Greek Chicken Souvlaki with Tzatziki Sauce
Both recipes are extremely easy and quick to whip up. You may grill the meat without any seasonings then brush on the olive oil dressing. Or marinate the meat for a 1/2 hour or more then grill the skewered meat. Either way is supremely delicious.
Ingredients
Souvlaki
- 2 lbs organic pasture-raised chicken breast, boneless & skinless, or pork, lamb, or beef
- 1/2 cup organic extra virgin olive oil
- 2 tbsp CC's Greek Seasoning Blend
- 1/2 tsp salt
- 1/2 tsp ground black pepper
Tzatziki Sauce
- 1 large organic cucumber de-seeded and finely chopped
- 1 cup organic plain Greek yogurt
- 2 tsp minced garlic
- 1 tsp lemon juice
- 1/2 tsp lemon zest
- 1/2 tsp dried dill weed optional
- salt to taste
- pepper to taste
Instructions
Souvlaki
- Soak 12 wooden skewers in water while prepping the meat and marinade.
- Remove the fat from the meat then cut into cubes suitable for skewering.
- Whisk together the olive oil, herbs, salt, and pepper.
- Thread the meat cubes onto the skewers leaving 2 inches of space on the blunt end for holding and an inch or so on the pointed end.
- Place the skewered meat in a baking dish and coat with the marinade. Refrigerate while making the Tzatziki sauce.
- Place the meat skewers over hot coals on a grill brushed with a little olive oil to prevent sticking. Cook on each side for approximately 7-10 minutes, turning to prevent burning. Or pan-sear in a hot skillet with olive oil for 12-15 minutes rotating every 2-3 minutes. Or oil a baking dish and roast in the oven for 25 minutes or until the temperature on a thermometer reads 165F in the thickest piece.
- Meat is done when no longer pink in the centers and juices run clear.
- Serve hot and eat directly off the skewer, if desired.
Tzatziki Sauce
- Cut the cucumber in half, Scrape out the seeds and discard.
- Cut the cucumber into pieces and chop in a food processor.
- Scrape the chopped cucumber into a clean tea towel or several layers of paper towel and squeeze the liquid out.
- Mix the chopped and drained cucumber into the yogurt along with the rest of the ingredients. Chill in the fridge while the meat is marinating/cooking.
Serve with souvlaki.
- Stuff a pita pocket with the Greek Chicken Souvlaki with Tzatziki sauce, baby spinach, and sliced tomato, and sliced red onion, if desired. Serve with fresh salad or pasta. Or just eat straight off the skewer with naan (even though it's not Greek).
Tried this recipe?Let us know how it was!