July 26, 2012

Chicken Souvlaki (Greek Chicken Kebabs) with Tzatziki Sauce

from Martha Stewart Living, September 2011

I have no picture of this because I can't seem to make photogenic kebabs. I'll link to Martha's recipe and pretty picture so you get the idea. But they are delicious. Another summer grill favorite. Or, we've found, delicious also if your grill is dead, and you haven't replaced it yet, even though it's the end of July, by cooking the ingredients minus the skewers on a rimmed baking sheet under the broiler. Serve this meal with rice, or with pitas, or with corn on the cob, a green salad, or nothing at all on the side. The two of us, plus a toddler, pretty well finish off a batch of this, so if serving more than two adults, double the recipe.

For chicken:
1 T + 1 1/2 t lemon juice
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
1 garlic clove, grated
a couple cucumbers, chopped (Martha calls for 1/2 an English one)
1/2 C plain yogurt (she calls for fat-free Greek; we use plain Stoneyfield that we always have in the house)
1/4 t salt

For skewers along with chicken:
3 plum tomatoes quartered (or a pint or more of cherries)
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.)

Serve skewers with yogurt sauce garnished with fresh oregano.

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