Go Back
Print
Chicken Souvlaki with Tzatziki Sauce
Prep Time
10 mins
Cook Time
8 mins
Total Time
18 mins
 
Course: Main Course
Servings: 4
Ingredients
  • 1/4 cup olive oil
  • 1/4 cup plus 1 tablespoon lemon juice , divided
  • 3 large cloves garlic , minced and divided
  • 1 teaspoon dried oregano
  • 1 teaspoon lemon zest
  • 1 1/4 pounds boneless, skinless chicken breasts , cut into 1-inch pieces
  • 1 large cucumber
  • 2 6-ounce containers nonfat Greek yogurt
  • 2 tablespoons chopped fresh dill
  • 4 naan or flatbread
Instructions
  1. Combine olive oil, 1/4 cup lemon juice, 2 cloves garlic, oregano and lemon zest. Pour half of marinade over chicken and marinate 15 minutes to 2 hours.
  2. While chicken is marinating, peel cucumber then cut in half lengthwise and remove seeds. Coarsely grate the cucumber using a box grater. Then wrap in paper towels and squeeze to remove excess liquid. You should have 1/2 to 3/4 cup grated cucumber
  3. Place cucumber in a bowl and stir in yogurt, remaining garlic, remaining lemon juice and dill.
  4. Remove chicken from marinade and thread onto 8 skewers.
  5. Grill chicken brushing with reserved marinade until browned on outside and no longer pink on the inside, about 8 minutes.
  6. Serve chicken on naan or flatbread and top with Tzatziki sauce and lettuce, tomato and red onion, if desired.
Recipe Notes

To make this Whole 30 compliant, just omit the pita and the tzatziki sauce, or make the tzatziki with a nut milk based non-dairy yogurt.  The kabobs are delicious on their own!