Tzatziki (pronounced tsah-ZEE-kee, the second 't' is silent) is a tangy combination of yogurt, cucumber, garlic and other flavours that is popular in Greek cuisine. I love it in wraps, with grilled meats, as a dip for veggies, or on pita bread. I have recently started making my own, and will never go back to store-bought again!
Here is a recipe for savory marinated grilled chicken skewers. Serve the tzatziki alongside the chicken (or vice versa!) for a delicious, light meal.
Ingredients
- 2 tsp each of paprika and red pepper flakes
- 1 cup plain greek yogurt
- 3 tbsp. olive oil
- 2 tbsp. red wine vinegar
- 1 tbsp. tomato paste
- 6 cloves garlic, minced
- juice of 1 lemon
- salt and pepper, to taste
- 2 1/4 pounds boneless skinless chicken (breast or thigh), cut into 1 1/4 inch cubes
- 6 Wooden skewers, soaked for 30 min
- 1 cup greek yogurt
- 3/4 cup English cucumber, peeled, seeds removed, finely diced
- Juice of 1 lemon
- 2 cloves garlic, finely minced
- 1 tsp dried dill (or 1 tbsp fresh)
- Salt and pepper, to taste
1. Combine the red pepper flakes, paprika, yogurt, olive oil, red wine vinegar, tomato paste, garlic, lemon juice, salt and pepper in a large bowl, and whisk to combine.
2. Add diced chicken and toss to coat in the marinade. Cover and chill for at least 1 hour or overnight.
3. Heat barbeque over medium-high heat. Thread chicken pieces onto wooden skewers, dividing equally.
4. Grill chicken, turning occasionally, for 10-12 minutes until cooked to an internal temperature of 74 degrees C (165 farenheit).
5. To make the tzatziki, combine the yogurt, cucumber, garlic, lemon and dill in a small bowl. Adjust ingredients to taste. Serve immediately or make ahead and store in an air-tight container for up to 3 days.
Serve the tzatziki alongside chicken skewers. Enjoy!
Natalee, RD
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