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Tuesday, April 26, 2011

Chicken Souvlaki with Tzatziki Sauce

Casey and I love chicken souvlakis so we were excited to try this recipe from Cooking Light recommended by Mrs. G in DC. These did not disappoint and they are sure to be a regular on our menu this spring/summer. Delicious and great for leftovers!

This is my adaptation of the original recipe, I upped it to 4 servings and added more veggies and toppings. You could serve this with just the chicken, veggies and tzatziki sauce for less calories, or turn them into pita sandwiches for a little extra, which is what we did.



Ingredients:

Souvlaki
3 tablespoons fresh lemon juice
1 1/2 teaspoons chopped fresh or 1/2 teaspoon dried oregano
2 teaspoons olive oil
1/2 teaspoon salt
4 garlic cloves, minced
1/2 pound skinless, boneless chicken breast, cut into 1-inch pieces
1 medium zucchini, quartered lengthwise and cut into 1/2-inch-thick slices
1/2 red onion, cut into 1/2 inch thick chunks
1 red bell pepper, seeded, cut into 1/2 inch pieces
Cooking spray
Feta cheese, for topping
Mediterranean flat bread

Tzatziki Sauce
1 cup cucumber, peeled, seeded, and shredded
1 cup plain low-fat Greek yogurt
2 tablespoons lemon juice
1/2 teaspoon salt
2 garlic cloves, minced

Directions:
To prepare souvlaki, combine the first 5 ingredients in a zip-top plastic bag; seal and shake to combine. Add chicken to bag; seal and shake to coat. Marinate chicken in refrigerator for 30 minutes, turning once.

Remove chicken from bag; discard marinade. Thread the chicken and vegetables, alternately onto each of 8 (8-inch) skewers. (Alternatively, you can cook chicken and veggies separately as shown pictured below).

Heat a grill pan coated with cooking spray over medium-high heat. Add skewers; cook 8 minutes or until chicken is done, turning once.

To prepare tzatziki sauce, combine cucumber, yogurt, 1 tablespoon lemon juice, 1/4 teaspoon salt, and 1 garlic clove, stirring well.

Serve the chicken and veggies on flat bread, topped with Tzatziki sauce and feta cheese.

Servings: 4
Serving size: 2 skewers and 1/4 cup tzatziki sauce
Calories per serving (does not include flat bread or feta cheese): 219



 

Linked to Home Sweet Farm Delectable Tuesday Not So Homemade What's Cooking Wednesday and Little Brick Ranch Foodie Friday.

Labels: , , , ,

12 Comments:

Blogger No. 7 said...

Yummo! One of my favorite meals. Thanks so much for sharing your recipe.

April 26, 2011 at 10:13 AM  
Blogger Lisa said...

This looks amazing! I love this kind of middle eastern food! YUM!

April 26, 2011 at 2:40 PM  
Blogger anniebakes said...

Is this a greek or Lithuanian recipe? Just wondering since my husband's family is Lithuanian, anne

April 26, 2011 at 4:18 PM  
Blogger Danelle said...

I love all the grilled vegetables in these!

April 26, 2011 at 5:47 PM  
Blogger Suburban Amazon said...

I just had chicken Souvlaki this weekend and was planning on looking up a recipe. This looks SO good and refreshing. Thanks for posting!

April 26, 2011 at 7:43 PM  
Blogger Ellen said...

Souvlaki is one of our fave's too! Thanks for visiting me at A Season for All Things. I'm your newest follower and look forward reading more of your posts and recipes. ~ Ellen

April 26, 2011 at 9:23 PM  
Blogger Christina said...

@anniebakes I am pretty sure that they are Greek but not sure how American-ized they are as opposed to tradtional Greek.

April 27, 2011 at 9:34 AM  
Blogger Dirt On The Rocks said...

This looks delicious! I'm loving the recipes on yoru site! .. I definitely want to start making a couple things from here.. love it!

April 27, 2011 at 5:58 PM  
Blogger Little Brick Ranch said...

I love ANYTHING with tzatziki!! I am so running out to buy the ingredients I need. This would be perfect for my Foodie Friday linky party - stop by this week and link up!

On a side note - you will be happy to know I once attended a C&C Music Factory concert. Thats's right. I am super cool!! :)

April 29, 2011 at 11:10 AM  
Blogger Christina said...

@Little Brick Ranch Thanks, I linked up! I actually cannot say that I have been to a C&C concert but I am super proud that you have.

April 29, 2011 at 4:26 PM  
Blogger Little Brick Ranch said...

I know how totally lame that sounds but let me explain in part by saying it was the mid nineties, we were at a B Bash (a Chicago radio show at the time) and MR. T was sitting a few seats down from us! So random...

Thanks for linking up to Foodie Friday. I hope to see you again next week!!

April 29, 2011 at 9:48 PM  
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C + C Marriage Factory: Chicken Souvlaki with Tzatziki Sauce

Chicken Souvlaki with Tzatziki Sauce

Casey and I love chicken souvlakis so we were excited to try this recipe from Cooking Light recommended by Mrs. G in DC. These did not disappoint and they are sure to be a regular on our menu this spring/summer. Delicious and great for leftovers!

This is my adaptation of the original recipe, I upped it to 4 servings and added more veggies and toppings. You could serve this with just the chicken, veggies and tzatziki sauce for less calories, or turn them into pita sandwiches for a little extra, which is what we did.



Ingredients:

Souvlaki
3 tablespoons fresh lemon juice
1 1/2 teaspoons chopped fresh or 1/2 teaspoon dried oregano
2 teaspoons olive oil
1/2 teaspoon salt
4 garlic cloves, minced
1/2 pound skinless, boneless chicken breast, cut into 1-inch pieces
1 medium zucchini, quartered lengthwise and cut into 1/2-inch-thick slices
1/2 red onion, cut into 1/2 inch thick chunks
1 red bell pepper, seeded, cut into 1/2 inch pieces
Cooking spray
Feta cheese, for topping
Mediterranean flat bread

Tzatziki Sauce
1 cup cucumber, peeled, seeded, and shredded
1 cup plain low-fat Greek yogurt
2 tablespoons lemon juice
1/2 teaspoon salt
2 garlic cloves, minced

Directions:
To prepare souvlaki, combine the first 5 ingredients in a zip-top plastic bag; seal and shake to combine. Add chicken to bag; seal and shake to coat. Marinate chicken in refrigerator for 30 minutes, turning once.

Remove chicken from bag; discard marinade. Thread the chicken and vegetables, alternately onto each of 8 (8-inch) skewers. (Alternatively, you can cook chicken and veggies separately as shown pictured below).

Heat a grill pan coated with cooking spray over medium-high heat. Add skewers; cook 8 minutes or until chicken is done, turning once.

To prepare tzatziki sauce, combine cucumber, yogurt, 1 tablespoon lemon juice, 1/4 teaspoon salt, and 1 garlic clove, stirring well.

Serve the chicken and veggies on flat bread, topped with Tzatziki sauce and feta cheese.

Servings: 4
Serving size: 2 skewers and 1/4 cup tzatziki sauce
Calories per serving (does not include flat bread or feta cheese): 219



 

Linked to Home Sweet Farm Delectable Tuesday Not So Homemade What's Cooking Wednesday and Little Brick Ranch Foodie Friday.

Labels: , , , ,