Saturday, March 24, 2012
Chicken Souvlaki with Tzatziki Sauce
I love tzatziki sauce! I salviate just thinking about its creamy, salty goodness. It's the perfect complement to a very healthy, boneless skinless chicken breast grilled to perfection.
This sounds like a complicated dish but that's only because it's Greek. It's actually very simple and one of the first Greek dishes I ever tried to make. Those Greeks knew what they were doing with olive oil, lemon, oregano, cucumber... I could go on.
But I won't :)
It all starts with a very simple marinade of lemon juice, oregano, olive oil, salt, and garlic. Who knew these ingredients all marry each other and create a super flavorful marinade? I know now. Cut the chicken into chunks, throw it in the marinade, and put it in the fridge for a couple of hours.
Now, about that tzatziki sauce.
You'll need lots of fresh grated cucumber. I grate my cucumber on my box grater. Works like a charm.
Again, the tzatziki sauce is super simple to make. Mix your grated cucumber with Greek yogurt (it has to be Greek yogurt to get the right texture), lemon juice, salt, and garlic.
It will be love at first taste, I promise! Put it in the fridge to chill and let the flavors meld for a while.
Slice up lots of fresh zucchini. It's the perfect dipper for the tzatziki and bonus! It's healthy too.
Right before it's time to grill, skewer your chicken and your zucchini. The hubby informed me I skewered the zucchini wrong, but I thought they grilled perfectly. They still had a little crunch once they came off the grill, which is key for me.
Ok, so the zucchini didn't get the awesome grill marks on them, but isn't it the taste that really matters? I thought so :)
1/3 cup lemon juice
1 1/2 tbsp olive oil
1 tsp dried oregano
1 tsp salt
8 garlic cloves, minced (you can use less based on your preference)
1 lb boneless skinless chicken breast, cut into chunks
1 cup cucumber, grated
1 cup Greek yogurt
2 tbsp lemon juice
1/2 tsp salt
2 garlic cloves, minced
1 large zucchini sliced
1. Mix lemon juice through garlic cloves for marinade. Place in a large ziploc bag and add chicken. Refrigerate for at least 1 hour, turning bag occasionally.
2. Mix grated cucumber through garlic sauce in a small mixing bowl. Cover and refrigerate for at least 30 minutes.
3. Slice zucchini. Skewer chicken and zucchini.
4. Cook skewers on a gas grill over medium-high heat for about 8 minutes or until chicken is done.
5. Remove chicken and zucchini from skewers and serve with tzatziki sauce.
Recipe brought to you by Cooking Light