Ingredients:
- For Chicken Souvlaki:
- 2 lbs boneless, skinless chicken breasts, cut into cubes
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- Salt and black pepper to taste
- For Tzatziki Sauce:
- 1 cup paleo-friendly coconut yogurt
- 1 cucumber, grated and squeezed to remove excess water
- 2 cloves garlic, minced
- 2 tablespoons lemon juice
- 1 tablespoon fresh dill, chopped
- Salt and black pepper to taste
- For Greek Salad:
- 2 large tomatoes, diced
- 1 cucumber, diced
- 1 red onion, thinly sliced
- 1/2 cup Kalamata olives, pitted
- 1/4 cup extra virgin olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon dried oregano
- Salt and black pepper to taste
- Optional: Paleo-friendly feta cheese, crumbled
Instructions:
For Chicken Souvlaki: In a bowl, combine olive oil, lemon juice, garlic, oregano, salt, and black pepper
Add chicken cubes and toss to coat
Marinate in the refrigerator for at least 30 minutes
Thread marinated chicken onto skewers
Preheat grill or grill pan over medium-high heat
Grill chicken skewers for 6-8 minutes, turning occasionally, until cooked through and slightly charred
For Tzatziki Sauce: In a bowl, combine coconut yogurt, grated cucumber, garlic, lemon juice, and dill
Season with salt and black pepper to taste
Mix well
Cover and refrigerate tzatziki sauce for at least 30 minutes to allow flavors to meld
For Greek Salad: In a large bowl, combine diced tomatoes, diced cucumber, sliced red onion, and Kalamata olives
In a small bowl, whisk together extra virgin olive oil, red wine vinegar, dried oregano, salt, and black pepper
Pour dressing over the salad and toss to coat
If using, sprinkle crumbled paleo-friendly feta cheese over the salad before serving
Serve Chicken Souvlaki with Tzatziki Sauce alongside Greek Salad
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