch cubes
  • 1/4 cup lemon juice
  • 1/4 cup olive oil
  • 1/4 tsp. salt
  • 1/4 tsp. pepper
  • 2 tsp. dried Greek oregano
  • 1 red pepper cut in 1-inch squares (optional)
  • 1/2 red onion cut in small pieces (optional)
  • 2 cups plain Greek yogurt
  • 2 large cucumbers
  • 1 1/4 Tbsp. minced garlic
  • 1 Tbsp. white vinegar
  • 2 Tbsp. olive oil
  • Salt and white pepper


Make the Tzatziki: Peel and seed cucumbers. Coarsely grate the cucumbers. Put them in a colander and sprinkle them with salt. Let sit for 10-15 minutes to drain some moisture. Squeeze handfuls of the cucumber to release additional moisture and put them in a bowl. Add the yogurt, garlic, vinegar, olive oil, sat and pepper. Mix well. Keep in refrigerator for up to three days.

Make the chicken: Combine lemon juice, oil, salt, pepper and oregano and whisk together. Put in a bag or container with chicken and marinate at least 20 minutes or up to 24 hours.

If you are using bamboo skewers, soak in water for at least 30 minutes before using to avoid burning on the grill.

Thread chicken on skewers, alternating with a few pieces of red pepper and/or onion if you are using it. Grill on high heat, lid down for about 4 minutes per side or until juices run clear. Serve with non-pocket pita bread (warmed on the grill) and Tzatziki sauce.

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