Chicken Souvlaki with Tzatziki
Author: 
Serves: makes 6 12-inch skewers*
 
Ingredients
  • 1 ½ teaspoons finely grated lemon zest
  • 3 Tablespoons freshly squeezed lemon juice, divided
  • 2 medium cloves of garlic, finely grated, divided
  • 1 ½ teaspoons dried oregano
  • 1 ½ teaspoons dried thyme
  • 2 Tablespoons unrefined, cold-pressed extra-virgin olive oil
  • Sea salt and freshly ground black pepper
  • 1 ¼ pounds boneless-skinless chicken breast halves, cut into 2-inch cubes
  • 2 Persian cucumbers, chopped or coarsely grated (personal preference)
  • 1 cup full fat Greek yogurt (Straus makes a great organic one)
  • ½ Tablespoon white wine vinegar
  • 1 Tablespoon finely chopped fresh mint or dill (optional)
  • 8 small plum tomatoes, halved (or large ones quartered)
  • ½ small red onion, cut into 2-inch pieces
  • 6 whole-wheat pitas (optional)
Instructions
  1. Whisk together lemon zest, 1 ½ Tablespoons lemon juice, 1 grated clove of garlic, oregano, thyme, 1 Tablespoon plus 1 teaspoon olive oil, and ½ teaspoon salt in a medium bowl. Add the chicken, and toss to coat. Marinate at room temperature for 45 minutes or refrigerated, covered, for up to 6 hours.
  2. Meanwhile make the tzatziki sauce: Stir together the remaining lemon juice and garlic, the cucumber, yogurt, vinegar, herbs (if using) and ½ teaspoon salt. Refrigerate, covered, until ready to serve.
  3. Heat the grill to medium-high. Thread the chicken, tomatoes, and onion onto 6 skewers. Brush with remaining 2 teaspoons olive oil, and season with pepper.
  4. Grill skewers, turning, until browned on all sides and cooked through, about 8 minutes. Grill pitas until charred, about 2 minutes per side.
  5. Serve skewers with charred pitas and tzatziki sauce.
Notes
*Not all skewers are the same size.  This recipe would probably make 8 9 ½-inch bamboo skewers.
Recipe by Pamela Salzman at https://pamelasalzman.com/chicken-souvlaki-tzatziki-recipe/