Red Meat Allergy Friendly Chicken Souvlaki Skewers with Tzatziki
Total time1 hr 5 min
Prep time20 min
Cook time15 min
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Learn more →Ingredients
4 servings
For the marinade
- ¼ cup extra virgin olive oil
See allPrivate 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
- 3 tbsp fresh lemon juice (about 1 large lemon)
- 4 garlic cloves, minced
- 1 tsp dried oregano
- 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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