Greek Turkey Souvlaki Skewers with Tzatziki

Briefly soak the wooden skewers in cold water so they do not burn while cooking. Coarsely grate the cucumber, mix with a pinch of salt, and let sit for 5 minutes. Then squeeze out thoroughly in a clean kitchen towel to remove excess water.

For the tzatziki, mix the Greek yogurt in a bowl with the squeezed cucumber, 1 finely grated garlic clove, finely chopped dill, 1 tbsp olive oil, and 1 tbsp fresh lemon juice. Season to taste with salt and black pepper and refrigerate until serving.

Pat the turkey breast dry and cut into bite-sized cubes of approx. 3 cm. In a bowl, mix the remaining 2 finely chopped garlic cloves, 2 tbsp olive oil, the remaining lemon juice, dried oregano, salt, and pepper into an aromatic marinade. Toss the meat in it and let it marinate briefly.