keto chicken souvlaki skewers with tzatziki.
INGREDIENTS
For the chicken
- 2 chicken breasts (400 g), cut into chunks
- 1 Tablespoon (15 ml) of olive oil
- 1 Tablespoon (15 ml) of white wine vinegar
- 1 teaspoon (1 g) of dried oregano
- ½ teaspoon (1 g) of smoked paprika
For the tzatziki
- 5 oz. Coconut Yogurt (140 g)
- 2 cloves (6 oz.) of garlic, peeled and crushed
- 1/4 cucumber (55 g), grated
- 2 mint leaves, finely chopped
- Salt, to taste
To serve
- 1 to 2 tomatoes, sliced
- 1/4 cucumber, sliced
- Soft lettuce leaves
INSTRUCTIONS
Preheat the oven to 400°F (200°C). If using wood skewers, soak in water for at least 10 minutes.
Place the diced chicken into a bowl. Add the olive oil, vinegar, dried oregano, and smoked paprika to the bowl and mix well to combine. (Let the chicken marinate while the wood skewers are soaking.) Thread the chicken tightly onto the soaked skewers. Place the chicken skewers on a rimmed baking tray.
Place the baking tray in the oven and bake for 15 to 20 minutes until the chicken is cooked through.
Meanwhile, make tzatziki by simply combining the coconut yogurt, crushed garlic, grated cucumber and mint in a small bowl. Season with salt, to taste.
Serve the chicken with the tzatziki sauce. If desired, enjoy with sliced tomatoes, sliced cucumber, and soft lettuce leaves.
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