Grilled chicken souvlaki with tzatziki dipping sauce
Makes
8 skewers
Put the grill to use this summer with Greta's almost authentic (but simple!) Greek chicken skewers!
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Ingredients
1½ lbs (680 g)
boneless, skinless chicken breasts
2
red bell peppers, cut into 1½-inch pieces
1
large red onion, cut into 1½-inch pieces
8
metal or wooden skewers
Marinade
3 tbsp
freshly squeezed lemon juice
2 tbsp
olive oil
1 tbsp
red wine vinegar
2 tsp
minced garlic
1-1/2 tsp
dried oregano
1 tsp
Dijon mustard
½ tsp
dried Italian seasoning, (or basil or thyme)
½ tsp
sea salt
½ tsp
ground black pepper
Tzatziki Sauce
1 cup
plain 0% Greek yogurt
¾ cup
peeled, finely diced English cucumber
1 tbsp
freshly squeezed lemon juice
1 tbsp
minced fresh dill
2 tsp
liquid honey
1 tsp
minced garlic
½ tsp
sea salt
½ tsp
ground black pepper
Instructions
In a large bowl, whisk together all marinade ingredients until well blended. Add chicken pieces and stir to coat evenly with marinade. Cover with plastic wrap and refrigerate for 2 to 4 hours.
While chicken in marinating, make tzatziki sauce. Combine all sauce ingredients in a medium bowl and mix well. Cover and refrigerate until serving time.
Preheat grill to medium-high heat. Thread chicken, bell peppers and onions onto skewers, beginning and ending with chicken. Gah! I hate this part. Kinda messy. But worth it.
Lightly oil grill racks. Place skewers on racks and grill for 10 to 12 minutes, turning occasionally to ensure even cooking. Serve hot with tzatziki sauce.
If using wooden skewers, soak them in cold water for at least an hour before using to prevent burning.
The honey doesn’t make the sauce sweet, it just lessens the tang of the Greek yogurt. Feel free to leave it out.
YUM: For a less tangy tzatziki, use sour cream instead of Greek yogurt.
YUMMER: Serve with lightly grilled, whole grain pita bread, hummus and a leafy green salad for a fabulous, Greek-style feast!
Nutrition
Calories 167
Protein 24 g
Carbohydrates 10 g
Fat 3.6 g
Sodium 266 mg