2 Lbs. Boneless, Skinless Chicken Breast (cut into 1” cubes)
4 Oz. Fresh Lemon Juice
½ Tbsp. Finely Chopped Fresh Oregano
3 Oz. Extra Virgin Olive Oil
2 Large Cucumbers
3 Plum Tomatoes, julienned
1 Red Onion
8 Oz. Greek Yogurt
2 Tsp. Finely Chopped Mint
6 Garlic Cloves, minced
½ Tbsp. Parsley, cleaned and finely chopped
½ Tbsp. Chives, finely cut
3 Oz. Feta Cheese, crumbled
12 6” Skewers that have been soaked in water for about an hour
Salt and Pepper to taste
Pre-heat oven to 200° F.
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In a bowl, combine cubed chicken, 2 oz of lemon juice, oregano, 1/3 of the minced garlic, 1 oz of olive oil, salt, and pepper and toss together. Let the chicken marinate for at least 45 minutes in the refrigerator.
Peel and seed 1 cucumber and combine with ½ of the red onion in a food processor, until everything is chopped up. Then place that mixture in a kitchen towel and squeeze it to get the excess liquid out. In a small bowl, combine the cucumber and diced red onion mixture with 1/3 of the minced garlic, 1 oz of the lemon juice, mint, yogurt, salt and pepper and mix together.
With a large vegetable peeler, begin to peel the cucumber length-wise to form thin ribbons. Then cut the plum tomatoes in half and de-seed them so you only have the fleshy part left. Then slice them thinly length-wise. With the other ½ of the red onion, slice into slivers. Combine all 3 ingredients and the feta cheese with 1 oz lemon juice, 2 oz olive oil, chives, salt and pepper to taste.
Thread 3 cubes of chicken per skewer and cook in a well heated ridged grill pan or on a grill. While the chicken is cooking, coat pita bread with olive oil, parsley, 1/3 of the minced garlic, and salt and pepper and place on cookie sheets in the oven for 5-6 minutes until warmed.
To serve, take some of the cucumber salad and place on a plate with the skewers placed across the salad. Then cut pita bread into small triangles and place on the plate with a side of tzatziki sauce.
Serves 4-6 people