Time: 1 hour 10 min.
Complexity: easily
Servings: 4 (4 kebabs each)

Chicken souvlaki with yogurt dipping sauce - detailed recipe.

Ingredients:

• 16 pieces of chicken fillet (about 600 g)
• 3 lemons
• 2 tablespoons finely chopped fresh oregano leaves
• 1/2 tsp crushed red pepper flakes
• 1/4 cup olive oil
• 4 crushed cloves of garlic
• Salt and ground black pepper
• 2 cups Greek yogurt
• 1 avocado
• 1/2 peeled and grated seedless cucumber
• 1/2 tsp ground cumin
• Equipment: 16 bamboo skewers

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

chicken, Avocado, cucumbers, lemon, garlic, cumin, red pepper flakes, yogurt

We recommend

Preparation:

Step 1
• Soak the skewers in water for about 30 minutes.
  
  Preheat grill or grill pan to medium-high heat.
  
  In a bowl, combine the zest and juice of 2 lemons, oregano, red pepper flakes, and olive oil. Mash the garlic into a paste with coarse salt, then add 3/4 of the garlic to the marinade, reserving the rest for the sauce. Place the chicken fillets in the marinade, season with salt and pepper, turn them over to coat completely, and let sit for 10 minutes.
Step 2
• Thread the meat onto wet skewers and cook for 7-8 minutes, turning once, until the meat is firm and the juices run clear.
  
  While the kebabs are grilling, puree the yogurt with the juice of the remaining lemon, the remaining garlic clove, the avocado, the grated cucumber, the cumin, and salt to taste. Divide the dipping sauce among 4 ramekins and serve with the finished kebabs.

Votes: 2