Chicken Souvlaki with Tzatziki

• Meat

  • 1 1/2 lb Chicken thigh

• Produce

  • 3 1/2 Garlic clove
  • 2 Lebanese cucumbers
  • 1 Lettuce
  • 2 tbsp Oregano, dried
  • 1 Tomato, slices

• Condiments

  • 5/16 cup Lemon juice

• Baking & Spices

  • 2 Black pepper
  • 1 tsp Salt

• Oils & Vinegars

  • 3 tbsp Olive oil
  • 1 tbsp Olive oil, Extra Virgin
  • 2 tsp White wine vinegar

• Bread & Baked Goods

  • 1 Flatbreads / wraps / pita bread

• Dairy

  • 1 1/4 cups Greek yoghurt, plain

Found on recipetineats.com

Description

Ingredients

• 1.5lb / 750g chicken thigh fillets (or breast), cut into 1/2.5cm pieces
• 2 tbsp olive oil
• ¼ cup lemon juice
• 3 garlic cloves, minced
• 2 tbsp dried oregano
• ½ - ¾ tsp salt
• Black pepper
• 1 tbsp olive oil
• Flatbreads / wraps / pita bread
• Lettuce
• Tomato slices
• 2 Lebanese cucumbers (to make about ½ cup grated cucumber after squeezing out juice)
• 1¼ cups / 300g plain Greek yoghurt
• 2 tsp white wine vinegar (or red wine or apple cider vinegar)
• 1 tbsp lemon juice
• ½ garlic clove, minced
• 1 tbsp extra virgin olive oil (or more if you want richer)
• ½ tsp salt
• Black pepper

Directions

• Place chicken and Marinade into a bowl and set aside to marinate for at least 3 hours to overnight.
• Thread chicken onto 8 skewers.
• Heat oil in a large skillet over high heat (or BBQ). Cook skewers for 3 minutes on each side, or until cooked through.
• Serve Chicken Souvlaki with tzatziki, flatbreads (make your own!), lettuce and tomato slices.
• Cut the cucumber in half lengthwise. Use a teaspoon to scrape the watery seeds out. Coarsely grate the cucumber using a box grater. Then wrap in paper towels or a tea towel and squeeze to remove excess liquid.
• Place cucumber in a bowl. Add remaining ingredients then mix to combine. Set aside for at least 20 minutes for the flavours to meld.

Nutrition