Any meal on a skewer is one that I get excited about. I love the variety of ingredients that you can include on a skewer, it’s such a fun meal to prepare! This recipe is a delicious take on the Chicken Souvlaki, in a flavorful marinade, skewered and grilled. I found this recipe on the weekly menu from the No More To Go meal plan. I usually go for simple recipes and this one was definitely easy and fun to make.
- 1 pound boneless skinless chicken breasts (I used thin sliced chicken breasts)
- 1 red bell pepper, cut into 1” pieces
- 1/2 red onion, cut into 1” pieces
- 1 pound red potatoes
- 1 tablespoon olive oil
- 6 tablespoons lemon juice
- 3 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- 1/2 teaspoon kosher salt
- 1 teaspoon pepper
- 1 tablespoon smoked paprika
- 3 cloves garlic, pressed or minced
Brett makes a killer Tzatziki sauce, so I enlisted him to help me make some to dip the chicken and veggies into. It wasn’t a part of the original recipe, but totally made the dish. Here’s what he used:
- 1/2 cucumber, grated
- 1 container of plain Greek yogurt
- 2 cloves garlic, minced
- 1/2 tablespoon of olive oil
- 1/2 tablespoon of red wine vinegar
- Salt, to taste
- Pepper, to taste
To make the Tzatziki, first grate the cucumber in a bowl. Make sure to press the liquid out of it and drain it before adding the Greek yogurt. Then, add all of the remaining ingredients together, stir and let it sit in the fridge until ready to serve.
- To start with the chicken skewers, combine the marinade in a small bowl.
- Pound chicken breasts to about 1/4” thick and then cut into 1”x3” strips.
- Place chicken and 3/4 of the marinade (reserving 1/4 for the potatoes) in a resealable bag and let marinate at room temperature for about 20-30 minutes.
- Get the grill ready by heating to medium high.
- Once the chicken has marinated, thread the skewers alternating vegetables and chicken. When threading chicken fold each piece in half.
- Grill 2-3 minutes per side or until the juices in the chicken run clear – about 10 minutes.
- The recipe originally called for baby new potatoes, but we couldn’t find them at the store so we used red potatoes instead and it came out great. While the chicken marinates, cut the potatoes into thick chunks and place the potatoes in a microwave safe dish. Add about 1” of water to the bottom.
- Cover and microwave on high for about 5 minutes or until the potatoes are tender.
- Drain the water from the bowl, add the reserved marinade and gently toss.
- Heat oil in a skillet over medium high until it shimmers. Add potatoes and sear on all sides until golden brown.
This recipe was so easy to make and only took about 35 minutes to prep and cook, which is definitely ideal for us. The quicker the better! We only get so much time between feeding our daughter and making bottles for our son to cook a meal for the adults, so this was perfect.
Brett loved this dish and totally said it was “restaurant quality.” I love when he compliments my cooking, because he is usually the chef of the house, so it makes me happy! His Tzatziki, though, was so delicious! I even dipped the potatoes in it! Definitely a winning recipe and worth trying!
Calories: 454; Fat 23g; Sat Fat 4g; Sodium 396g; Carbs 25g; Sugars 2g; Fiber 3g; Protein 35g