COOK IT.
1 cup Cucumber, grated
½ cup Greek yogurt
½ cup Sour cream
1 ½ tsp Lemon juice
1 tsp White wine vinegar
1 tsp Dill, dried
¼ tsp Sea salt
¼ tsp Granulated garlic
In a medium mixing bowl, whisk together yogurt, sour cream, lemon juice, vinegar, dried dill, salt, and granulated garlic. Fold in grated cucumber, cover with plastic wrap, and refrigerate until ready to use (up to 5 days).
The subtle smoky flavor of New England Apple Hardwood Pellets will help prevent it from overpowering the delicate flavors from the Tzatziki sauce and the chicken marinade.
Prepare marinade for chicken: in a medium mixing bowl, whisk together grapeseed oil, lemon juice, granulated garlic, dried oregano, dried parsley, salt, and pepper. Add the cubed chicken and toss to coat. Cover the bowl with plastic wrap and refrigerate for 2 hours.
While the chicken is marinating, prepare the tzatziki sauce.
Remove the chicken from the refrigerator and skewer pieces onto metal or wooden skewers (note: if using wooden skewers, be sure and soak in water for at least an hour prior to grilling).
Fire up your Louisiana Grills pellet grill and preheat to 425°F. If using a gas or charcoal grill, set it up for medium-high heat.
Place chicken skewers directly on the grill grate and grill 8 to 10 minutes, turning occasionally to cook evenly through. Remove chicken from grill, and rest for 5 to 10 minutes prior to serving.
When chicken is almost done, place pita on the grill to warm through. Serve whole or cut into wedges.
Serve chicken souvlaki warm with grilled pita, tzatziki sauce, fresh tomatoes, red onion, kalamata olives, and lemon wedges, if desired.
Medium Mixing Bowl
Plastic Wrap
Wooden or metal skewers
This recipe is equally delicious when made with Lamb. You only need to cook it to medium rare.
Flexible Dieting