How to cook Greek Souvlaki with Tsatziki
How to cook Greek Souvlaki with Tsatziki
Greek Souvlaki with Tsatziki
Ingredients
1.5 lb / 750 g chicken thigh fillets (or breast), cut into 1/2.5cm pieces
2 tbsp olive oil
1/4 cup lemon juice
3 garlic cloves , minced
2 tbsp dried oregano
1/2 - 3/4 tsp salt
Black pepper
1 tbsp olive oil
Flatbreads / wraps / pita bread
Lettuce
Tomato slices
TZATZIKI
2 Lebanese cucumbers (to make about ½ cup grated cucumber after squeezing out juice)
1 1/4 cups / 300 g plain Greek yoghurt
2 tsp white wine vinegar (or red wine or apple cider vinegar)
1 tbsp lemon juice
1/2 garlic clove , minced
1 tbsp extra virgin olive oil (or more if you want richer)
1/2 tsp salt
Black pepper
Directions
Place chicken and Marinade into a bowl and set aside to marinate for at least 3 hours to overnight.
Cut the cucumber in half lengthwise. Use a teaspoon to scrape the watery seeds out. Coarsely grate the cucumber using a box grater. Then wrap in paper towels or a tea towel and squeeze to remove excess liquid.
Place cucumber in a bowl. Add remaining ingredients then mix to combine. Set aside for at least 20 minutes for the flavours to meld.
Thread chicken onto 8 skewers.
Heat oil in a large skillet over high heat (or BBQ). Cook skewers for 3 minutes on each side, or until cooked through.
Serve Chicken Souvlaki with tzatziki, flatbreads (make your own!), lettuce and tomato slices.
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