I made this meal a while ago. It was delicious. It might seem intimidating at first, but it’s worth the effort.
As I mixed the ingredients together for the marinade, I paused in amazement at what I had created. The lemon and garlic fragrance, the beautiful golden color, with the fresh herbs… I actually took a picture, then deleted it, because I couldn’t capture a photo that would do it justice. Don’t worry if marinades don’t get you all hot and sweaty (like some of us), at least you have the recipe to an amazing meal.
Chicken Souvlaki & Tzatziki Sauce
original recipe can be found at simplydeliciousfood.com
for the chicken souvlaki
- 4 chicken breasts, chopped into bite size chunks
- juice and zest of 2 lemons
- 4 garlic cloves, roughly chopped
- 2 bay leaves
- 4 fresh thyme sprigs
- 1 teaspoon dried oregano
- 1/2 cup extra virgin olive oil
- 2 teaspoons salt
- 1 teaspoon freshly ground black pepper
for the zucchini tzatziki
- 2 large zucchini, grated
- 1.5 cups greek yoghurt
- 1/2 garlic clove, finely minced
- 1 teaspoon dried dill or 1 tablespoon fresh dill, finely chopped
- juice of 1/2 lemon
- salt and pepper to taste
Combine all of the marinade ingredients with the chopped chicken, and place into a ziplock bag. Remove the excess air, and marinate for a minimum of 20 minutes, up to 24 hours.
When you’re ready to cook the chicken, thread the chicken pieces onto a metal or wooden skewer, and grill until cooked through (I used a cast iron griddle pan).
I made the tzatziki sauce while the chicken was marinating, because I wanted the flavors to meld. I only marinated the chicken for 30 minutes, and it was wonderful. I served it all with some warm whole wheat pita bread.