Anti Inflammatory Gluten Free Chicken Souvlaki with Tzatziki

Total time1 hr 40 min

Prep time25 min

Cook time15 min

Anti Inflammatory Gluten Free Chicken Souvlaki with Tzatziki

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Ingredients

4 servings

For the chicken

2 lb boneless, skinless chicken thighs, cut into 1 ½-inch pieces
3 tbsp olive oil
Filippo Berio Olive Oil 25.3 fl oz Filippo Berio Olive Oil 50.7 fl oz Bertolli Cooking Olive Oil 50.72 oz Pompeian Olive Oil Classic Mediterranean - 16 Fl. Oz.Vigo® 100% Pure Olive Oil
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3 tbsp fresh lemon juice (about 1 large lemon)
3 cloves garlic, minced
1 tsp dried oregano
1 tsp ground cumin
½ tsp smoked paprika
½ tsp salt
¼ tsp black pepper

For the tzatziki

1 cup plain full-fat greek yogurt
1 medium english cucumber, grated
2 cloves garlic, minced
1 tbsp fresh lemon juice
1 tbsp olive oil
2 tbsp fresh dill, finely chopped
¼ tsp salt

For serving

gluten free pita or flatbread, for serving (optional)
Omit this
This ingredient likely doesn’t work for the diet.
sliced tomatoes, for serving (optional)
sliced red onion, for serving (optional)
lemon wedges, for serving (optional)

Instructions

1
In a large bowl, whisk together the 3 tbsp olive oil, 3 tbsp lemon juice, minced garlic (for the chicken), dried oregano, ground cumin, smoked paprika, 1/2 tsp salt, and black pepper until combined. Add the chicken pieces and toss to coat thoroughly. Cover and refrigerate for at least 1 hour.
2
While the chicken marinates, make the tzatziki. Grate the cucumber on the large holes of a box grater, then transfer to a fine-mesh strainer or a piece of cheesecloth. Squeeze firmly to remove as much liquid as possible — the cucumber should feel nearly dry.

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