Tasty Tuesday: Recipe – Chicken Souvlaki Skewers

It's Tasty Tuesday, where each week we bring you new, fresh, local and healthy recipes and food tips. Find out what season it is, and what will keep you active during and after your workout!

I wish I could take credit for this seasoning, but I totally stole it from my college roommate (sorry Zach if you're reading this!). I have been making it with all my mom/homemade recipes for a long time and every now and then I remember it and get excited about it.

I've found it's best to leave it soaking as long as possible so it can really absorb it, giving it a shake whenever you open the fridge and a good mix before sitting out overnight.
If you're pressed for time, try cooking it in a pan, so the good stuff doesn't drip out.

Make your meal healthier:

Skipping the bread here and/or not wrapping it (as I tend to do) means more room for the good stuff. You can also add a side of wild rice or more veggies! – I bet you can do this with tofu, and fry it in a pan too – If you're a vegetarian, try it!

And of course, homemade tzatziki is even better – and I made it dairy-free!

Click for the recipe!…

Serves 4 servings

ingredients:

For the marinade:

– A quarter cup of lemon juice (1 to 1.5 lemons)
– 1/4 cup olive oil
– 1/4 cup vinegar
– 2 or 3 cloves of minced garlic
– 1/2 teaspoon dry mustard
– 1/2 teaspoon paprika
– 1/4 teaspoon dried basil
– 1/4 teaspoon salty
– 1/4 teaspoon dried thyme
– Salt and pepper

– 2 large boneless, skinless chicken breasts

For the tzatziki:

-1 cup of dairy-free yogurt (the closest Greek yogurt you can find)
– 1/2 English cucumber, grated
– 1 tablespoon fresh dill, chopped (more if you prefer)
– 1 minced garlic clove
– 1/4 teaspoon salt
– 1 tablespoon olive oil (optional)

For the dish:

– 1/2 cucumber
– 1 or 2 roma tomatoes, sliced
– 1 small red onion, cut into half moons
-Pita bread/flatbread optional
– Optional rice
-Optional olives

directions:

Cut the chicken into bite-sized pieces (about 1-inch cubes) and place in a bowl with a lid.

Add the rest of the marinade ingredients, then mix well until they are all evenly distributed.

Leave and soak for at least a few hours, but preferably overnight.

To prepare the tzatziki, grate the cucumber and squeeze out the excess water either with your hands, a fine strainer, or a cheese cloth.

Add it to yogurt with chopped dill, garlic and salt and then mix together – you can mix in olive oil now too.

This can be done ahead of time as well. (Leftovers are great in sandwiches, grilled veggies, and more!)

After the chicken is marinated:

If you're grilling, thread the chicken on metal skewers (if you're using wooden skewers, make sure to soak them in water beforehand). Grill the chicken until it is no longer pink and the outside of the chicken begins to crisp. (Do not overcook it or it will dry out.)

Alternatively, you can cook it in a pan with the sauce until the chicken is no longer pink.

Serve on a plate, with red onions and dill, sprinkled over the skewers, and with slices of cucumber, tomato and tzatziki on the side. (Plus any other optional sides you want!)

Enjoy!

Let us know if you make this recipe by posting it on Instagram or Twitter and using the hashtag #LiveBarreLife! And if there are any specific meals, fruits, veggies, or meats you'd like to see on the blog!

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Photos and recipe by: Christine McAvoy

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