Chicken Souvlaki with Tzatziki Sauce
Marinated chicken baked on skewers with vegetables, and served with a rich and creamy Cucumber Yogurt Sauce.
Equipment
- Food processor
- 6 metal skewers
Ingredients
For the Chicken Souvlaki Marinade:
- 1 roasted red pepper
- 1 tsp. each red pepper flakes, chili powder, paprika
- 2 tbsp. fresh oregano
- ½ tsp. kosher salt
- ½ cup fresh mint
- ¼ tsp. black pepper
- 2 cloves minced garlic
- ¼ cup whole milk Greek yogurt
- ½ cup extra virgin olive oil
For the Chicken Souvlaki Skewers:
- 1¼ pounds boneless, skinless chicken breasts, cut in 1½ inch cubes
- 2 cups each yellow squash and zucchini, cut in one inch slices
- 2 red or orange or yellow bell peppers, cut in two inch squares
For the Tzatziki Sauce:
- 1 tbsp. minced garlic
- 1 cup peeled English cucumber, shredded
- 1 cup plain whole milk Greek yogurt
- ½ tsp. kosher salt
- 1 tsp. red wine vinegar
- 2 tbsp. extra virgin olive oil
Instructions
- Begin by roasting the red pepper for the marinade: In a 350 degree oven, place the red pepper in a pie plate or small casserole and bake for one hour. Remove the skin and seeds.
- Next, make the marinade: Place all the ingredients in a food processor and process until combined. Put the chicken cubes in the marinade and stir until well coated. At this point, you can cover and refrigerate for up to four hours, or continue with the dish right away.
- Preheat the oven to 450 degrees. Thread the chicken, squash, zucchini, and peppers on the skewers. Bake on a baking sheet for 25 minutes, or until the chicken is no longer pink in the middle.
- While the chicken bakes, make the Tzatziki Sauce: Place the cucumber in a clean dish towel and squeeze out all the liquid. Place the cucumber in a bowl along with all the other ingredients and stir them together.
- Serve the Chicken Souvlaki with the Tzatziki Sauce.
Tried this recipe?Let us know how it was!