Chicken Souvlaki and Tzatziki Sauce

Ohhhhh. Every once in a while you get a recipe that is so good, so authentic and so incredibly easy that you keep looking for the catch. I got this from a cooking demo at the Greek festival. Apparently, it's from The Key to Greek Cooking. I roasted some potatoes with greek seasoning and served them on the side.

Chef Athena's Favorite Chicken Souvlaki
1lb boneless, skinless chx breasts cut into 1/2-1 inch cubes
1-2 cloves garlic
2t oregano
1.5t ground cumin
Paprika to taste
3T lemon juice
1/2T Greek olive oil (I used regular)
1.5t Kosher or Sea Salt
1t ground pepper

In a bowl, prepare marinade. Mix garlic, oregano, cumin, paprika, lemon juice, olive oil and pepper until well blended. Pour marinade over chicken, mix, cover and let sit for 30 min. Just before grilling, add the salt to the chx.
Grill chicken on skewers. Remove, and serve with:
Pita bread (no pocket, butter and heat first)
Tomatoes
Lettuce
Feta cheese, crumbled
Bell peppers
Tzatziki (recipe follows)

Pile it all on the pita, fold, eat and OPA!

Tzatziki (Yogurt and Cucumber Sauce)

2c greek yogurt
1c cucumber, peeled & diced or shredded (mine went in the food processor)
1 clove garlic (or to taste)
1T olive oil
1T lemon juice (start low and work up)
1t garlic salt (can use sea salt instead)
1T chopped dill

Wrapped cucumber in paper towels and press out moisture.
Combine cucumbers with remaining ingredients and mix well. Transfer to a serving bowl and chill. Serve with pita, souvlaki, gyro or on potatoes.