The weather we’ve been having lately is crazy. It’s cold and feels like fall one day, then the next day it’s warm again and feels like summer is coming back! We’re in one of the weird heat waves right now, so while it is not scorching hot, I don’t really want to use the stove. Hurray for the grill! This recipe is perfect for summer, or for the middle of winter when a craving for summer sets in. I have an iron cast griddle that I bought and it’s perfect for indoor grilling. I highly recommend it… perfect for grilling in the winter when it’s too cold or wet to go outside!
Now this recipe is a fun little Greek recipe. I haven’t had much in the way of Greek food before, and this is the first time I’ve actually made it myself. It’s very simple to make, and simple in flavors. The lemon, oregano, and olive oil are a classic Greek flavor combination and it is absolutely delicious! And once again, skewers are such a fun way to serve up food! They allow you to eat right off the skewer, or serve it up Greek-style in a pita.
Tzatziki sauce is another Greek treat. It can be served with souvlaki, as in this recipe, or it can be an appetizer served with bread or crackers. So if you feel like trying something a little different, give this a try!Chicken Souvlaki with Tzatziki Sauce
3 tablespoons fresh lemon juice
½ teaspoon dried oregano
2 teaspoons olive oil
½ teaspoon salt
4 garlic cloves, minced
1 pound skinless, boneless chicken breast, cut into 1-inch pieces
1 medium zucchini, quartered lengthwise and cut into ½-inch-thick slices
1 cup plain Greek yogurt
½ cup cucumber, peeled, seeded, and diced
1 tablespoon fresh lemon juice
1 garlic clove, minced
1 tablespoon finely chopped fresh dill
¼ teaspoon salt
Ground black pepper
To make the souvlaki: In a medium bowl, combine the lemon juice, oregano, olive oil, salt, and garlic. Add the chicken and toss to coat. Marinate chicken in refrigerator for 30 minutes and up to 2 hours, turning once.
Remove chicken from bowl and discard marinade. Thread the chicken and zucchini onto skewers, alternating between the chicken and the zucchini.
Meanwhile, heat the grill to medium-high heat; coat with cooking spray. Add the skewers and cook 8 minutes or until chicken is done, turning once.
To make the tzatziki sauce: Combine yogurt, cucumber, lemon juice, garlic, dill, and salt. Stir well and add ground pepper to taste.
Serve the tzatziki sauce as a dipping sauce for the chicken and zucchini, or use as a sauce in a pita with the chicken and zucchini, along with tomatoes and onions.
Source: Adapted from Cooking Light and Two Peas & Their Pod