Heat grill to high (450° to 550°). Mix chicken, oil, wine, lemon juice, oregano, crushed garlic cloves, salt, and 1/4 tsp. pepper in a bowl. Thread chicken onto 8 metal skewers.
Grill chicken, turning occasionally, until grill marks appear and meat is cooked through, 10 to 12 minutes.
Put cucumber in a kitchen towel and wring out any excess liquid. Transfer to a medium bowl. Add yogurt, minced garlic, remaining 1/4 tsp. pepper, and the vinegar and mix until combined. Serve with chicken and warm pita bread.
I've made this twice, it's great. Used turkey cutlets and added chunks of red bell pepper and onion to the skewers. The sauce was plenty spicy with 2 cloves of crushed fresh garlic and fresh ground pepper. Don't need to wring the water from the cucumber, and I agree with a previous rater that it makes extra sauce. Delicious!
I use dill pickle juice instead of vinegar for the tzatziki and also added some paprika cilantro and dill to it. I also added some curry powder paprika and basil to the chicken and didnt use any salt for the chicken or in the tzatziki.
The chicken in this recipe tasted great. I made the marinade exactly as the recipe called for and let it sit for about half an hour before grilling. The tzatziki, made according to the recipe, was pretty bland. I had to add more vinegar and pepper as well as salt before it had enough flavor. Also, the tzatziki amounts called for in the recipe makes far more than you'll need for this meal, so you may want to cut the tzatziki recipe in half... All in all, I would definitely make the chicken again. The tzatziki? Maybe...
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