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Chicken Souvlaki with Tzatziki Sauce

 
Chicken Souvlaki with Tzatziki Sauce
259

Serve these kabobs as an appetizer with the sauce for dipping, or as sandwiches. Slather the sauce on warmed pita and place the chicken in the pockets along with sliced tomatoes and red onion.

Yield

6

servings

Prep

15

min

Cook

12

min

Ready

4

hrs

Trans-fat Free, Low Carb
 

Ingredients

¼ cup olive oil
3 tablespoons lemon juice
freshly squeezed
2 cloves garlic
minced
1 teaspoon oregano
dried
½ teaspoon kosher salt
¼ teaspoon black pepper
*
1 ½ pound chicken breast halves, boneless, skinless
cut into bit-sized pieces
Tzatziki sauce
6 ounces greek yogurt
plain
½ medium cucumbers
peeled, seeded and grated
1 tablespoon olive oil, extra-virgin
2 teaspoons lemon juice
freshly squeezed
1 clove garlic
minced
1 pinch kosher salt
*
1 teaspoon dill weed, dried
*

Directions

For the marinade: Combine olive oil, lemon juice, garlic, oregano, salt and pepper; place in a large re-sealable plastic bag. Add chicken pieces to the bag, re-seal, and massage the marinade into the chicken. Let marinate in refrigerator for at least 3 hours, and up to 5 hours, turning and massaging bag occasionally.

Prepare the sauce: Combine all ingredients and refrigerate for at least 1 to 2 hours to allow the flavors to develop.

Soak 6 wooden skewers in water for at least 30 minutes OR have 6 metal skewers ready.

Heat grill to medium-high and lightly oil the grate.

Remove chicken pieces from marinade and thread onto the skewers, discarding the unused marinade.

Grill kabobs for about 6 minutes per side, until chicken is no longer pink in the center.

Serve with tzatziki sauce for dipping, or make pita sandwiches.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 185g (6.5 oz)
Amount per Serving
Calories 31246% of calories from fat
 % Daily Value *
Total Fat 16g 25%
Saturated Fat 3g 17%
Trans Fat 0g
Cholesterol 100mg 33%
Sodium 296mg 12%
Total Carbohydrate 1g 1%
Dietary Fiber 0g 1%
Sugars g
Protein 73g
Vitamin A 2% Vitamin C 10%
Calcium 7% Iron 8%
* based on a 2,000 calorie diet How is this calculated?

 

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