Dairy-Free Chicken Souvlaki with Tzatziki and Greek Salad

Ingredients

• 1.5 pounds Chicken breasts
• 1/4 cup Olive oil
• 1/4 cup Lemon juice
• 2 teaspoons Dried oregano
• 3 cloves Garlic
• 1 teaspoon Salt
• 1/2 teaspoon Black pepper
• 8 Wooden skewers
• 1 medium Cucumber
• 1 cup Coconut yogurt (unsweetened)
• 2 tablespoons Fresh dill
• 2 Tomatoes
• 1/2 Red onion
• 1/2 cup Kalamata olives
• 1 Green bell pepper

Instructions

1. 1Cut the 1.5 pounds of chicken breasts into 1-inch cubes. Peel and mince the 3 cloves of garlic.
2. 2In a bowl, whisk together the 1/4 cup olive oil, 1/4 cup lemon juice, 2 teaspoons dried oregano, the minced 3 cloves of garlic, 1 teaspoon salt, and 1/2 teaspoon black pepper.
3. 3Add the 1.5 pounds of chicken cubes to the marinade. Stir to coat, cover the bowl, and refrigerate for at least 30 minutes.
4. 4While the chicken marinates, prepare the tzatziki. Peel and grate 1 medium cucumber. Squeeze out as much liquid as possible from the grated cucumber. In a separate bowl, combine the squeezed grated cucumber with the 1 cup coconut yogurt and 2 tablespoons fresh dill. Mix thoroughly and refrigerate.
5. 5Prepare the Greek salad. Chop the 2 tomatoes, 1/2 red onion, and 1 green bell pepper into bite-sized pieces. Place the chopped vegetables in a bowl and add the 1/2 cup Kalamata olives. Toss gently to combine.
6. 6Thread the marinated 1.5 pounds of chicken cubes evenly onto the 8 wooden skewers.
7. 7Preheat your grill to medium heat. Grill the 8 chicken skewers for 15-20 minutes, turning them occasionally, until the chicken is cooked through and has an internal temperature of 165°F (74°C).
8. 8Serve the 8 chicken skewers immediately with the prepared dairy-free tzatziki and the Greek salad.

Substitutions

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