These delicious kebabs are another summer grill favorite. (If you don't have a grill, we found that you can also cook the ingredients on a rimmed baking sheet under the broiler-- and can even skip the skewers if desired!) There is something special about a yummy grilled meal brought together with crunchy, tangy yogurt sauce. Serve this meal with rice, or pitas, or corn on the cob, or a green salad. Our family of four pretty pretty well finishes off a batch of this, so if serving more than two adults, I'd double the recipe.
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| (Kebab cheat in this and the next photo: sometimes I just thread the ingredients on their own kebabs rather than worrying about balancing each one.) |
Chicken Souvlaki (Greek Chicken Kebabas) with Tzatziki Sauce
from Martha Stewart Living, September 2011For chicken:
1 T + 1 1/2 t lemon juice (juice of half a lemon)
1 garlic clove, grated
1 T chopped fresh oregano (I love my inherited perennial herb garden at times like this)
1 T + 1 t e-v olive oil
1/2 t salt
1 lb. chicken breast in 2-inch cubes
For Tzatziki:
1 T + 1 1/2 t lemon juice (juice of the other half of a lemon)
1 garlic clove, grated
a couple cucumbers, chopped or 1/2 an English cucumber
1/2 C plain yogurt (original recipe calls for fat-free Greek; we use plain Stoneyfield)
1/4 t salt
For skewers along with chicken:
3 plum tomatoes quartered (or a pint or more of cherry tomatoes)
1/2 an onion, 3/4-inch-thick, separated into slices
Whisk together marinade ingredients. Add chicken, toss to coat, refrigerate.
Stir together tzatziki ingredients and refrigerate.
Thread chicken, tomatoes, and onion onto 4 skewers. Brush with a little oil, season with salt and pepper, and grill at medium-high, turning, until browned on all sides and cooked through, about 8 minutes. (Or place chicken, tomatoes, and onion on rimmed baking sheet and broil, stirring occasionally until browned and cooked through.)
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