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Chicken Souvlaki with Tzatziki sauce

35 min • 2 to 4 servings •
Michelle

35 min •     2 to 4 servings•

Michelle

Grilled chicken and zucchini skewers served with a side of creamy tzatziki sauce on a beige plate, set on a granite countertop.

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

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

    • To prepare tzatziki sauce

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

    • Recommendations

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

    chicken Greek grill Healthy

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