Chicken souvlaki bowls with quick tzatziki

• 680 g boneless skinless chicken thighs
• 3 tbs olive oil
• 2 tsp dried oregano
• 4 garlic cloves2 minced for chicken, 2 grated for tzatziki
• 1 large lemonzested and juiced
• 1 ½ tsp kosher salt
• ½ tsp black pepper
• 200 g plain Greek yogurtfull-fat
• 1 large English cucumber
• 300 g cherry tomatoeshalved
• ½ red onionthinly sliced
• 10 g fresh dillroughly chopped
• 1 tbs red wine vinegar
• ½ tsp smoked paprika

1. 1

   Pat the chicken thighs dry and cut into roughly 2cm cubes. Toss in a bowl with 2 tablespoons of olive oil, the dried oregano, smoked paprika, 2 minced garlic cloves, half the lemon juice, 1 teaspoon of kosher salt, and the black pepper. Mix well and set aside while you prep the bowl components.

   Tip: Cutting the chicken small means more surface area for browning and faster cooking — no skewers needed.

2. 2

   While the chicken marinates, make the tzatziki: grate about half the cucumber on the coarse side of a box grater and squeeze out as much liquid as you can with your hands. Stir the grated cucumber into the Greek yogurt along with 2 grated garlic cloves, the lemon zest, remaining lemon juice, a pinch of kosher salt, and half the chopped dill. Taste and adjust salt. Refrigerate until serving.

   Tip: Squeezing the cucumber is key — skip this and the tzatziki turns watery within minutes.

3. 3

   Dice the remaining cucumber half into 1cm pieces. Toss in a bowl with the halved cherry tomatoes, sliced red onion, red wine vinegar, remaining 1 tablespoon of olive oil, and remaining ½ teaspoon of kosher salt. Set aside.

4. 4

   Heat the skillet over medium-high heat until it's rippling hot, about 2 minutes. Add the marinated chicken in a single layer — don't crowd the pan or it'll steam. Cook undisturbed for 3-4 minutes until the bottom is deeply golden and caramelized, then flip and cook another 2-3 minutes until cooked through with no pink remaining and the edges are charred in spots.

   Tip: If your skillet isn't big enough, cook in two batches — crowding is the enemy of a good sear.

5. 5

   Divide the tomato-cucumber salad among four bowls. Top with the hot chicken, a generous spoonful of tzatziki, and the remaining fresh dill scattered over the top.

   Tip: Keeps in the fridge for up to 3 days — store the tzatziki separately. Reheat the chicken in a hot skillet for 2 minutes to re-crisp.

• skillet (30cm (12-inch))
• mixing bowl (large)
• cutting board
• box grater

Per serving

Nutritional values are estimates only.