Pregnancy Friendly 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
Ingredient noteOregano is fine during pregnancy in normal cooking amounts - this recipe uses about 1/4 tsp per serving. The caution is about concentrated oregano oil and large medicinal doses.
- 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)
- 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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