So my hubby and I LOVE Greek food. We made souvlaki for the first time. The chicken and zucchini was awesome however; I've yet to find a Greek Yogurt Sauce that I like. (I like it thick.) So if anyone knows one please post. This recipe was easy and delish! One quick tip. Soak the skewers in water for 2 minutes before loading the kababs. It works well. :) Enjoy!
Chicken Souvlaki features the fresh-tasting combination of lemon juice, garlic, and olive oil that is so prevalent in Greek cuisine. Serve it alongside a Greek salad of chunked tomatoes, cucumber, red onion, and feta cheese. Tzatziki is a traditional Greek yogurt-based sauce flavored with lemon, garlic, and crisp cucumbers.
Yield: 2 servings (serving size: 2 skewers and about 1/4 cup tzatziki sauce)
Ingredients
SOUVLAKI:
3 tablespoons fresh lemon juice
1 1/2 teaspoons chopped fresh or 1/2 teaspoon dried oregano
2 teaspoons olive oil
1/2 teaspoon salt
4 garlic cloves, minced
1/2 pound skinless, boneless chicken breast, cut into 1-inch pieces
1 medium zucchini, quartered lengthwise and cut into (1/2-inch-thick) slices
Cooking spray
TZATZIKI SAUCE:
1/2 cup cucumber, peeled, seeded, and shredded
1/2 cup plain low-fat yogurt
1 tablespoon lemon juice
1/4 teaspoon salt
1 garlic clove, minced
Preparation
To prepare souvlaki, combine the first 5 ingredients in a zip-top plastic bag; seal and shake to combine. Add chicken to bag; seal and shake to coat. Marinate chicken in refrigerator for 30 minutes, turning once.
Remove chicken from bag; discard marinade. Thread the chicken and zucchini, alternately onto each of 4 (8-inch) skewers.
Heat a grill pan coated with cooking spray over medium-high heat. Add skewers; cook 8 minutes or until chicken is done, turning once.
To prepare tzatziki sauce, combine cucumber, yogurt, 1 tablespoon lemon juice, 1/4 teaspoon salt, and 1 garlic clove, stirring well. Serve the tzatziki sauce with souvlaki.
Nutritional Information
Calories:
219 (19% from fat)
Fat:
4.7g (sat 1.3g,mono 2.3g,poly 0.6g)
Protein:
30.9g
Carbohydrate:
12.3g
Fiber:
2.4g
Cholesterol:
69mg
Iron:
1.4mg
Sodium:
705mg
Calcium:
161mg
Posts
That sounds sooo good! I love Greek food. I really like the tzatziki sauce recipe from the Gourmet cookbook (I only use about half the garlic though) but if the only problem you have with yours is it being too thin then I would suggest straining your yogurt. I put mine in a cheesecloth-lined strainer over a bowl and leave it in the fridge for about a day. That makes it nice and thick- almost like a true Greek yogurt. Hope that helps!
ReplyDeleteThanks for the help-I will def. try that next time. I loved how simple this recipe was and it tastes awesome. Hope you get to try it.
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