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Chop each chicken breast into approx 1.5 inch chunks and place in a bowl. Add all remaining chicken souvlaki ingredients and stir together. Place the bowl in the refrigerator and marinate for at least 30 minutes.
To make the tzatziki sauce, drain and rinse the cashews and place in a high-powered blender. Add the water and lemon juice and blend on high for 2-3 minutes, or until creamy. Add the remaining tzatziki ingredients to the blender and pulse a few times, just until combined. Store in a sealed container in the refrigerator (Note: the tzatziki sauce can be stored for 3-4 days in the refrigerator).
Heat the grill on medium-high.
Place the marinated chicken pieces on skewers (approx 8-9 pieces per skewer makes 6 skewers) and cook on the grill for 3-4 minutes each side.
Served the grilled chicken souvlaki with the tzatziki sauce.