Greek-Style Souvlaki with Tangy Tzatziki Sauce
Give us a word, ANY WORD, and we’ll show you how the root of that word… is Greek.
How about souvlaki? First we have souvla, which means skewer or spit — you know, like those long sticks we use to grill our food. And then, there's ki, which is a way to say something is small or cute, like a baby lamb — or in this case, chicken. So, there you go. Souvlaki means these little appetizing skewers of grilled meat.
Mediterranean Chicken & Beef Skewers with Tzatziki Sauce
Recipe by Nick Nesgoda | Burnt Pellet BBQ
If you’re using wooden skewers, submerge them in water before prepping. Letting them soak for 30 minutes will ensure they won't burn and will help the meat cook evenly. Soaking also helps keep splinters out of sight and out of mind.
1 pound of chicken thighs, boneless and skinless
1 pound of sirloin steak, center cut, about 1-inch thick
2 tablespoons The Greek Mediterranean Blend
1 lemon, juiced
½ cup olive oil
½ cup nonfat greek yogurt
½ lemon, juiced
¼ cup cucumber, finely diced
2 cloves garlic, minced
1 tablespoon olive oil
½ tablespoon fresh dill, chopped
Trim excess fat off the chicken thighs, then cut into 1-inch pieces. Cut the steak into 1-inch cubes.
In a large mixing bowl, combine the pieces of chicken with ¼ cup of olive oil, lemon juice from half a lemon and 1 tablespoon of The Greek seasoning. In a separate mixing bowl, repeat the seasoning process with the steak cubes. Marinate in the fridge for 2-24 hours.
In a new mixing bowl, combine the ingredients for the Tzatziki sauce. Refrigerate.
Run pieces of meat through skewers, keeping the chicken and beef on separate skewers to promote even cooking.
Grill skewers over medium-high direct heat, flipping every 2-3 minutes until meat develops a slight char, the chicken is cooked through, and the beef is to your desired doneness.
Remove skewers, allow to cool for a few minutes and drizzle with the Tzatziki sauce. Serve with pita, hummus, tomatoes, cucumbers, and Kalamata olives. 🥒🍅🥙