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Zesty Chicken Souvlaki with Yogurt Dill Sauce

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1 3/4 lbs boneless, skinless chicken breast
1/2 cup Zesty Garden Herb marinade
1 1/2 cup strained greek yogurt, plain
3 Tbsp.  fresh squeezed lemon juice, plus 1 half lemon
2 Tbsp.  fresh dill, chopped
1 tsp.  salt
1/4 tsp.  fresh ground pepper


1.  Preheat oven to 400 degrees.
2.  Cut the chicken breasts down the middle, lengthwise and cut into 1/4 inch slices.
3.  Marinate the chicken in the marinade for at least 30 minutes but no more than 2 hours.
4.  Prepare a rimmed baking sheet by spraying with non-stick pan spray.
5.  Divide chicken equally and skewer (approximately 7 ounces each).
6.  Season the chicken skewers with salt and fresh ground pepper.
7.  Transfer the skewers and the lemon half onto the prepared baking sheet and roast in the oven until an internal temperature of 160 degrees, approximately 15-18 minutes.
8.  Using tongs or a towel, squeeze the hot lemon juice over the chicken immediately after removing from the oven.
9.  While the skewers are cooking, prepare the yogurt sauce by whisking together the remaining ingredients. You can make the yogurt sauce up to a day before, which will allow the flavors to develop more.