Weeknight Souvlaki with Tzatziki

Let’s make it.

1. For the tzatziki, cut the cucumber in half lengthwise and, using a spoon, scrape out most of the seeds. Grate the cucumber on the large side of a box grater and transfer to a fine mesh sieve. Sprinkle 1 teaspoon of salt over the cucumber and toss well to combine. Place the sieve in a sink or over a bowl and allow it to sit for at least 20 minutes or up to an hour to drain away some of the water. This will concentrate the cucumber flavour and help keep your tzatziki thick.
2. In a large bowl, combine the lemon zest, lemon juice, and garlic and stir to combine. Add in the yogurt, oil, dill, mint, and parsley, and mix well to combine.
3. Give the cucumber a firm press or squeeze with either your hands or a clean kitchen towel to remove as much water as possible then add it to the yogurt mixture and mix well. Season with pepper and more salt, if needed, and place in the fridge until ready to use.
4. For the souvlaki, cut the chicken breasts into a large dice. Place the chicken into a large bowl or shallow baking dish along with the onion. Add in 3 tablespoons of olive oil, the lemon zest, lemon juice, garlic, oregano, thyme, paprika, and red pepper flakes. Season with salt and pepper and mix well to combine. If you have time, cover and place in the fridge for up to 1 hour to marinate.
5. Heat your oven to 450ºF, retrieve the chicken from the fridge, and thread onto bamboo skewers. Lightly grease a sheet pan with some oil then transfer on the onions. Place the chicken skewers on top of the onions, pour over any remaining marinade, and roast for 15 minutes or until the chicken is just cooked through and the onions are tender.
6. Turn the broiler on to high and cook for 2 minutes to lightly char the chicken.
7. Serve the skewers with tzatziki on the side for dipping.