Chicken Souvlaki with Tzatziki Sauce

Let’s be honest here. I never feel comfortable pronouncing “tzatziki”. Or comfortable spelling it. I feel like I’m missing something with the word, but I do like it as a food. This dish  paired well with a salad I will share next week. In fact, the recipe for today includes a step where you save part of the marinade for dressing. I feel a bit bad making you wait for the salad, but I am trying to make sure that you have something to read from me each week. Particularly food recipes!

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Directions for Chicken Souvlaki with Tzatziki Sauce

Adapted from Serious Eats

Chicken Souvlaki

  • 1.5 pounds chicken breasts, trimmed and cut into even-sized pieces (about 1.5 inches in size)
  • 3 teaspoons minced garlic
  • 5 Tablespoons fresh lemon juice (about 1 large lemon)
  • Zest from 1 lemon (about 1 teaspoon)
  • 4 Tablespoons red wine vinegar
  • 4 Tablespoons olive oil
  • 2 Tablespoons chopped cilantro
  • 3/4 teaspoon kosher salt
  • Ground pepper

Mix together the lemon juice, lemon zest, red wine vinegar, olive oil, cilantro, salt, and pepper.

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Place the chicken in a bowl with the garlic. Toss with enough of the dressing to evenly coat the chicken (about 5 Tablespoons). Reserve the rest of the dressing for a Greek salad (make your own or tune in next week).

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Cover the bowl and chill the chicken for at least 2 hours, allowing it to marinate. When it is time to cook, you can grill the chicken or preheat the oven to 375 degrees. Roast the chicken (about 20-30 minutes) until cooked through.

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Serve with the sauce below.

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Tzatziki Sauce

  • 1/2 English cucumber, chopped into 1/4-inch pieces
  • 1/2 cup Greek yogurt
  • 1/4 teaspoon kosher salt
  • 2 Tablespoons chopped fresh dill
  • 1 teaspoon minced garlic

Toss the salt and cucumber together, and let sit in a strainer for 30 minutes. Then, pat the cucumber dry before continuing.

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Stir together all of the ingredients in a bowl. Chill while the chicken marinates, or for at least 30 minutes.

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Serve on top of the chicken.

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Directions for Chicken Souvlaki with Tzatziki Sauce (without pictures)

Adapted from Serious Eats

Chicken Souvlaki

  • 1.5 pounds chicken breasts, trimmed and cut into even-sized pieces (about 1.5 inches in size)
  • 3 teaspoons minced garlic
  • 5 Tablespoons fresh lemon juice (about 1 large lemon)
  • Zest from 1 lemon (about 1 teaspoon)
  • 4 Tablespoons red wine vinegar
  • 4 Tablespoons olive oil
  • 2 Tablespoons chopped cilantro
  • 3/4 teaspoon kosher salt
  • Ground pepper

Mix together the lemon juice, lemon zest, red wine vinegar, olive oil, cilantro, salt, and pepper. Place the chicken in a bowl with the garlic. Toss with enough of the dressing to evenly coat the chicken (about 5 Tablespoons). Reserve the rest of the dressing for a Greek salad (make your own or tune in next week).

Cover the bowl and chill the chicken for at least 2 hours, allowing it to marinate. When it is time to cook, you can grill the chicken or preheat the oven to 375 degrees. Roast the chicken (about 20-30 minutes) until cooked through. Serve with the sauce below.

Tzatziki Sauce

  • 1/2 English cucumber, chopped into 1/4-inch pieces
  • 1/2 cup Greek yogurt
  • 1/4 teaspoon kosher salt
  • 2 Tablespoons chopped fresh dill
  • 1 teaspoon minced garlic

Toss the salt and cucumber together, and let sit in a strainer for 30 minutes. Then, pat the cucumber dry before continuing.

Stir together all of the ingredients in a bowl. Chill while the chicken marinates, or for at least 30 minutes. Serve on top of the chicken.

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4 thoughts on “Chicken Souvlaki with Tzatziki Sauce

  1. Looks delicious AND healthy. I always say it tad-zee-kee. No clue if that’s right. I also say saganaki opa. And spanaKOpita. Mmmmmm. Hungry for Greek food at breakfast now!

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