Lemon Herb Chicken Kebabs with Tzatziki

Name: Lemon Herb Chicken Kebabs with Tzatziki
Prep time: 35 min
Total time: 35 min
Yield: 1 serving
Cuisine: Greek
Ingredients: 1 medium Cucumber; 2 tsp Dried oregano; 2 medium Lemon; 3 tbsp Fresh parsley; 2 medium Tomato; to taste Black pepper; 5 cloves Garlic; 300 g Chicken thigh fillets; 3 tbsp Fresh dill; 4 tbsp Olive oil; ½ tsp Caster sugar; 200 g Greek yogurt; 2 large Flatbread; 3 tbsp Red wine vinegar; ½ medium Red onion; to taste Salt

Chicken thigh chunks marinated in lemon, garlic and oregano, grilled on skewers and served over warm flatbreads with cool tzatziki, tomato-cucumber salad and pickled red onion. Greek tavern in a bowl.

35 minMedium~375 kcal / servingGreek

Contains glutenContains dairy

Nutrition

375 kcal

Calories

31 g

Protein

32 g

Carbs

13 g

Fat

Estimated, per serving

Good to know

Contains glutenContains dairy

Ingredients · per serving

1 medium Cucumber
2 tsp Dried oregano
2 medium Lemon
3 tbsp Fresh parsley
2 medium Tomato
to taste Black pepper
5 cloves Garlic
300 g Chicken thigh fillets
3 tbsp Fresh dill
4 tbsp Olive oil
½ tsp Caster sugar
200 g Greek yogurt
2 large Flatbread
3 tbsp Red wine vinegar
½ medium Red onion
to taste Salt

Instructions

Cube the chicken thighs into 2cm pieces. Toss with olive oil, lemon juice, lemon zest, minced garlic, dried oregano, salt and pepper. Marinate at least 30 min (overnight is better).
Make the tzatziki: grate the cucumber (skin on), squeeze dry in a clean tea towel. Mix with Greek yogurt, minced garlic, lemon juice, chopped dill, salt and pepper.
Quick-pickle the red onion: slice thinly, toss with red wine vinegar, sugar and pinch of salt. Let sit 15 min.
Make the tomato-cucumber salad: dice tomato and remaining cucumber. Toss with red wine vinegar, olive oil, chopped parsley, salt and pepper.
Thread the marinated chicken onto 4 skewers, tightly packed.
Heat a griddle pan or wide pan over high heat, brush with oil. Lay the skewers down. Cook 3 min per side, turning, until charred and cooked through.
Warm the flatbreads in a dry pan 20 sec per side.
Build: lay a flatbread on each plate, smear with tzatziki, top with a kebab (slid off the skewer), spoon over the tomato salad, scatter pickled onion, more dill and a wedge of lemon. Eat by tearing the flatbread and using as a wrap.

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