Ingredients
- For the chicken skewers:
- 1 pound of Foster Farms® Organic boneless skinless chicken breast, cut into 1 inch chunks
- 2 tablespoons of lemon juice (organic preferred)
- 3 tablespoons of organic olive oil
- 1 teaspoon dried oregano
- 1 teaspoon kosher salt
- ¼ teaspoon black pepper
- 2 garlic cloves, minced
- For the yogurt sauce:
- 1 cup of plain organic greek yogurt
- ½ cup of organic sour cream (or an additional ½ cup of greek yogurt if you prefer)
- salt and pepper to taste
- ½ cup minced cucumber (I prefer the small organic persian cucumbers)
- ¼ cup minced fresh organic parsley or dill
- For the tomato cucumber relish:
- ¾ cup minced cucumber (organic cucumber if possible)
- ¾ cup minced seeded organic tomato
- 2 teaspoons lemon juice (organic preferred)
- 1 tablespoon organic olive oil
- 2 tablespoons minced organic parsley
- salt and pepper to taste
Recipe Description
I used boneless skinless chicken breast for this Greek chicken souvlaki. The chicken is cut into chunks and dipped into a marinade of lemon juice, garlic, oregano and olive oil. It’s important to only marinate the chicken for a short period of time, less than an hour is ideal. If the chicken sits too long in the marinade the acid from the lemon juice could make it tough. The chicken then gets threaded onto skewers and can either be grilled or broiled.
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