Greek Chicken Skewers with Tzatziki

House cleaning day/laundry day/shopping day/day at the park day means this 40 week pregnant mama has zero time to spend making and preparing dinner.  I can get the marinade done early in the day or the day before, marinate the chicken and do the tzatziki at the same time. So by the time it comes to BBQ, all I need to do is cut up some veg and make a side salad. for me, this is simple!

Cheers to the BBQ and healthy dinners!

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Ingredients: (serves 4)

For the chicken + marinade-

  • 10 boneless skinless chicken thighs, cut into 1″ cubes
  • 1 tsp dried oregano
  • 2 garlic cloves, minced
  • 1 palm full of fresh basil, minced
  • 1 palm full of mint, minced
  • 1 palm full of parsley, minced (roughly 1-2 tbsp)
  • 1 palm full of dill, minced
  • 3 tbsp EVOO
  • 3 TBSP full fat plain greek yogurt
  • 1 lemon, juiced (About 3 tbsp)
  • salt and pepper, to taste

For the Tzatziki sauce-

  • 1 1/2C full fat plain greek yogurt
  • 1/4 red onion, grated
  • 1 garlic clove, grated
  • 1/2 English cucumber, grated
  • 2 tbsp mint, minced
  • 1 tbsp dill, minced
  • (If the garlic doesn’t sit in the yogurt for a little while, it can have a very strong flavour, especially if it is fresh garden garlic. If the flavours are too strong for you, I would suggest adding in 1 tbsp of honey. This can really help!)

Directions:

  1. In a medium sized bowl, or a food storage bag add all of your chicken and marinade ingredients. Let marinate for 30 minutes, up to one hour.
  2. In a separate bowl, mix together all of your tzatziki ingredients except for the DILL. Set aside and let sit for as long as your chicken is marinating.
  3. Heat your outdoor grill to just below medium heat. Start skewering your chicken on to metal skewers or pre-soaked wooden skewers. brush the skewers with the marinade, and add them to the grill.
  4. Turn once your chicken starts looking opaque. *Note- if your chicken skewers are sticking to the grill, your heat may be too high. To avoid pulling all the meat off the skewer itself, I suggest using a metal spatula and gently scraping underneath the chicken skewers to move them before you turn them with a pair of tongs.
  5. Once your chicken is no longer pink (test a large piece or use a meat thermometer and make sure the temperature reads 160F) remove from the grill.
  6. Add your dill to your tzatziki and mix together.
  7. Serve with grilled peppers + onions, your tzatziki sauce and my Fresh Dill and cucumber salad!

 

 


BBQ’d Chicken with a creamy avocado sauce

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When your boyfriend buys a bag of avocado’s because they’re on sale – you must use them!!!  So here we go – easy and quick chicken  and veggies done on the BBQ with a creamy avocado sauce. It is absolutely divine. The sauce is light and creamy and pairs beautifully with the chicken. We loved it! and this time.. I paid attention to what i used and of how much. So, cheers to that!

Ingredients:

for the chicken:

-2 boneless skinless chicken breasts, butterflied and pounded to 1/4″

-salt and pepper to taste

-chili powder

-2 tbsp dijon mustard

-3 tbsp EVOO

-1/2 of a lime, juiced

For the avocado sauce:

-1 avocado, peeled

-1/2c full fat plain greek yogurt

-1 lime, zested and juiced

-1/4c honey

-salt and pepper, to taste

-1/2 tsp-1 tsp chili powder

In a small bowl, mix together the dijon mustard, the 3 tbsp EVOO and salt,chilli powder and pepper.

Season your chicken on both sides with salt, pepper and chilli powder. Heat your BBQ to medium heat. Throw chicken on the bbq. Baste with the mustard mixture. Cook for 5-7 minutes. Flip. Baste the other side with the dijon sauce. Cook another 5-7 minutes or until finished.

In a blender or a food processor, add all your sauce ingredients. Puree until smooth, and serve on the side or on top of the chicken.

 

Note- for the veggies, all I did was cut up peppers and onions, tossed them in oil, salted and peppered and cooked them on the BBQ, only turning once.

 


Fresh Dill and cucumber salad!

In the mood for cucumbers? I love light salads in the summer! There’s nothing better than fresh garden veggies and herbs to make a delicious side to a meal.

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Ingredients: (serves 4)

  • 2 English cucumbers, diced
  • 1/2c dill, rough chopped
  • 1/2c green onion, thinly sliced
  • 1/4c mint, rough chopped
  • 3 tbsp fresh squeezed lemon juice
  • 1 tbsp EVOO
  • 1 tbsp white balsamic vinegar
  • 1 tbsp honey
  • sea salt and fresh ground pepper to taste

Directions:

  1. Add all of your ingredients to a bowl, toss and serve with Greek Chicken Skewers with Tzatziki