This particular recipe is simplicity itself. The ingredients are few and the technique is super-simple. If you have cool looking skewers, great, if not then simple bamboo skewers are just fine; just remember to soak them first, lest they burst into flames.
Ingredients - Souvalaki
- 3 lbs boneless, skinless chicken breast, cut into 1” x 1” cubes
- 3 medium zucchini, cut into 1” chunks
- ¼ cup olive oil
- 1 large, juicy lemon zested and juiced
- 2 garlic cloves, finely minced
- 4 bamboo skewers
- Salt & fresh ground pepper
Ingredients - Tzaziki
- 1 large cucumber, peeled and seeded and finely chopped (Squeeze out the excess liquid)
- ½ large onion, finely chopped (Squeeze out the excess liquid)
- 1 cup Greek yogurt (don’t skimp on this… use the real stuff)
- 6 mint leaves
- 1 tbs lemon juice
- 1/4 tsp salt
- ½ tsp pepper
Preparation:
For the Tzaziki, combine ingredients and refrigerate… Yup, that’s it, and the longer is sits in the refrigerator the better it will get, so do this at least 1 day before use.
For the Souvalaki, combine the olive oil, lemon juice, the garlic, a good pinch of salt and a couple good grinds of pepper. About 1 hour before you are ready to eat, toss the chicken and the zucchini into the marinade and let them sit for at least 30 minutes. After 30 minutes, alternately thread the chicken and zucchini onto the skewers and either grill outside on the BBQ or do it up right on a cast iron grills. You are going to be cooking them with the goal of a few dark, caramelized areas on both the chicken as well as the zucchini…maybe 3 minutes per side.
