Chicken Souvlaki Sticks With Yogurt Dipping Sauce Recipes

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CHICKEN SOUVLAKI WITH TZATZIKI SAUCE



Chicken Souvlaki with Tzatziki Sauce image

Greek kabobs. Fantastic flavor for chicken. Marinade can also be used for pork.

Provided by Tanya Petkos Schroeder

Categories     World Cuisine Recipes     European     Greek

Time 2h30m

Yield 6

Number Of Ingredients 13

¼ cup olive oil
2 tablespoons lemon juice
2 cloves garlic, minced
1 teaspoon dried oregano
½ teaspoon salt
1 ½ pounds skinless, boneless chicken breast halves - cut into bite-sized pieces
1 (6 ounce) container plain Greek-style yogurt
½ cucumber - peeled, seeded, and grated
1 tablespoon olive oil
2 teaspoons white vinegar
1 clove garlic, minced
1 pinch salt
6 wooden skewers, or as needed

Steps:

  • Combine 1/4 cup olive oil, lemon juice, 2 cloves minced garlic, oregano, and 1/2 teaspoon salt in a large resealable bag. Add chicken, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 2 hours.
  • Mix yogurt, cucumber, 1 tablespoon olive oil, vinegar, 1 clove minced garlic, and 1 pinch salt together in a bowl. Refrigerate tzatziki sauce for flavors to blend, 1 to 2 hours.
  • Preheat an outdoor grill for medium-high heat and lightly oil the grate. Soak wooden skewers in a bowl of water for about 15 minutes.
  • Remove chicken from marinade and thread onto the soaked skewers. Discard unused marinade.
  • Cook the skewers on the preheated grill, turning frequently until nicely browned on all sides and chicken is no longer pink in the center, about 8 minutes per side. Serve with tzatziki sauce.

Nutrition Facts : Calories 267.5 calories, Carbohydrate 2.6 g, Cholesterol 70.9 mg, Fat 16.8 g, Fiber 0.3 g, Protein 25.5 g, SaturatedFat 3.7 g, Sodium 295 mg, Sugar 1.3 g

CHICKEN SOUVLAKI WITH TZATZIKI SAUCE



Chicken Souvlaki With Tzatziki Sauce image

Serve these kabobs as an appetizer with the sauce for dipping, or as sandwiches. Slather the sauce on warmed pita and place the chicken in the pockets along with sliced tomatoes and red onion.

Provided by Lynn in MA

Categories     Lunch/Snacks

Time 4h12m

Yield 6 Kabobs, 6 serving(s)

Number Of Ingredients 14

1/4 cup olive oil
3 tablespoons fresh lemon juice
2 garlic cloves, minced
1 teaspoon dried oregano
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1 1/2 lbs boneless skinless chicken breast halves, cut into bit-sized pieces
6 ounces plain Greek yogurt
1/2 medium cucumber, peeled, seeded and grated
1 tablespoon extra virgin olive oil
2 teaspoons freshly-squeezed lemon juice
1 garlic clove, minced
1 teaspoon dried dill weed
1 pinch kosher salt

Steps:

  • For the marinade: Combine olive oil, lemon juice, garlic, oregano, salt and pepper; place in a large re-sealable plastic bag. Add chicken pieces to the bag, re-seal, and massage the marinade into the chicken. Let marinate in refrigerator for at least 3 hours, and up to 5 hours, turning and massaging bag occasionally.
  • Prepare the sauce: Combine all ingredients and refrigerate for at least 1 to 2 hours to allow the flavors to develop.
  • Soak 6 wooden skewers in water for at least 30 minutes OR have 6 metal skewers ready.
  • Heat grill to medium-high and lightly oil the grate.
  • Remove chicken pieces from marinade and thread onto the skewers, discarding the unused marinade.
  • Grill kabobs for about 6 minutes per side, until chicken is no longer pink in the center.
  • Serve with tzatziki sauce for dipping, or make pita sandwiches.

Nutrition Facts : Calories 237.9, Fat 14.3, SaturatedFat 2.2, Cholesterol 72.6, Sodium 302.7, Carbohydrate 2.3, Fiber 0.3, Sugar 0.7, Protein 24.4

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