Chicken Souvlaki & Cucumber Salad With Tzatziki Sauce

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YIELD: 4 servings
TOTAL TIME: 90 minutes
ACTIVE TIME: 45 minutes
DIFFICULTY: Medium

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INGREDIENT WEIGHT VOLUME
Olive oil, extra virgin 10 g 10 mL / 2 tsp
Lemon juice 15 g 15 mL / 1 tbsp
White wine 30 g 30 mL / 2 tbsp
Onion powder 1 g ½ tsp
Garlic powder 1 g ½ tsp
Oregano, dried 1 g ½ tsp
Salt to taste
Black pepper, freshly ground to taste
Chicken breast, boneless and skinless 450 g  / 1 lb 2 breasts
Cucumber, grated 400 g 1 cucumber
Salt 2 g ½ tsp
Garlic, finely grated 5 g 4-5 cloves
Salt 2 g ½ tsp
Vinegar, white wine 4 g 5 mL / 1 tsp
Olive oil, extra virgin 15 g 15 mL / 1 tbsp
Greek yogurt 570 g 500 mL / 2 cups
Black pepper, freshly ground to taste
Cucumber, thinly sliced 400 g 1 cucumber
Red onion, thinly sliced 115 g 1 small onion
Vinegar, white wine 25 g 30 mL / 2 tbsp
Water 30 g 30 mL / 2 tbsp
Sugar, white 3 g 1 ½ tsp sugar
Dill, chopped 5 g 1/4 cup
Salt 2 g ½ tsp
Black pepper, freshly ground to taste

[/vc_column_text][/vc_column][vc_column width=”1/6″][/vc_column][/vc_row][vc_row][vc_column width=”1/12″ css=”.vc_custom_1589497543296{border-radius: 5px !important;}”][/vc_column][vc_column width=”5/6″][vc_column_text]METHOD[/vc_column_text][vc_column_text]Combine olive oil, lemon juice, white wine, onion powder, garlic powder, oregano, salt and pepper.

Add the chicken and coat in marinade. Cover and refrigerate for at least an hour.

3 Toss grated cucumber with ½ tsp salt, in a cheesecloth or a thick napkin and squeeze dry. Set aside.

4 In a large bowl, combine grated garlic, ½ tsp salt, vinegar, and olive oil. Add the dried cucumber. Stir in yogurt and black pepper. Combine thoroughly. Cover and refrigerate to chill.

5 Mix sliced cucumber and onions in a large bowl. Season with salt and pepper.

Mix vinegar, water and sugar in a small bowl. Pour over the cucumbers and onions, and stir well. Stir in chopped dill and refrigerate.

Preheat your skillet to medium-low. Add 1 tbsp neutral oil.

8 Cook chicken for 8-9 minutes on first side (chicken should brown).

Turn the chicken and brown on the other side until it reaches an internal temperature of 75°C / 165°F. Should take about 4-5 more minutes.

10 Remove chicken from the skillet, let it rest for 5 minutes.

11 Serve with tzatziki sauce and salad.[/vc_column_text][/vc_column][vc_column width=”1/12″][/vc_column][/vc_row][vc_row css=”.vc_custom_1584307889277{margin-top: 10px !important;}”][vc_column][vc_separator color=”black” border_width=”2″ el_width=”60″][/vc_column][/vc_row][vc_row][vc_column width=”1/12″ css=”.vc_custom_1589497543296{border-radius: 5px !important;}”][/vc_column][vc_column width=”5/6″][vc_column_text]NOTES[/vc_column_text][vc_column_text]

  • Don’t overcrowd your skillet as this will prevent the browning process.
  • Tzatziki sauce will last for about 4 days in the refrigerator.
  • An alternative way to enjoy your Greek chicken is to slice it and serve it in a warm pita, along with tzatziki sauce.

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