Chicken Souvlaki with Lemon Mint Tzatziki – a simple recipe for the marinade, a quick cooking time and a deliciously refreshing tzatziki make this a meal the whole family will love.
Greek food is a family favorite at our house and this simple but very flavorful meal is yet another way to pull a great meal off the summertime grill. This particular souvlaki and tzatziki was definitely one of the best meals I’ve had this summer and I’m already craving more .
- 4 large boneless skinless chicken breasts
- 6 tbsp fresh lemon juice
- 3 tbsp olive oil
- 2 tbsp balsamic vinegar
- 1/2 tsp kosher salt
- 1 rounded tbsp smoked paprika
- 1 tsp freshly ground black pepper
- 3 cloves minced garlic
- 3 cups Greek yogurt drained.
- 6 inch piece of English cucumber
- 2 tbsp finely chopped fresh mint
- 2 cloves minced garlic
- 3 tbsp fresh lemon juice
- zest of half a lemon finely minced, (optional)
- 2 tbsp olive oil
- pinch salt and pepper to season
I like to pound out the chicken breasts to about a quarter inch thickness to provide as much surface space as possible to accept the marinade and increase the flavour. I then cut the thin marinated chicken into about 1 x 3 inch pieces and fold them over before piercing the meat onto a skewer to grill.
Mix all of the ingredients together and pour over the chicken in a Ziploc bag. Toss the chicken around well in the marinade to coat on all sides.
Marinate in the fridge for 15 - 20 minutes. While the chicken is marinating, soak 4 long bamboo skewers in water. Pierce the chicken onto the skewers, alternating with pieces of sweet pepper or red onion.
Cook on a preheated grill at medium high heat for about 6 minutes before turning over and grilling for an additional 6 minutes on the opposite side or until the chicken is completely cooked through.
Serve with a Greek Salad, flatbread and tzatziki.
Draining the yogurt removes much of the liquid and produces an end product about the consistency of thick sour cream. To drain the yogurt, line a colander with several layers of cheesecloth (or in a pinch, several large coffee filters) Pour the yogurt into the colander and place it in a large bowl or in the sink for an hour or two. this should produce about 2 cups of thick yogurt.
Peel the piece of cucumber and remove the seeds and pulp at the center with a teaspoon, then dice the outside flesh of the cucumber into small cubes of 1/8 inch or less.
Sprinkle 1 teaspoon of kosher salt over the diced cucumber and toss together well. Let this rest for about a half hour, stirring occasionally. This process removes some of the liquid from the cucumber so that it will not water down the consistency of your finished tzatziki.
Drain all of the liquid off the diced cucumber before adding it to the drained yogurt along with the mint, garlic, lemon juice, zest, olive oil, salt and pepper.
Mix well, cover and store in the fridge for at least a half hour before serving. I often make the tzatziki a day ahead to let the flavours develop.