Greek Chicken Souvlaki with Tzatziki

Cut the chicken breast into cubes of approx. 2 cm and place them in a large bowl. Peel 2 cloves of garlic and press them directly onto the meat. Add ground coriander, paprika powder, dried oregano, the zest and juice of one lemon, and a pinch of salt and pepper. Mix everything thoroughly so that the meat is evenly coated with the spices. Thread the meat cubes onto 4 wooden skewers and let them marinate in the refrigerator for at least 30 minutes.

In the meantime, prepare the tzatziki. Finely chop the mint and dill. Finely grate the cucumber, lightly salt it, and let it sit for approx. 5–8 minutes until it releases water. Meanwhile, peel the remaining garlic clove and press it into a bowl. Add chopped herbs and Greek yogurt. Squeeze the grated cucumber firmly to remove excess water and add it to the yogurt. Season with the juice of half a lemon and a pinch of salt, mix everything well, and chill until serving.

After marinating, heat a pan with 2 tbsp of rapeseed oil over medium heat. Fry the chicken skewers in it for approx. 5–6 minutes on each side until golden brown and cooked through. Remove from the pan.