Low FODMAP Gluten Free Greek Chicken Souvlaki Skewers
Total time1 hr 35 min
Prep time20 min
Cook time15 min
4.6(28)
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Learn more →Ingredients
4 servings
For the marinade and chicken
- 2 lbs boneless, skinless chicken thighs, cut into 1 ½-inch pieces
- ¼ cup olive oil
- 3 tbsp fresh lemon juice (from about 1 large lemon)
- 3 cloves garlic, minced
Chef's tipSwap it in for an equal amount of the oil or butter the recipe cooks with - do not add it on top of the existing fat. - 2 tsp dried oregano
- 1 tsp ground cumin
- ½ tsp smoked paprika
- ½ tsp kosher salt
- ¼ tsp black pepper
For the tzatziki
- 1 cup plain whole-milk yogurt
- ½ english cucumber, grated and squeezed dry
- 1 clove garlic, mincedChef's tipSwap it in for an equal amount of the oil or butter the recipe cooks with - do not add it on top of the existing fat.
- 1 tbsp fresh lemon juice
- 1 tbsp olive oil
- 2 tbsp fresh dill, chopped
- ¼ tsp kosher salt
For serving
- lemon wedges, for serving (optional)
- fresh flat-leaf parsley, roughly chopped, for serving (optional)
Instructions
- 1
In a large mixing bowl, whisk together the olive oil, 3 tbsp lemon juice, 3 minced garlic cloves, dried oregano, ground cumin, smoked paprika, 1/2 tsp kosher 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 8 hours.
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