Chicken Souvlaki with Tzatziki
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
- 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.
- 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.
- 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.
- Grill skewers, turning, until browned on all sides and cooked through, about 8 minutes. Grill pitas until charred, about 2 minutes per side.
- 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.