Lemon & Garlic Chicken Skewers with Homemade Tzatziki
One of my favourite meals is grilled meat with pita and tzatziki; it's simple, satisfying and healthy! I've steered away from my usual spice obsession (ok, there's a little bit of paprika in there!) and created these delicious lemon and garlic skewers, giving the dish a very family friendly theme. I've used chicken thigh fillets for juicy, tasty meat and beautifully coloured peppers and red onions to cover the vegetable element of the dish. I've cooked mine under the grill given the time of year, but these would make a fantastic addition to a barbecue in the summer! Tzatziki is a wonderfully versatile dip but complimenting grilled meats is definitely it's speciality, so this is a recipe well worth learning. Serve with hot pita or Turkish bread and make sure you eat with your hands!
Makes 6 skewers
Ingredients for the chicken
500g chicken thigh fillets
2 or 3 garlic cloves (depending on taste), minced
Zest of a unwaxed lemon
Juice of half a lemon
1 tsp sweet paprika
1 large red onion, cut into bite sized pieces
2 coloured peppers, cut into bite sized pieces
Salt & pepper
Pita or Turkish bread, to serve
Ingredients for the tzatziki
Half a cucumber
2 cloves garlic, minced
2 tbsp olive oil
400g natural or greek yogurt, I've used Yeo Valley
Small bunch of dill
10 mint leaves
A squeeze of lemon, optional
Salt & pepper
Start by making the tzatziki. Slice the cucumber in half and deseed using a teaspoon. Grate the remaining flesh into a strainer, sprinkle with sea salt, stir and allow to steep for an hour or so to get rid of the remaining water. Place the minced garlic and olive oil in a bowl and leave to sit for the same amount of time as the cucumber.
Meanwhile, begin the chicken. Cut the thighs into bite sized pieces and place in a bowl. Add the garlic, lemon zest, lemon juice, paprika, and drizzle with olive oil. Stir, cover and leave in the fridge to marinade for 45 minutes.
Turn the grill on to a high heat and take the chicken out of the fridge. Take your skewers and build the kebabs by stacking chicken, pepper and onion onto each stick. Season well and place under the grill for around 6-8 minutes on each side or until browned and cooked through.
While the skewers are cooking, finish the tzatziki. Pour the cucumber on a tea towel and tap dry. Mix together the cucumber and garlic oil, stirring to combine. Next add the yogurt. Chop the dill and mint finely and stir into the dip. Finish by seasoning to taste and add a squeeze of lemon if desired.
Serve the skewers immediately with hot pita or Turkish bread and lashings of freshly made tzatziki.