I love souvlaki. The Greek trinity of seasonings is oregano, lemon and garlic; I mix those with olive oil and S&P for marinating chicken or pork for souvlaki.
Yeah, I should add garlic to that "marinade" that I will be making. It's for already cooked lamb from a roast. I was surprised that the roast recipe didn't include lemon or garlic, but I usually try new recipes the way they are presented and make changes later.
TL, did you use the dill in it? IMO, it's not optional My recipe, which I posted last summer, also calls for a little mint. I think it makes a huge difference in the flavor.
Tzatziki (Greek Cucumber and Yogurt Sauce)
I intend to try it with the addition of mint, but I wanted to follow the recipe exactly on the first go. So, yes, I used dill. Your recipe is practically the same as the one I used with the exception of the olive oil in the one I posted and the mint in yours. Do you use English cucumber, the long ones with not much seeds and softer skin?
As I mentioned, the tzatziki got tastier overnight. It wasn't bad last night, but it's really good today.