Let’s first marinate the chicken. Dice the fresh chicken breast into bite-size bits and add them to a large plastic ziplock bag. Peel the garlic clove and chop it up very finely. Add the chopped garlic to the chicken in the plastic bag together with the fresh lemon juice, the slices of fresh lemon, the olive oil and the dried oregano. Season with a good dash of pepper and salt.

Squeeze out the excess air and seal the bag well. Move the chicken bits and the marinade around a bit to divide the ingredients evenly. Place the bag in the refrigerator for at least 2 hours. Right before you assemble the chicken souvlaki skewers and grill them, prepare the Greek tzatziki yogurt dip: find my tzatziki recipe below!

Place the freshly made Greek tzatziki yogurt dip in the fridge until needed later on. If you are using wooden skewers, soak them in some water for 10 minutes. Remove the ziplock bag with the marinated chicken bits from the fridge. Assemble the chicken skewers.

Then grill, barbecue, roast of pan fry the chicken skewers in a little olive oil on all sides until the chicken is cooked through and golden brown.

Divide the skewers over plates and serve with the freshly made Greek tzatziki yogurt dip. Serve with extra fresh lemon, lettuce and ripe tomatoes.