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Chicken Skewers with Tzatziki

Light and lively with flavor, these little morsels are delicious and so tender. Grill them outside if the weather is fine, or use a griddle indoors if not. The chicken benefits from a long marinade, but if you’re short on time, 30 minutes will still infuse a lovely, lemony flavor perfumed with fresh oregano.

Chicken Skewers with Tzatziki

4 skinless chicken breast or 6 skinless thighs
1 lemon
2 tsp. chopped fresh oregano
2 garlic cloves, grated
2 tbs. olive oil
1 red pepper, cut into chunks
1 yellow pepper, cut into chunks
½ cucumber, peeled and seeds removed
½ large garlic clove, grated
4 tbs. plain Green yogurt
1 tbs. olive oil

Using sharp scissors, cut the chicken into equal sized chunks. Place in a bowl. Pare strips off the lemon and then juice it and add to the bowl along with the oregano and garlic. Season well. Cover and chill at least 4 hours.

Make the tzatziki by grating the cucumber using a box grater. Add the 1/2 garlic clove, the yogurt and the olive oil. Season and set aside.

Soak 8 bamboo skewers (if using), then thread the chicken and peppers onto them. Heat the grill or griddle pan to medium and cook for 10 minutes, turning often, until the chicken is cooked through and the peppers are tender. Serve with the tzatziki.


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