Breastfeeding Friendly Gluten 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 (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)
- 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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