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Chicken Souvlaki
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Ingredients:
| 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!
| 1 1/2 Cups Plain Greek Yogurt |
| Salt & Pepper, to taste |
| 1/2 Cup Cucumber, minced |
| 2 Tbsp Dill |
| 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 |
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