Chicken Souvlaki with Tzatziki Sauce

Comments from Cooking Light: 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.

Yield: 2 servings (serving size: 2 skewers and about 1/4 cup tzatziki sauce)


INGREDIENTS:
Souvlaki:
3 tablespoons fresh lemon juice
1 1/2 teaspoons chopped fresh or 1/2 teaspoon dried oregano
2 teaspoons olive oil
1/2 teaspoon salt
4 garlic cloves, minced
1/2 pound skinless, boneless chicken breast, cut into 1-inch pieces
1 medium zucchini, quartered lengthwise and cut into (1/2-inch-thick) slices
Cooking spray

Tzatziki Sauce:
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:

  1. To prepare souvlaki, combine the first 5 ingredients in a zip-top plastic bag; seal and shake to combine. Add chicken to bag; seal and shake to coat. Marinate chicken in refrigerator for 30 minutes, turning once.
  2. Remove chicken from bag; discard marinade. Thread the chicken and zucchini, alternately onto each of 4 (8-inch) skewers.
  3. Heat a grill pan coated with cooking spray over medium-high heat. Add skewers; cook 8 minutes or until chicken is done, turning once.
  4. To prepare tzatziki sauce, combine cucumber, yogurt, 1 tablespoon lemon juice, 1/4 teaspoon salt, and 1 garlic clove, stirring well. Serve the tzatziki sauce with souvlaki.


Recipe Source: Cooking Light Magazine - March 2003

Nutritional Information per serving: CALORIES 219(19% from fat); FAT 4.7g (sat 1.3g,mono 2.3g,poly 0.6g); PROTEIN 30.9g; CHOLESTEROL 69mg; CALCIUM 161mg; SODIUM 705mg; FIBER 2.4g; IRON 1.4mg; CARBOHYDRATE 12.3g
HU: 4 per serving

Back to Recipes in Alpha Order
Back to Recipes by Type