Cooking Creations Recipes

Tasting Tuesday: Greek Lemon Chicken Skewers (plus homemade Tzatziki Sauce)

Have you ever tried a new recipe and then thought afterwards, “Damn, that was good!”? That’s exactly how I felt about these chicken skewers.

Warm weather always makes me crave kabobs, but sadly, mine never seen to turn out so well. The veggies will be burnt while the meat is still cold and it’s just a long process of turning them and checking every 30 seconds and by the time they are done, I’m exhausted and dinner tastes like rubber. But! I never give up! I keep trying them every year and I think I finally have a winner. My new secret? Cook the meat and veggies on different skewers. This way, the veggies can be pulled early while the meat finishes cooking. So simple, but nothing is raw or burnt. I feel smart now.

I got this recipe from Recipe Runner and I am so excited to go back to try other great recipes on this blog!

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Here’s what you do:

  1. Whisk together 3 tablespoons fresh lemon juice, 1 tablespoon red wine vinegar, 1 tablespoon extra virgin olive oil, 2 cloves of minced garlic, 2 teaspoons dried oregano, 1/2 teaspoon dried parsley, 1/2 teaspoon coriander, 3/4 teaspoon kosher salt and 1/8 teaspoon black pepper.
  2. Add 1 1/2 pounds chicken breast, cubed. Toss to coat. Cover and refrigerate for up to 3 hours.
  3. Thread unto skewers (I used wood ones and sprinkled on a little extra parsley).
  4. Grill! I made Husband do this, so I can’t give specific instructions, but I think they took about 4 minutes on each side.

For a side dish, I made skewers of Greek vegetables (olives, mushrooms, squash, onions, peppers), brushed them with some olive oil, and grilled them too.

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For the Tzatziki sauce:

  1. Mix together 1 1/2 cups plain non-fat Greek yogurt (get a good brand-Husband picked up the cheap stuff and it smelled funny), juice of half a lemon, 1 heaping tablespoon chopped fresh dill, 1 teaspoon grated garlic, 1/2 teaspoon kosher salt, & black pepper to taste.
  2. Add 1 cup peeled and diced English cucumber to mixture and stir. Refrigerate until ready to serve. Serve with skewers.

This is going to be one of your new favorite summer dinner recipes; I can just tell. I loved it. Husband loved it. Our dinner guests love it. I felt like an awesome cook and it was so easy.

Enjoy!

Lindsay Sig

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11 comments on “Tasting Tuesday: Greek Lemon Chicken Skewers (plus homemade Tzatziki Sauce)

  1. Such a great dinner idea, specially for summer nights! Tzatziki is quite refreshing with Greek yogurt and fresh herbs. Sometimes I add grated carrots and it works great!

    Liked by 1 person

  2. This is definitely on my list of recipes to try Very Soon! x

    Like

  3. C Steen

    Your recipe sounds delish; I make a similar one based on a Rachel Ray recipe. Cabot makes an EXCELLENT Greek Yogurt and use it for just about everything from salad dressings to desserts. Just a spoonful of raspberry preserves turns it into a dessert for me; I like the flavor of Cabot better than the organic brands.

    Like

  4. Hi Lindsey! I just nominated you for a creative blogger award. For more details pls check https://bohemienart.wordpress.com/2016/05/16/the-creative-adult-is-the-child-who-survived/ Feel free to ignore the nomination if you don’t feel comfortable with the procedure. I nominated you because I find your blog very interesting and I would like my friends to see it as well 😉

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  5. Hi, another really good source of Greek recipes is http://www.mygreekdish.com. This was recommended to me by the owner of my local Greek restaurant and so far we have tried the easy pita breads, tzatziki and halloumi souvlaki with great results! The tzatziki has very few ingredients compared to any other recipe I’d tried and involves grating the cucumber (which I’d never done before!) but it produces a really authentic dip.

    Like

  6. This looks like a great recipe! Thanks for testing through so many to bring us a good one!

    Liked by 1 person

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