Fructose Free Chicken Souvlaki with Tzatziki
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Learn more →Ingredients
4 servings
For the chicken
- 2 lb boneless, skinless chicken thighs, cut into 1 ½-inch pieces
- 3 tbsp olive oil
- 3 tbsp fresh lemon juice (from about 1 large lemon)
- 3 cloves garlic, minced
- 1 tsp dried oregano
- 1 tsp ground cumin
- ½ tsp smoked paprika
- 1 tsp kosher salt
- ½ tsp black pepper
For the tzatziki
- 1 cup plain full-fat greek yogurt
- 1 medium english cucumber, coarsely grated
- 2 cloves garlic, minced
- 1 tbsp fresh lemon juice
- 1 tbsp olive oil
- 2 tbsp fresh dill, finely chopped
- ¼ tsp kosher salt
For serving
- 4 pita breads, warmed
- 1 small red onion, thinly sliced (optional)
- 1 medium tomato, sliced (optional)
Ingredient noteThis recipe uses only a small amount of tomato per serving, which keeps the fructose load low and makes it likely Low Fructose. If you prefer to always avoid tomato, please tap it and change its rating to Red.
- lemon wedges, for serving (optional)
Instructions
- 1
If using wooden skewers, soak them in water for at least 30 minutes so they don't scorch on the grill.
- 2
In a large bowl, whisk together the 3 tbsp olive oil, 3 tbsp lemon juice, 3 cloves minced garlic, oregano, cumin, smoked paprika, 1 tsp kosher salt, and black pepper. Add the chicken pieces and toss until evenly coated. Cover and refrigerate for at least 1 hour.
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