Grilled Chicken Souvlaki with Dairy-Free Tzatziki
Grilled chicken souvlaki recipe is paired with a dairy-free tzatziki that’s out-of-this-world delicious.
Servings: 4 servings
- 4 boneless skinless chicken breasts
- 1/3 cup olive oil
- 2 tbsp fresh lemon juice
- 3 cloves garlic minced
- 2 tsp dried oregano
- 1 tsp dried parsley
- 1 tsp sea salt
- 1/2 tsp pepper
- 1 cup raw cashews soaked 4-6 hours (or overnight)
- 1/2 cup water
- 1/4 cup fresh lemon juice
- 1/2 cup cucumber peeled and diced
- 2 cloves garlic minced
- 2 tbsp fresh dill chopped
- 1 tsp sea salt
Chop each chicken breast into approx 1.5 inch chunks and place in a bowl. Add all remaining chicken souvlaki ingredients and stir together. Place the bowl in the refrigerator and marinate for at least 30 minutes.
To make the tzatziki sauce, drain and rinse the cashews and place in a high-powered blender. Add the water and lemon juice and blend on high for 2-3 minutes, or until creamy. Add the remaining tzatziki ingredients to the blender and pulse a few times, just until combined. Store in a sealed container in the refrigerator (Note: the tzatziki sauce can be stored for 3-4 days in the refrigerator).
Heat the grill on medium-high.
Place the marinated chicken pieces on skewers (approx 8-9 pieces per skewer makes 6 skewers) and cook on the grill for 3-4 minutes each side.
Served the grilled chicken souvlaki with the tzatziki sauce.
Calories: 481kcal | Carbohydrates: 13g | Protein: 30g | Fat: 35g | Saturated Fat: 5g | Cholesterol: 72mg | Sodium: 1301mg | Potassium: 678mg | Fiber: 1g | Sugar: 2g | Vitamin A: 50IU | Vitamin C: 11.9mg | Calcium: 32mg | Iron: 2.9mg