If using drained yogurt, substitute 1 teaspoon of olive oil for the lemon juice, since yogurt is rather sour.
Prick the chicken with a fork in several places, sprinkle generously with salt and pepper, and cut into bite-sized pieces. Salt well, or the flavor will dissipate.
Combine the ★ ingredients to make the sauce. Put the sauce and the meat in a bag and marinate for at least 2 hours. If possible, let it marinate overnight for the flavors to soak in well.
Add the grated garlic, lemon juice (olive oil), salt and pepper to the sour cream (drained yogurt). Refer to the ※ notation below the ingredients list.
Soak the skewers in water for about 5 minutes to prevent them from burning. Thread the meat onto the skewers. You can also grill the meat as is, without skewers.
Grill until well browned, or bake in a 200℃ oven for 15 minutes, turning them once. They're fantastic cooked on a barbecue.
Arrange the souvlaki, rice, vegetables such as cucumbers or tomatoes, and the sauce on serving plates and it's ready! Dip the meat and vegetables in the sauce and enjoy.
Oregano is the key ingredient to this dish's ethnic flavor. Keep it on hand for use in all kinds of ethnic cooking, such as Italian, Mexican, or Greek.
Try the standard accompaniment to Souvlaki: "Oregano-scented Addictive Lemon Potatoes" Recipe ID: 1901134.
I recommend eating the chicken without the sauce first, then dipping it in the sauce to enjoy two different tastes.
To drain the yogurt, just leave it in a coffee filter overnight. The yogurt version is healthier.
Story Behind this Recipe
This is my version of a recipe I saw on a cooking show in Canada. The word for "eatery" in Greek is "taverna." This sounds like "taberuna," in Japanese, which means "don't eat," so, it's an eating establishment where you can't eat? There are lots of "taverna" in Vancouver and they are very popular.
Tzatziki is a versatile sauce that can be used for both meat and salad. Put chicken and salad topped with tzatziki in pita bread for a pita sandwich. I'm in love with this sauce.