Chicken Souvlaki with Vegetables and Quick Tzatziki

Name: Chicken Souvlaki with Vegetables and Quick Tzatziki
Total time: 1800 s
Yield: 4 servings
Ingredients: 3 tablespoons olive oil, divided, plus extra for the grill (about 45 ml); 2 tablespoons balsamic vinegar (about 30 ml); 1 teaspoon dried oregano; 1 teaspoon salt, divided; 1 teaspoon black pepper, divided; 1 pound boneless, skinless chicken breast, cut into 24 cubes (about 450 grams); 3 small zucchini, each cut into 8 thick slices; 1-2 bell peppers, any color you like, cut into 24 pieces; 1 large onion, cut into 8 or 12 wedges, then halved; 3/4 cup nonfat Greek yogurt (about 180 grams); 1/2 cup grated and drained cucumber (about 75 grams); 1 tablespoon finely chopped mint; 1 small garlic clove, grated

Katerina Stergiopoulou @KaterinaSter

Los Angeles

A favorite classic dish, especially in the summer, these chicken souvlaki skewers are very light, marinated in balsamic vinegar and just a little olive oil. They're perfect for grilling on the barbecue, but I usually make them on a grill pan. I’m also sharing a quick, lighter tzatziki recipe here, but of course, use your favorite recipe if you prefer. I like to serve them with salad or rice!

Katerina Stergiopoulou @KaterinaSter

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Ingredients

20-30 minutes

4 servings

For the marinade
3 tablespoonsolive oil, divided, plus extra for the grill (about 45 ml)
2 tablespoonsbalsamic vinegar (about 30 ml)
1 teaspoondried oregano
1 teaspoonsalt, divided
1 teaspoonblack pepper, divided
For the skewers
1 poundboneless, skinless chicken breast, cut into 24 cubes (about 450 grams)
3small zucchini, each cut into 8 thick slices
1-2bell peppers, any color you like, cut into 24 pieces
1large onion, cut into 8 or 12 wedges, then halved
For the tzatziki
3/4 cupnonfat Greek yogurt (about 180 grams)
1/2 cupgrated and drained cucumber (about 75 grams)
1 tablespoonfinely chopped mint
1small garlic clove, grated

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Steps

20-30 minutes

1

If using wooden skewers, soak them in water.
2

In a bowl, mix 1 1/2 tablespoons olive oil, the balsamic vinegar, oregano, and 1/2 teaspoon each of salt and pepper. Add the chicken and toss to coat. Let marinate for 30 minutes at room temperature, or refrigerate if marinating longer.
3

In another bowl, toss the zucchini, bell pepper, and onion with the remaining 1 1/2 tablespoons olive oil and 1/4 teaspoon each of salt and pepper.
4

Thread each skewer with 3 pieces of chicken, 3 zucchini slices, 3 bell pepper pieces, and 3 onion pieces. Make 8 skewers and drizzle with any leftover marinade.
5

Place the skewers on a grill pan or barbecue over medium-high heat and cook for 2-3 minutes per side.
6

To make the tzatziki, mix the yogurt, cucumber, mint, garlic, and the remaining 1/4 teaspoon salt. Serve with the souvlaki.
7

Each serving is 2 skewers and 1/4 cup tzatziki.