Ever the procrastinator in law school, I compiled a notebook with recipe clippings. My grades settled to the middle of the pack, but I graduated with one fantastic cookbook. I hope you enjoy this healthy and delicious recipe as much as we do.

Ready

For the Souvlaki

• 3 Tbsp fresh lemon juice
• 1 ½ tsp chopped fresh oregano
• 2 tsp olive oil
• ½ tsp salt
• 4 garlic gloves, minced
• ½ pound skinless, boneless chicken breast, cut into 1 -inch pieces
• 1 medium zucchini, quartered lengthwise and cut into (½-inch-thick) slices
• Cooking spray

For the Tzatkiki Sauce

• ½ cup cucumber, peeled, seeded and shredded
• ½ cup plain low-fat yogurt
• 1 Tbsp lemon juice
• ¼ tsp salt
• 1 garlic clove, minced

Set

• 1 gallon zip-top plastic bag
• Grill pan or bbq
• Skewers

Go

To prepare the souvlaki

1. Combine the first 5 ingredients in a zip-top plastic bag.
2. Add chicken to bag, sealing and shaking to coat.
3. Marinate chicken in refrigerator for 30 minutes, turning once.
4. Remove chicken from bag.
5. Discard marinade.
6. Thread chicken and zucchini, alternately onto each skewer.
7. Heat a bbq or (I think less preferably) a grill pan coated with cooking spray over medium-high heat.
8. Add skewers and cook, turning once.

To prepare tzatziki sauce

1. Combine cucumber, yogurt, 1 tablespoon lemon juice, ¼ teaspoon salt and 1 garlic clove in a bowl. Stir well.
2. Serve the tzatziki sauce with souvlaki.

What you should know

Serves 2-3. Squeeze excess water from shredded cucumber or tzatziki will be watery. Goes well with pita bread and greek salad.