Chicken souvlaki with yogurt dip sauce – a detailed recipe cooking. 
Time: 1 hour. ten min Difficulty: easy Servings: 4 (4 kebabs) In the recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 16 pieces of chicken fillet (approximately 600 gr.)
- 3 lemons
- 2 tbsp. l finely chopped fresh oregano leaves
- 1/2 tsp crushed red pepper flakes
- 1/4 Art. olive oil
- 4 minced cloves of garlic
- Salt and ground black pepper
- 2 tbsp. greek yogurt
- 1 avocado
- 1/2 peeled and grated seedless cucumber
- 1/2 tsp ground cumin
- Equipment: 16 bamboo skewers
Recipes with similar ingredients: chicken, avocado, cucumbers, lemon, garlic, cumin, red pepper flakes, yogurt
Recipe preparation:
- Soak the skewers in water for about 30 minutes. Preheat the grill or frying pan to medium heat. In the dish mix the zest and juice of 2 lemons, oregano, red pepper flakes and olive oil. Mash the garlic into a paste with coarse salt, then add 3/4 part to the marinade, leaving the rest of the garlic for sauce. Put the chicken fillet in the marinade, salt and pepper, turn in marinade so that it completely covers the meat and let stand 10 min
- String meat on wet skewers and cook for 7-8 minutes., turning 1 time, until the meat is firm and transparent juice. While the kebabs are fried, mash yogurt with the remaining juice lemon, remaining clove of garlic, avocado, grated cucumber, cumin and salt to taste. Spread the dip sauce on 4 ramekin, and Serve to cooked kebabs.
