Souvlakia with Tzatziki Recipe from GourmetFoodPlaza.com

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Souvlakia with Tzatziki
Serve this Greek kabob in toasted sesame buns or pita halves, and provide extra bread for mopping up the irresistible yogurt sauce
Serves 8
1/4 cup	olive oil
2 tbsp	lemon juice
1 tsp	dried oregano
1/2 tsp	ground cumin
1/2 tsp	coriander
1/2 tsp	salt
1/4 tsp	pepper
1/4 tsp	hot pepper flakes
2	cloves garlic, minced
8	pita breads

	*Tzatziki Sauce*
1	small English cucumber
1 tsp	salt
1 1/2 cups	plain yogurt
2 tbsp	chopped fresh mint
2 tbsp	fresh coriander
2	cloves garlic, minced
1/2 tsp	hot pepper sauce
1	sweet green pepper, finely diced
-	salt and pepper

-	Cut into 2 inch chunks, pat dry with paper towels
-	In bowl, combine oil, lemon juice, oregano, cumin, coriander, salt, pepper, hot pepper flakes and garlic
-	Add chicken and stir to coat, cover and marinate in refrigerator for 2 hours
-	Let stand at room temperature for 30 minutes

	*Prepare Tzatziki Sauce*
-	Quarter cucumber, lengthwise, slice crosswire
-	Toss with salt, let drain for 30 minutes in colander set over bowl
-	Discard liquid and pat cucumber dry
-	In fine-mesh sieve set over bowl, drain yogurt for 30 minutes, discard liquid
-	In bowl, combine cucumber, yogurt, mint, coriander, garlic, hot pepper sauce, green pepper, and salt and pepper to taste

-	Thread chicken pieces onto metal skewers
-	Broil or place on greased grill over medium-high heat
-	Cook, turning every 3 or 4 minutes, for 10 to 12 minutes or until no longer pink inside

-	Cut pitas in half, open to form pockets
-	Slide chicken off scewers into pita pockets, top with sauce

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