Scale
Ingredients
¼ cup olive oil
¼ cup lemon juice
zest of 1 lemon
2-3 garlic clove crushed
2 tsp fresh thyme
2 tsp rosemary
1 tsp dried oregano
1 tsp salt
4 large chicken breasts /thighs (tend to be juicier)
wooden skewers soaked in boiling water for 30 minutes
Tzatiki
1/2 cucumber grated
1 tsp salt
1.5 cups thick plain Greek yogurt
2 tbsp fresh dill finely chopped
2 tsp fresh mint finely chopped
1 garlic cloves minced
1 tbsp lemon juice
salt and black pepper to taste
1 tbsp olive oil
Instructions
- In a bowl, mix olive oil, lemon juice and zest, crushed garlic, herbs of your choice, salt, and pepper.
- Cut chicken breasts or boneless thighs into bite-size pieces and place in bowl.
- Refrigerate: Cover the bowl and let the chicken marinate for at least 30 minutes, or up to 24 hours in the fridge.
- Assemble the Skewers: Thread the marinated chicken pieces onto soaked bamboo or metal skewers. Optional: add sprigs of fresh rosemary between the chicken pieces for extra flavor.
- Heat an outdoor grill or stove-top grill pan over medium-high heat for a few minutes. You can also cook it in an Airfry for 10 min each side on 200’C
- Grill the chicken skewers until golden brown and cooked through. It will take about 10-12 minutes. Remove from heat and let them rest for 5 minutes before serving.
Tzatiki
- Mix the grated cucumber with a teaspoon of salt and set in a colander over a bowl/basin to drain for 20 minutes. Squeeze as much of the water out of the cucumber as possible.
- Combine the strained cucumber with the Greek yogurt, herbs, garlic, lemon juice, vinegar, oil and season with salt and pepper.
- Mix well and transfer to a serving bowl. Serve with pita bread or as a side for grilled meat or chicken.
Notes
Serve with flatbreads, pittas or as a salad