Nickel Allergy Friendly Chicken Souvlaki Skewers with Tzatziki

Total time1 hr 5 min

Prep time20 min

Cook time15 min

Nickel Allergy Friendly Chicken Souvlaki Skewers with Tzatziki

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Ingredients

4 servings

For the marinade

¼ cup extra virgin olive oil
Private Selection Italian Extra Virgin Olive Oil
Bertolli Extra Virgin D'Italiia Olive Oil 16.9oz
Extra Virgin Olive Oil FIELD DAY OLIVE OIL EXTRA VIRGIN Olitalia Extra Virgin Olive Oil
See all
3 tbsp fresh lemon juice (about 1 large lemon)
4 garlic cloves, minced
1 tsp dried oregano
Ingredient note
Herbs and spices can carry nickel, so a low nickel diet limits them, but the small amount of oregano used to season this recipe is likely fine. If you prefer to always avoid oregano, please tap it and change its rating to Red.
1 tsp ground cumin
½ tsp ground turmeric
½ tsp smoked paprika
½ tsp kosher salt
¼ tsp black pepper

For the skewers

2 lb boneless, skinless chicken thighs, cut into 1 ½-inch pieces

For the tzatziki

1 cup full-fat greek yogurt
½ english cucumber, grated and squeezed dry
1 tbsp extra virgin olive oil
1 tbsp fresh lemon juice
1 garlic clove, finely grated
2 tbsp fresh dill, finely chopped
¼ tsp kosher salt

For serving

lemon wedges, for serving (optional)
fresh flat-leaf parsley, roughly chopped, for serving (optional)

Instructions

1
In a large mixing bowl, whisk together the 1/4 cup olive oil, 3 tbsp lemon juice, minced garlic, oregano, cumin, turmeric, smoked paprika, 1/2 tsp salt, and black pepper until combined.
2
Add the chicken pieces to the marinade and toss until every piece is well coated. Cover and refrigerate for at least 30 minutes and up to 4 hours.

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