Chicken souvlaki with tzatziki recipe

Feb 23, 2012 at 10:00 a.m. ET

Make your dining room feel like an authentic Greek taverna with this healthy recipe for marinated chicken souvlaki and cucumber-rich tzatziki yogurt sauce.

Chicken souvlaki recipe

Humble chicken breast gets loads of flavor from a quick marinade of olive oil, lemon juice, red wine vinegar and spices and is baked for a fuss free preparation. Served with a thick, cucumber-studded yogurt sauce, this is a healthy, satisfying meal the whole family will be able to get behind. Best of all, it's quick enough for a weeknight supper and elegant enough for stress-free entertaining. And did I mention that it's gluten free?

Chicken souvlaki recipe

Serves 4

Ingredients:

  • 1/2 cup olive oil
  • 1/3 cup lemon juice
  • 1 tablespoon red wine vinegar
  • 2 tablespoons Greek salad seasoning (or 2 teaspoons each dried oregano, thyme and mint)
  • 2 pounds chicken breast (I like to slice it into tenders but they can be kept whole as well)

Directions:

  1. Whisk together the olive oil, lemon juice, red wine vinegar and herbs in a large bowl.
  2. Add the chicken and toss to coat. Cover in plastic wrap and refrigerate, at least 30 minutes or overnight.
  3. Preheat the oven to 350 degrees F.
  4. Put the chicken on a baking sheet and transfer to the oven (discard extra marinade).
  5. Bake for 20 to 30 minutes, flipping halfway, until cooked through (time will be shorter for tenders than for whole chicken breast).
  6. Remove from the oven and serve with tzatziki.

Tzatziki recipe

Yields 2 cups

Ingredients:

  • 2 cups plain yogurt
  • 1 cucumber, grated on medium side of box grater and strained of extra liquid
  • 2 teaspoons finely chopped dill
  • 1 teaspoon tzatziki seasoning or garlic powder (optional)
  • Salt and pepper

Directions:

  1. Strain the yogurt through two coffee filters or cheesecloth for at least one hour or until desired thickness is reached.
  2. Transfer to a bowl and mix with the cucumber, dill, garlic powder, salt and pepper.
  3. Serve immediately or transfer to a closed glass jar and store in the refrigerator for up to one week.

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