Chicken Souvlaki

Ingredients

• Olive oil

  Salad or cooking

  ¼ cup or 54g

• Lemon juice

  Raw

  2 tbsp or 30g

• Garlic

  Raw

  2 cloves, minced or 6g

• Oregano

  Spices, dried

  1 tsp, ground or 2g

• Salt

  Table

  ½ tsp or 3g

• Chicken breast

  Broilers or fryers, meat only, raw

  1 ½ lb or 680g

• Nonfat greek yogurt

  Nonfat, plain

  1 cup or 240g

• Cucumber

  Peeled, raw

  ½ medium or 101g

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Vinegar

  Distilled

  2 tsp or 10g

• Garlic

  Raw

  1 cloves, minced or 3g

• Salt

  Table

  1 dash or 0.4g

• Newman's own low fat balsamic vinaigrette

  Mcdonald's

  6 tbsp or 90g

• Cucumber

  Peeled, raw

  ½ medium or 101g

• Red bell pepper

  Sweet, raw

  1 medium or 119g

• Green bell pepper

  Sweet, green, raw

  1 medium or 119g

• Tomatoes

  Red, ripe, raw, year round average

  285g

• Red Onion

  Vegetables - Melissa's

  160g

• Greek Feta

  Waitrose

  90 grams or 90g

• Olives, Kalamata

  Pitted Greek Kalamata olives - Meijer

  50g

Directions

1. Skewers: Combine 1/4 cup olive oil, lemon juice, 2 cloves minced garlic, oregano, and 1/2 teaspoon salt in a large resealable bag. Add chicken, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 1 to 2 hours. Remove chicken from marinade and thread onto the soaked skewers. Discard unused marinade.
2. Tzatziki Dip: Mix yogurt, cucumber, 1 tablespoon olive oil, vinegar, 1 clove minced garlic, and 1 pinch salt together in a bowl. Refrigerate tzatziki sauce for flavors to blend, 1 to 2 hours.
3. Salad: Mix Listed Ingredients below vinaigrette. Refrigerate for 30 min
4. Cook the skewers on the preheated grill, turning frequently until nicely browned on all sides and chicken is no longer pink in the center, about 8 minutes per side. Serve with tzatziki and Salad.