1 lb Boneless Skinless Chicken Breasts, cut into 1-inch pieces
3 Tbsp Lemon Juice
1/4 Cup Olive Oil
1 Heaping Tsp Dried Oregano
1/2 Tsp Black Pepper
2 Tsp Salt
4 Cloves Garlic, minced
Naan or Pita Bread, for serving
Kalamata Olives, for serving
Hummus, for serving
Lemon Wedges, for garnish and serving
Start by preparing the chicken. Combine the lemon juice, olive oil, oregano, salt, pepper, and garlic in a large bowl. Mix well.
Slice the chicken and add to the sauce. Mix well to coat the chicken. Cover and refrigerate for at least 1 hour.
While the chicken marinates, make the yogurt sauce (see ingredient list below). Combine the Greek yogurt, cucumber, dill, salt, and pepper in a small bowl. Mix well. Cover and place in the fridge until ready to use.
Next, make the tomato cucumber salad (see ingredient list below). Combine the lemon juice, olive oil, salt, and pepper in a large bowl. Mix well. Add the tomato, cucumber, and parsley, and stir to coat. Cover and place in the fridge until ready to use.
Once the chicken has finished marinating, remove the chicken from the fridge. Thread the chicken on to small skewers. You should have enough for 6-8 skewers, depending on how small you sliced the chicken.
Heat a grill pan over medium heat. Add the chicken skewers and grill on each side for about 5 minutes or until cooked through and an internal temperature of 165 degrees F has been reached.
Serve the chicken skewers with the yogurt sauce and tomato cucumber salad on the side. Naan or pita bread, hummus, and olives also pairs well with this dish. Squeeze a little lemon over the chicken before eating for a slightly citrus taste. Enjoy!
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1 lb Boneless Skinless Chicken Breasts, cut into 1-inch pieces
3 Tbsp Lemon Juice
1/4 Cup Olive Oil
1 Heaping Tsp Dried Oregano
1/2 Tsp Black Pepper
2 Tsp Salt
4 Cloves Garlic, minced
Naan or Pita Bread, for serving
Kalamata Olives, for serving
Hummus, for serving
Lemon Wedges, for garnish and serving
Yogurt Sauce
1 1/2 Cups Plain Greek Yogurt
Salt & Pepper, to taste
1/2 Cup Cucumber, minced
2 Tbsp Dill
Tomato Cucumber Salad
3 Mini or 1 Small Cucumber, chopped
2 Roma Tomatoes, chopped
2-3 Tsp Lemon Juice
1 Tbsp Olive Oil
2 Tbsp Fresh Parsley, minced
Salt & Pepper, to taste
Directions:
Start by preparing the chicken. Combine the lemon juice, olive oil, oregano, salt, pepper, and garlic in a large bowl. Mix well.
Slice the chicken and add to the sauce. Mix well to coat the chicken. Cover and refrigerate for at least 1 hour.
While the chicken marinates, make the yogurt sauce (see ingredient list below). Combine the Greek yogurt, cucumber, dill, salt, and pepper in a small bowl. Mix well. Cover and place in the fridge until ready to use.
Next, make the tomato cucumber salad (see ingredient list below). Combine the lemon juice, olive oil, salt, and pepper in a large bowl. Mix well. Add the tomato, cucumber, and parsley, and stir to coat. Cover and place in the fridge until ready to use.
Once the chicken has finished marinating, remove the chicken from the fridge. Thread the chicken on to small skewers. You should have enough for 6-8 skewers, depending on how small you sliced the chicken.
Heat a grill pan over medium heat. Add the chicken skewers and grill on each side for about 5 minutes or until cooked through and an internal temperature of 165 degrees F has been reached.
Serve the chicken skewers with the yogurt sauce and tomato cucumber salad on the side. Naan or pita bread, hummus, and olives also pairs well with this dish. Squeeze a little lemon over the chicken before eating for a slightly citrus taste. Enjoy!
Yogurt Sauce
Tomato Cucumber Salad
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