Chicken Souvlaki Kebabs with Tazatziki Sauce
1 lb free-range organic chicken breast, cut into chunks
4 tablespoons olive oil
2 tablespoons lemon juice
2 cloves garlic, minced
1 teaspoon dried oregano
½ teaspoon fine grain sea salt
Ground black pepper to taste
1 container (6 oz) plain Greek yogurt
1 small cucumber, peeled and grated or 1/2 englisg cucumber, grated
3 tablespoons lemon juice
1 teaspoon fine grain sea salt
1-2 garlic cloves crushed
In a small bowl stir olive oil, lemon juice, garlic, oregano, salt and black pepper.
In a shallow sealable container or in a large Ziplock bag, combine chicken chunks and marinade. Cover or seal and marinate in the refrigerator for 1 to 2 hours (marinate overnight for fullest flavor.)
Remove chicken chunks from the marinade and skewer onto bamboo sticks that have been soaked in water for 5 minutes. Discard unused marinade.
Heat a grill or a grill pan to medium-high (if you’re using an outdoor grill lightly oil the grill grates.)
Grill the chicken kebabs, until cooked through and nicely browned on all sides and chicken is no longer pink in the center, about 8 minutes per side.
Serve with tzatziki sauce.
Tzatziki Sauce Directions:
In the meantime make tzatziki sauce:
Grate cucumber into cheese cloth; squeeze cucumber and remove excess water. Also drain the greek yogurt in separate cheese cloth as well for at least 1 hour. After the cucumber and yogurt have been drained combine all ingredients into 1 bowl and refrigerate for at least 1 hour before serving.
One serving (without tzatziki) yields 249 calories, 11 grams of fat, 1 gram of carbs and 35 grams of protein.
Inspired by: http://www.theironyou.com/