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Chicken souvlaki (Greek)
Nb persons: 4
Yield:
Preparation time:
Total time:
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| Active 30m Total 1h 40m | |
| 1 1/2 tsp | lemon zest, plus 3 tbsp lemon juice |
| 2 garlic cloves minced | |
| 1 tbsp | chopped fresh oregano |
| 2 tbsp | evoo |
| S&p | |
| 1 lb | boneless skinless chicken breast, cut into 2" cubes |
| 1/2 English cucumber, chopped | |
| 1/2 c | fat free Greek yogurt |
| 3 | plum tomatoes, quartered |
| 1/2 small | red onion cut 3, 4" thick and separated into slices |
4 whole wheat pitas or naan
1) in gallon zip top bag, whisk zest, 1 tbsp + 1 1/2 tsp juice, half garlic, oregano, 1 tbsp + 1 tsp oil, and 1/2 tsp salt. Add chicken, toss to coat. Marinate in the refrigerator at least 45 minutes, flipping bag halfway through.
2) stir together remaining juice and garlic, cucumber, yogurt, and 1/4 tsp salt. Refrigerate until ready to serve.
3) heat grill to medhi. Thread chicken, tomatoes, and onion onto 4 metal skewers. Brush with oil, S&P.
4) grill skewers, turning, until browned on all sides and cooked through, 8m. Grill bread until charred, 2m per side.
5) serve skewers with pitas and cucumber yogurt sauce.
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