Paleo Greek Chicken Souvlaki Skewers with Tzatziki (Substitute)

Ingredients

• 1.5 lb Chicken Breast
• 4 tbsp Olive Oil
• 3 tbsp Lemon Juice
• 2 tsp Dried Oregano
• 3 cloves Garlic
• 1/2 tsp Salt
• 1/4 tsp Black Pepper
• 1 cup Dairy-Free Yogurt
• 1/2 Cucumber
• 2 tbsp Fresh Dill

Instructions

1. 1In a medium bowl, combine the 3 tablespoons of olive oil, 2 tablespoons of lemon juice, 2 teaspoons of dried oregano, 3 cloves of minced garlic, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Stir well to combine.
2. 2Add the 1.5 lb of chicken breast, cut into 1-inch cubes, to the bowl with the marinade. Toss to ensure all the chicken pieces are coated. Cover the bowl and let it marinate in the refrigerator for at least 30 minutes.
3. 3While the chicken is marinating, prepare the tzatziki sauce. Grate 1/2 cucumber and place it in a small bowl. Add the 1 cup of dairy-free yogurt, the remaining 1 tablespoon of lemon juice, the remaining 1 tablespoon of olive oil, and 2 tablespoons of fresh dill to the bowl with the grated cucumber. Stir everything together until well combined. Season with a pinch of salt and pepper if desired.
4. 4Thread the marinated chicken cubes onto skewers, leaving a small space between each piece. You should have enough chicken for about 8-10 skewers.
5. 5Preheat your grill to medium heat, aiming for a temperature of 375°F (190°C).
6. 6Place the skewers on the preheated grill. Grill for 6 to 8 minutes per side, turning them occasionally, until the chicken is golden brown and cooked through. The internal temperature of the chicken should reach 165°F (74°C).
7. 7Remove the chicken skewers from the grill and let them rest for 5 minutes before serving. This allows the juices to redistribute, keeping the chicken moist.
8. 8Serve the grilled chicken souvlaki skewers immediately with the prepared dairy-free tzatziki sauce on the side.

Substitutions

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