Dinner · Greek · 20 min
Greek Lemon-Herb Chicken Skewers (Souvlaki) with Tzatziki and Orzo
- Calories
- 510
- Protein
- 44g
- Carbs
- 30g
- Fat
- 23g
Ingredients
- 5.5929 oz chicken thighs
- 1.1143 tbsp olive oil
- 1 tbsp lemon juice
- 1 tsp dried oregano
- 0.5 tsp salt
- 0.25 tsp black pepper
- 0.5 clove garlic
- 1.0599 oz orzo pasta
- 3 oz Greek yogurt
- 1.5 oz cucumber
- 0.5 tbsp fresh dill
Method
- 01In a medium bowl, combine the cubed chicken thighs, olive oil, lemon juice, dried oregano, minced garlic, half of the salt (1/4 tsp), and half of the black pepper. Toss to coat evenly and set aside to marinate.
- 02If using wooden skewers, soak them in water for at least 30 minutes before grilling to prevent burning.
- 03Bring a small pot of salted water to a boil. Add the dry orzo pasta and cook for 8 to 10 minutes until al dente. Drain well.
- 04While the orzo cooks, prepare the tzatziki by combining the Greek yogurt, finely grated cucumber, chopped fresh dill, and the remaining 1/4 tsp salt and black pepper in a small bowl. Stir well and refrigerate until serving.
- 05Preheat a grill or grill pan over medium-high heat (400-450°F / 200-230°C). Thread the marinated chicken cubes tightly onto skewers.
- 06Grill the chicken skewers for 5-7 minutes per side, turning occasionally, until lightly charred and cooked through. Ensure the thickest piece registers an internal temperature of 165°F (74°C) with an instant-read thermometer.
- 07Plate the warm cooked orzo alongside the chicken souvlaki skewers and serve with the chilled tzatziki on the side.
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