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Mediterranean Grilled Chicken Souvlaki with Tzatziki and Couscous
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Course Main Course
Cuisine Mediterranean
Servings 4 people

Equipment

  • Grill or grill pan
  • Mixing bowls
  • Small saucepan
  • Skewers

Ingredients
  

  • 1 1/2 pounds boneless skinless chicken breasts, cut into 1-inch cubes
  • 3 tablespoons olive oil
  • Juice of 1 lemon
  • 3 garlic cloves, minced
  • 2 teaspoons dried oregano
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 cup plain Greek yogurt
  • 1 cucumber, grated and drained
  • 2 tablespoons fresh dill, chopped
  • 1 cup couscous
  • 1 1/4 cups water
  • 1 tablespoon olive oil
  • Pinch of salt

Instructions
 

  • In a bowl, combine the chicken cubes with 3 tablespoons olive oil, lemon juice, 2 minced garlic cloves, oregano, 1 teaspoon salt, and black pepper. Toss to coat and let sit for 10 minutes while you prepare the rest.
  • In a separate bowl, stir together the Greek yogurt, grated cucumber, remaining minced garlic clove, and fresh dill. Cover and refrigerate until serving.
  • Bring 1 1/4 cups water to a boil in a small saucepan. Stir in the couscous, 1 tablespoon olive oil, and a pinch of salt. Cover, remove from heat, and let stand for 5 minutes.
  • Thread the marinated chicken onto skewers. Grill over medium-high heat for 8 to 10 minutes, turning once, until the chicken is cooked through and lightly charred.
  • Fluff the couscous with a fork. Serve the grilled chicken skewers over the couscous with a generous spoonful of tzatziki on the side.

Notes

Grate and drain the cucumber well so the tzatziki stays thick rather than watery. If you make the marinade earlier in the day, the chicken picks up even more flavor without adding extra time at dinner. Leftovers reheat gently in a skillet with a splash of water to keep the chicken moist.
Course: Main Course
Cuisine: Mediterranean
Equipment: Grill or grill pan, Mixing bowls, Small saucepan, Skewers