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Garlic and Lemon Marinated Chicken Souvlaki

Whenever I tell people that I cook professionally, the first response is always....' Oh, your husband is a lucky man, I bet he eats gourmet meals every night'. Uhhh nooo. That couldn't be further from the truth. After standing over a hot stove all day, cooking anything elaborate is the very last thing you feel like doing when you get home. So, when I tell you that I spent about four years cooking at a Greek restaurant, you can probably understand why I rarely made Greek food at home. Well, it has been a couple of years since I last worked at the restaurant and I am starting to remember how much I love Greek food. Salty feta. Sweet, juicy tomatoes and cucumber, soft and chewy pita bread dipped into garlicky tzatziki sauce, chicken marinated in lemon and garlic. It doesn't get much better than that.

Garlic and Lemon Marinated Chicken Souvlaki
(makes 4 chicken skewers)

2 large boneless chicken breasts
1/4 cup olive oil
juice and zest of one lemon
2 cloves garlic, minced
pinch of dried oregano
3 Tbsp plain yogurt
salt and pepper

 Cut chicken into cubes. Thread chicken onto 4 wooden skewers. Mix remaining ingredients. Place chicken skewers into a plastic or glass dish. Pour remaining ingredients over skewers. Refrigerate 2 to 8 hours, turning skewers occasionally. Preheat oven to 500 F. Season chicken well with salt and pepper. Place skewers on a parchment or foil lined pan. Cook until no longer pink inside and juices are clear, about 18 to 20 minutes, turning once during cooking.. Serve with tzatziki sauce, warm pita bread and Greek salad.


1 cup plain Greek yogurt
1/2 cup sour cream
1 garlic clove, minced well
1 Tbsp fresh lemon juice
1/2 cucumber, grated
1 Tbsp. fresh chopped dill
salt and pepper to taste
1 Tbsp extra virgin olive oil
pinch of sugar

Mix together and refrigerate for at least 8 hours for best flavour. Taste and adjust seasoning before serving.

Tags: Chicken, Greek, Gluten-Free

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