Description[]
Source: Cooking Light Annual Recipes 2004 - Cooking Light Magazine
"My husband and I love the fresh-tasting combination of lemon juice, garlic, and olive oil that is so prevalent in Greek cuisine. Inspired by these flavors, I created this recipe. We serve it alongside a Greek salad of chunked tomatoes, cucumber, red onion, and feta cheese. Tzatziki is a traditional Greek yogurt-based sauce flavored with lemon, garlic, and crisp cucumbers." - Lindsay Evans, Twisp, Washington
Ingredients[]
- 3 tablespoons lemon juice
- 2 teaspoons olive oil
- 1 1/2 teaspoons chopped fresh or 1/2 teaspoon dried oregano
- 1/2 teaspoon salt
- 4 garlic cloves, minced
- 1/2 pound skinless, boneless chicken breast, cut into 1-inch pieces
- 1 zucchini, quartered lengthwise and cut into (1/2-inch-thick)
- Cooking spray
- 1/2 cup cucumber, peeled, seeded, and shredded
- 1/2 cup plain low-fat yogurt
- 1 tablespoon lemon juice
- 1/4 teaspoon salt
- 1 garlic clove, minced
Directions[]
- To prepare souvlaki, combine first 5 ingredients in a zip-top plastic bag; seal and shake to combine.
- Add chicken to bag; seal and shake to coat.
- Marinate in refrigerator 30 minutes, turning once.
- Remove chicken from bag; discard marinade.
- Thread chicken and zucchini alternately onto 4 (8-inch) skewers.
- Heat a grill pan coated with cooking spray over medium-high heat.
- Add skewers; cook 8 minutes or until chicken is done, turning once.
- To prepare tzatziki sauce, combine cucumber and remaining 4 ingredients, stirring well.
- Serve tzatziki sauce with souvlaki.
Yield: 2 servings (serving size: 2 skewers and about 1/4 cup tzatziki sauce)