I made a few modifications due to a recent allergy I've developed for raw onions and garlic. Usually you see onion with the chicken and garlic in the sauce but I substituted bell pepper and garlic powder and was really pleased with the results. This meal really came together quickly and Robert and I even got to go workout at the gym while the chicken was marinating. Pair this with pita and roasted potatoes for a great meal.
So before we get to the recipe I have a slight confession. Initially I was only planning to write about the tzatziki sauce recipe and not chicken souvlaki so I didn't take any photos of marinating or cooking the chicken and bell peppers. The final result was so tasty, I knew that I wanted to post the whole meal, even if I was a few photos short. So hopefully you can forgive the lack of photos at the end, fortunately it's a pretty straight forward process.
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2 medium cucumbers, peeled, seeded, and diced
1 teaspoon kosher salt
juice of 1 lemon
1 heaping tablespoon chopped fresh dill
1 teaspoon garlic powder
fresh ground pepper
Boneless Skinless Chicken Breasts
Red bell peppers
Onions (if desired)
Peel the cucumbers and cut them in half lengthwise. Using a spoon, remove the seeds and discard.
Puree until smooth.
When the sauce is ready, cube the chicken and bell peppers (and onions if desired) into 2 inch cubes and string on a skewer.
Place in a shallow dish and pour a good amount of tzatziki sauce over the chicken.
Let marinate in the fridge for about an hour.
Heat the oven to 350 degrees.
Heat a grill pan over medium high heat and sear the chicken and bell peppers.
After 5 minutes, transfer the pan to the oven to finish cooking. Cook for about 10-15 minutes until the chicken is cooked through.
Serve on pita with more tzatziki sauce drizzled on top with roasted potatoes and enjoy.
Source: Tzatziki recipe slightly modified from Kalyn's Kitchen