Healthy Souvlakia With Tzatziki

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READY IN: 32mins
Recipe by Kim A. Heaphy

Most souvlakia marinade calls for a fair bit of oil while this one calls for very little. Even the Tzatziki sauce uses low fat options but neither one compromises on taste. I made a large batch of this once and brought it to my sister's place for a BYOM BBQ (bring your own meat - they provided a variety of side dishes). I cooked the entire dozen chicken breasts up hoping to have leftovers for lunches that week. Not a single piece was remaining and in all honesty, I can't remember my godson eating as much meat as he did with this recipe! If you use fresh chicken breasts, once the chicken is coated, skew it onto skewers and it can be frozen for future use.

Ingredients Nutrition

Directions

  1. Souvlakia: Cut chicken into 2 inch chunks, pat dry with paper towels.
  2. In a bowl, combine oil, lemon juice, oregano, cumin, coriander, salt, pepper, hot pepper flakes and garlic and whisk together. Add chicken and stir to coat, cover and marinate in refrigerator for at least 2 hours.
  3. Let stand at room temperature for at least 30 minutes or refrigerate overnight.
  4. Tzatziki: Quarter cucumber lengthwise, slice crosswise.
  5. Toss with salt, let drain for 30 minutes in colander set over a bowl.
  6. Discard liquid and pat cucumber dry. Dice finely.
  7. In fine mesh sieve set over bowl, drain yogurt for 30 minutes, discard liquid. You can line a colander with cheese (muslim) cloth as an alternative to drain the yogurt.
  8. In bowl, combine diced cucumber, yogurt, mint, coriander, garlic, hot pepper sauce, and salt and pepper to taste.
  9. Thread chicken pieces onto skewers. Broil or place on greased grill over medium-high heat; cook turning every 3 or 4 minutes, for 10 to 12 minutes or until no longer pink inside.
  10. Cut pitas in half, open to form pockets. Slide chicken off skewers into pita pockets; top with sauce.

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