Red Meat Allergy Friendly Chicken Souvlaki
Total time1 hr 35 min
Prep time20 min
Cook time15 min
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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
- 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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