Chicken Souvlaki

I mentioned before that we're trying to lighten up at my house.

We've been grilling a lot of chicken.

This looked like a tasty recipe from Cooking Light, so I tried it out a week or so ago. I tweaked most of the quantities, but the ingredients are mostly the same.



Chicken Souvlaki
2 - 3 lbs skinless chicken breast, cut into 1 inch pieces
6 TBLS lemon juice
1 TBLS fresh oregano, chopped
1 TBLS olive oil
6 cloves garlic, minced

Combine lemon juice, oregano, olive oil and garlic in a large plastic ziplock bag.
Add chicken pieces.
Squish it around so the marinade really gets to all of the pieces of chicken.
Refrigerate for 30 minutes.
If you're using wooden skewers, they need to soak for 30 minutes in water.
Thread the chicken onto the skewers and grill about 8 minutes, turning the skewers as they cook.

You can find my Tzatziki Recipe HERE.

Fresh lemon juice makes such a difference.


But bottled is fine, if that's all you have.
(it's often all I have!)

And again... I can't help but smile when I go to my herb garden to fetch herbs for whatever I happen to be putting together.




Mix the lemon juice, oregano, olive oil, and garlic in a plastic bag.

As you can see... I dirtied a bowl by mistake!




Now add the chicken to the bag and squish it around so it's all mixed up really well.


Pop that into the fridge for 30 minutes.

Then thread them onto skewers.


Obviously, feel free to add veggies between the chickens if you like.

If I was just serving the shish kabobs, I would have added veggies. But I was serving them in flat bread... and I always stuff them too full!

Now it's grillin' time!

Only charcoal at my house!

I AM the grill master! Ok... just the grill master at my house.

But for YEARS the grill was very intimidating to me. Then we went to a Cinco de Mayo party a few years ago, at the house of one of Jon's former band mates and I watched Steve grill all day. He truly IS a grill master! Something clicked that day. Suddenly it wasn't intimidating anymore. And I do pretty well!

Anywayyyy.....

Throw those shish kabobs on the grill.




Oh yeah!


Slather your favorite flat bread with Tzatziki Sauce and some lettuce, tomatoes and onions. (or whatever you like on a sammie)


Add some of that gorgeous grilled chicken.


Fold it up and it's time to eat!!!


The chicken tastes so fresh marinated in the lemon juice with oregano and garlic.


So delicious with the tangy, creamy (and entirely fat free) Tzatziki Sauce you forget it's totally figure friendly!

Spinach Feta Turkey Burgers

I'm trying to eat healthier and this is what I came up with today! This makes 8 hearty burgers. I served them with homemade Tzitziki Sauce on Whole Wheat Buns. Jon usually doesn't like turkey burgers, but really enjoyed these.

183 Calories per serving
3.1g Fat
1.3g Carbs
30.7g Protein
Servings: 8

Spinach Feta Turkey Burgers
32 oz Extra Lean Ground Turkey
10 oz box Frozen Chopped Spinach, thawed with liquid squeezed out
1/2 C Feta cheese, crumbled
1/2 C onion, grate
2 cloves garlic, grated
2 Tbls Plain Fat Free Yogurt
1/2 C plain bread crumbs
1/4 C Egg Beater
1 heaping TBLS Greek Seasoning

1. Combine all ingredients
2. Form 8 equal sized patties
3. Cook over medium heat, until no longer pink
4. Serve with Tzitziki on Whole Wheat Bun

Beef Gyro Burgers w/Tzatziki

I've made these a couple of times and everyone loves them!

Beef Gyro Burgers
1.5 lbs lean ground beef
1/2 - 3/4 C feta cheese
1/2 C onion, grated
2 cloves garlic, grated
1/2 tsp dried savory
1/2 tsp ground allspice
1/2 tsp ground coriander
1/2 tsp cumin
1 tsp Greek seasoning
1/2 tsp salt
1/2 tsp black pepper

Combine all ingredients. Form into patties and grill or fry to desired doneness.
Serve on flatbread or a burger bun. Top with lettuce, tomato, and Tzatziki Sauce. (recipe follows)


Tzatziki Sauce (fat free!)
12 oz plain fat free yogurt, drained
1 smallish seeded cucumber, grated & squeezed dry
1.5 TBLS lemon juice
1 clove garlic, grated
1.5 TBLS chopped fresh dill
salt & pepper to taste

Pour yogurt into cloth lined sieve over a bowl and drain out excess liquid (you can also gently squeeze liquid out of yogurt) Place drained yogurt in a small bowl.
Peel, seed and grate cucumber. Wrap in a linen kitchen towel and squeeze out excess liquid. Add cucumber and remaining ingredients to yogurt. Mix thoroughly and refrigerate at least 30 minutes. Serve as a dip, a spread or a condiment.