Greek Chicken Souvlaki with Tzatziki

Cut the chicken breasts into 2 cm × 2 cm cubes and place them in a large bowl. Then peel 2 cloves of garlic and press them into the bowl with the meat. Next, add ground coriander, ground paprika, dried oregano, zest and juice from 1 lemon, salt, and pepper to the bowl, and mix everything thoroughly so that the meat is well coated with the spices. Then prepare 4 skewers, thread the seasoned meat cubes evenly onto them, and place the resulting skewers in the refrigerator for at least 30 minutes.

Meanwhile, prepare the tzatziki. Finely chop the mint and dill. Then take a smaller bowl, grate the cucumber into it using a fine grater, salt it, and wait 5⁠–⁠8 minutes for the cucumber to release water due to the salt. In the meantime, peel the remaining 1 clove of garlic, press it into a medium-sized bowl, and add the chopped mint, dill, and plain yogurt to it. After the specified time, squeeze out the excess water from the grated cucumber, add the cucumber to the bowl along with the remaining lemon juice and salt, mix the entire contents of the bowl, and place the bowl with tzatziki in the refrigerator for now.

After at least 30 minutes of chilling the chicken skewers, prepare a pan and heat 2 tablespoons of oil in it over medium heat. Then place the chicken skewers in the pan and cook them for 5⁠–⁠6 minutes on each side. Afterward, remove the skewers from the pan.