Nickel Allergy Friendly Gluten Free Greek Chicken Souvlaki Skewers

Total time1 hr 35 min

Prep time20 min

Cook time15 min

Nickel Allergy Friendly Gluten Free Greek Chicken Souvlaki Skewers

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Ingredients

4 servings

For the marinade and chicken

2 lbs boneless, skinless chicken thighs, cut into 1 ½-inch pieces
¼ cup 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 (from about 1 large lemon)
3 cloves garlic, minced
2 tsp dried oregano
Ingredient note
Herbs and spices can carry nickel, so a low nickel diet limits them, but the small amount of oregano used to season this recipe is likely fine. If you prefer to always avoid oregano, please tap it and change its rating to Red.
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, minced
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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