There is a little secret to this recipe that I’m going to share with you. Most chicken breast recipes tend to produce a drier tasting meat. But rest assured, this Chicken Souvlaki with Paleo Tzatziki cooks up moist, flavourful pieces of succulent chicken.
Want to know why?
The trick is to brine the cut-up chicken pieces in pickle juice overnight. This makes the chicken very tender and flavorful and is always a hit at our house.
Since we tend to follow a Paleo diet, I decided to recreate the traditional tzatziki sauce that pairs so deliciously with this chicken.
We actually did a taste test one meal. I made a traditional tzatziki using greek yogurt and one using coconut cream. We could not tell the difference. I’m serious. It’s that good.
Pair this dish with any of these salads and you’ve got yourself a fine meal:
Succulent Chicken Souvlaki with Paleo Tzatziki
(makes 8 kebabs)
3 organic, pastured chicken breasts, cut into 1inch pieces
1- 2 litre jar of dill pickle juice (my kids are always happy to eat the pickles)
The night before, add the chicken pieces to the pickle jar and allow to marinate until ready to cook and make the Kebab Basting Sauce (recipe below)
Kebab Basting Sauce
In a small bowl, combine:
2 cloves of garlic, minced
1/4 cup of olive oil
2 tablespoons of freshly squeezed lemon juice
2 teaspoons of chopped fresh oregano
1/2 teaspoon of lemon zest
1/2 teaspoon of sea salt
1/2 teaspoon of freshly ground pepper
Mix, cover and refrigerate until ready to use.
When ready to cook, drain the chicken pieces into a colander and then thread onto 8 metal skewers or pre-soaked wooden skewers.
Preheat the BBQ to high.
1 cup of coconut cream (coconut cream is the thick cream at the top of a can of separated canned full-fat coconut milk)
2 tablespoons of lemon juice
1 clove of garlic, minced
1/2 teaspoon of sea salt
1/2 teaspoon of freshly ground pepper, or to taste
2-3 tablespoons of freshly chopped dill
1/2 English cucumber
1. Wash and peel the cucumber. Using a box grater, grate the cucumber into a large bowl.
2. Place the grated cucumber into a cheese cloth or paper towel and squeeze out the excess liquid.
3. In a medium bowl, combine the coconut cream, lemon juice, garlic, dill, cucumber, salt, and pepper.
4. Cover and refrigerate until ready to serve.
When ready to grill, baste the chicken kebabs with the marinade and cook kebabs on a medium-high grill for approximately 8-9 minutes per side, or until the chicken is no longer pink and the juices run clear. Baste every couple of minutes throughout the cooking process.
Serve the chicken souvlaki with Paleo tzatziki and a large green salad. Garnish with additional lemon wedges and fresh pepper.