Greek Lemon Chicken Skewers with Tzatziki Sauce

• Gluten free

• Meat

  • 1 1/2 lbs Chicken breast

• Produce

  • 1/2 1 cup peeled and diced english cucumber
  • 1/2 tsp Coriander
  • 1 heaping tbsp Dill, Fresh
  • 2 cloves Garlic
  • 1 tsp Garlic
  • 1/2 Lemon, Juice of
  • 2 tsp Oregano, dried
  • 1/2 tsp Parsley, dried

• Condiments

  • 3 tbsp Lemon juice, fresh

• Baking & Spices

  • 1/8 tsp Black pepper
  • 1 Black pepper
  • 1 1/4 tsp Kosher salt

• Oils & Vinegars

  • 1 tbsp Olive oil, Extra Virgin
  • 1 tbsp Red wine vinegar

• Dairy

  • 1 1/2 cups Greek yogurt, plain non fat

Found on reciperunner.com

Description

Ingredients

• 1 1/2 pounds chicken breast, cut into approximately 1 inch cubes
• 3 tablespoons fresh lemon juice
• 1 tablespoon red wine vinegar
• 1 tablespoon extra virgin olive oil
• 2 cloves of garlic, minced
• 2 teaspoons dried oregano
• 1/2 teaspoon dried parsley
• 1/2 teaspoon coriander
• 3/4 teaspoon kosher salt
• 1/8 teaspoon black pepper
• 1 cup peeled and diced English cucumber, about 1/2 of a cucumber
• 1 1/2 cups plain non-fat Greek yogurt
• Juice of half a lemon
• 1 heaping tablespoon chopped fresh dill
• 1 teaspoon grated garlic
• 1/2 teaspoon kosher salt
• Black pepper to taste

Directions

• In a large bowl whisk together the remaining ingredients then add in the cubed chicken and toss to coat.
• Cover and refrigerate the chicken for 45 minutes to 3 hours.
• Heat the grill to medium high heat.
• Thread the chicken onto metal or wooden skewers, be sure to soak wooden skewers for 30 minutes.
• Oil the grates of the grill and place the skewers on them.
• Grill the chicken for 3-4 minutes then flip it over and grill for another 3-4 minutes or until the chicken is cooked through.
• Peel and dice the cucumber.
• In a medium sized bowl combine the remaining ingredients and whisk together.
• Fold in the cucumber and refrigerate until ready to serve.