Greek Chicken Souvlaki with Tzatziki

Cut the chicken breast into 2x2 cm cubes and place them in a large bowl. Peel 2 cloves of garlic and crush them next to the meat. Add the ground coriander, paprika, dried oregano, the grated zest and juice of 1 lemon, a pinch of salt, and pepper. Mix thoroughly to ensure the spices cover all the meat. Thread the meat cubes onto 4 skewers and refrigerate for at least 30 minutes to marinate.

Meanwhile, prepare the tzatziki. Finely chop the mint and dill. Grate the cucumber into a small bowl, sprinkle with a pinch of salt, and let it sit for 5-8 minutes until it releases its liquid. In another bowl, mix the remaining 1 crushed garlic clove, the chopped herbs, and the plain yogurt. Squeeze out the excess water from the cucumber, then add it to the yogurt base along with the juice of the remaining half lemon. Mix well and keep refrigerated until serving.

After marinating, heat 2 tablespoons of oil in a pan over medium heat. Place the skewers in the pan and cook for 5-6 minutes per side until golden brown and juicy. Let them rest for a short while after removing from the pan.