Fructose Free Chicken Souvlaki
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Learn more →Ingredients
4 servings
For the marinade and chicken
- 2 lb boneless, skinless chicken thighs, cut into 1 ½-inch pieces
- 3 tbsp garlic-infused oil
- 3 tbsp fresh lemon juice (from about 1 ½ lemons)
- 1 tsp lemon zest
- 2 tsp dried oregano
- 1 tsp dried thyme
- ½ tsp smoked paprika
- ½ tsp salt
- ¼ tsp black pepper
For the tzatziki
- 1 cup lactose-free plain yogurt
- ½ medium cucumber, grated and squeezed dry
- 1 tbsp garlic-infused oil
- 1 tbsp fresh lemon juice
- 2 tbsp fresh dill, finely chopped
- ¼ tsp salt
For serving
- 4 gluten free pita breads
- ½ cup scallion green tops, thinly sliced
- 1 medium tomato, diced
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
In a large bowl, whisk together 3 tbsp garlic-infused oil, 3 tbsp lemon juice, lemon zest, dried oregano, dried thyme, 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 1 hour and up to 4 hours.
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