Chicken Souvlaki with Tzatziki Sauce & Oven Potatoes

As a Greek household, chicken souvlaki is a family favorite especially as the days begin getting warmer and longer and we spend more time outside. This souvlaki recipe is inspired by Seemingly Greek and is really yummy with my mother's tzatziki sauce.

CHICKEN SOUVLAKI

1 1/2 lb. chicken, cubed

2-4 red & green peppers, cubed

2 lemons

4 cloves garlic, finely minced

1/2 cup extra virgin olive oil

2 Tbs. red wine vinegar

1 1/2 tsp. oregano

1 tsp. thyme

salt & ground pepper

4 wooden skewers

Soak the skewers in water for about 20 minutes to prevent scorching. Cube the chicken and peppers into 1 inch pieces. Alternate the chicken and peppers on the skewers and place them in a shallow dish. In a bowl, combine all remaining ingredients and pour over skewers. Let marinate in the fridge for at least 4 hours, turning once.

Grill Souvlaki skewers over medium to low heat, basting with the remaining marinade. Cook both sides evenly until center is white and juicy.

MOM'S TZATZIKI SAUCE

1 cup plain yogurt

1 1/2 cucumbers

1 Tbs. finely minced onion

1 Tbs. granulated garlic

1/4 tsp. dill weed

salt & ground pepper

Peel and finely mince the cucumbers. This is where the awesome Slap Chop comes in really handy as it chops them super well. Strain the minced cucumber. You want to get as much water out of them as possible so I will sometimes strain them twice. Add the remaining ingredients and mix by hand with a spoon. That's it! Super easy, right?

OVEN POTATOES

6 potatoes

4 Tbs. extra virgin olive oil

2 Tbs. minced garlic

1 Tbs. oregano (optional)

salt & ground pepper

Peel and cut potatoes into thin wedges. Soak in water about 20 minutes then dry with a napkin or towel. Toss potatoes in a roasting pan. Add remaining ingredients and mix with your hands. Evenly spread potatoes out in pan and place in oven. Cook at 400F degrees for 25-30 minutes, turning once or twice.

Generously smear a piece of pita bread with the tzatziki sauce. Place a Souvlaki skewer on top. Add sliced tomato or onion if desired. Serve with a wedge of lemon and a side of oven potatoes and enjoy! Recipe serves four.