Chicken Skewers & Tzatziki Sauce

If you're a fan of dill, or if you're on the fence about if you like dill please try this recipe.  It will fuel your enjoyment of it.  Plus, it's healthy for you!  

Cut chicken into bite size pieces.

In a bowl combine lemon zest and juice, dill, salt, cumin, and oregano together and mix well.

Place chicken in a zip lock baggie and cover with the dill/lemon marinade.  Place in the fridge for at least one hour to marinate.

To make the tzatziki sauce, cut the cucumber into small pieces.  Try to absorb as much of the moisture of the cucumber with a paper towel before you put in the blender or food processor.  *Note that if you want a chunky sauce you can add the cut up cucumbers later and leave whole.

Add the olive oil, lemon juice, salt, dill, and garlic to the blender.

I'm trying to not eat a lot of dairy, because my body doesn't really like it when I do, so I tried this coconut yogurt instead.  I had tried it before as a breakfast alternative and really enjoyed it so I thought I would give it a whirl for my sauce too.

Add the yogurt to the blender, if you want to use greek yogurt that would work great too.  Blend and place in the fridge to let the marinate come together for around an hour.

Once the chicken is marinated, preheat the oven to 375 degrees F.  Put the chicken pieces on skewers, I added some red pepper between each piece.  Bake for around 18 minutes in the oven, until chicken is cooked through. 

Serve immediately with a side of the tzatziki sauce.  I really enjoyed the different textures and temperatures as you ate this dish.  The hot chicken and peppers dipped in the cool cucumber and dill sauce tastes delicious!  Hope you enjoy this as much as I did.  

Happy Hump Day!

Chicken Skewers & Tzatziki Sauce

Adapted from With Style and Grace Blog

Chicken:

4 boneless chicken breasts, cut into bite size pieces

1/2 teaspoon salt

1/2 teaspoon cumin

1/2 teaspoon dried oregano

1/2 teaspoon dried dill

1/2 lemon zested and juiced

ground pepper to taste

Tzatziki Sauce:

1 large English cucumber, diced

2 tablespoons olive oil

1/2 lemon, juiced

1 teaspoon salt + ground pepper to taste

2 tablespoons fresh dill

2 garlic cloves, minced

12oz plain yogurt, greek yogurt, coconut yogurt

Cut chicken into bite size pieces.

In a bowl combine lemon zest and juice, dill, salt, cumin, and oregano together and mix well.

Place chicken in a zip lock baggie and cover with the dill/lemon marinade.  

Place in the fridge for at least one hour to marinate.

To make the tzatziki sauce, cut the cucumber into small pieces.  

Try to absorb as much of the moisture of the cucumber with a paper towel before you put in the blender or food processor.  

Add the olive oil, lemon juice, salt, dill, and garlic to the blender.

Add the yogurt to the blender, blend and place in the fridge to let the marinate come together for around an hour.

Once the chicken is marinated, preheat the oven to 375 degrees F.  

Put the chicken pieces on skewers.

Bake for around 18 minutes in the oven, until chicken is cooked through. 

Serve hot with the tzatziki sauce and enjoy.

*Note that if you want a chunky sauce you can add the cut up cucumbers later and leave whole.