1 ½PoundsBoneless Skinless Chicken BreastCut into 1" pieces
For the Tzatziki Sauce
1mediumSeedless Cucumberhalf peeled and grated
2cupsFat Free or 2% Plain Greek Yogurt
1tspFresh Lemon Juice
To make the Chicken Souvlaki
Soak skewers in water for a minimum 30 minutes or as much as overnight to prevent them from burning.
Making the Marinade & Preparing the Chicken
In a large bowl, combine marinade ingredients: garlic, oregano, rosemary, salt, pepper, oil and lemon juice. Add chicken pieces and toss and marinate until well coated. Marinate overnight or several hours before cooking, but no less than 30 minutes.
Preheat the Grill to medium heat.
Remove chicken from marinade and discard the marinade. Thread five pieces of chicken on the each skewer. Grill for 15 minutes or until chicken is no longer pink inside. Turn skewers occasionally to cook meat on all sides.
To make the Tzatziki Sauce
Using your hands, in small batches, squeeze the liquid from the shredded cucumber. Place in a medium bowl and gently stir in garlic, sugar, dill, salt, yogurt and lemon juice.
Serve immediately or cover and refrigerate for up to three days.
Karen's Tip: if you don't have a barbecue grill, you can place the skewers on a rimmed baking sheet and grill in your oven to desired doneness.Additionally, as seen in our video: you can see are the chicken on high heat in a pan on the stove top and finish your chicken in a 350°F oven for 80, Or until no longer pink inside.Recipe developed by Karen Graham, RD, CDE and credit sourced with permission: Diabetes Essentials. Tips & Recipes to Manage Type 2 Diabetes published by Robert Rose, 2020