Greek Souvlaki Skewers with Tzatziki (SRC)

May 24, 2015 at 10:00 pm 8 comments

Greek food is hard to find in the town I live in…while that’s a true statement, it’s also my lame excuse for completely forgetting how delicious it is! After making this flavorful and fuss-free dish, I racked my brain wondering why I don’t make more Greek-inspired food…and I’m determined it won’t be the last!

Soulvaki 3 dishes

I was given the blog Hapa-tite for this month’s Secret Recipe Club assignment, and what fun I had getting to know Nicole. I searched through oodles of sweet treats that called my name…Dark Chocolate Pistachio Toffee and Rhubarb Ginger Crumble Bars to name a couple. With the sunny weather peaking through on occasion, I was fishing for recipes to utilize the grill in order to catapult me out of this rainy Spring and into summer and warmth. Nicole’s recipe’s did just that, and how appropriate for a Memorial Day cookout! I was choosing between her Curried Chicken Skewers with Lime-Apricot Glaze and her Pork Souvlaki to coerce me to fire up the grill. I was really intrigued by her Tomato Petit-Fours with Mango Glaze but didn’t want to alter the recipe too much to fit my dietary needs for this month’s reveal, but I’d like to explore that flavor combination soon. Ultimately, I opted for Souvlaki, that was marinated overnight to infuse some zesty flavor and tenderize the meat from the acidity of the vinegar and lemon. Oh My Yum!

Soulvaki over cauli rice

Nicole recommends serving this with toasted naan wedges along with the Tzatiki sauce, but I switched up a few things to cater to my current grain-free elimination diet. I wound up serving this in a lettuce wrap for a fresh, light dinner that is delicious served warm or chilled for a lovely lunch of leftovers.

Soulvaki WrapThe protein in this dish is versatile – make it with pork like Nicole suggested, cube some chicken or beef, substitute in cubed ahi tuna or swordfish or even marinate pressed tofu or veggies with this recipe. Stuff the protein (or veggies) sandwich-style in naan or a pita, serve over a salad or in a bowl with rice (or cauliflower rice – pictured) for a little versatility…all are SO super delicious with this dairy free cucumber-yogurt sauce. I’d never made Tzatziki before, but I sure will again!

Soulvaki tzatiki

I made a few little changes to the recipe based on dietary necessity: I swapped out chicken for the pork loin for the protein. For the tzatiki sauce, I used dairy-free, unsweetened coconut milk yogurt and a few spoonfuls of full-fat coconut cream (for richness) in lieu of the Greek yogurt and opted not to peel cucumber for added color. I squeezed the grated cucumber to remove excess liquid in order to thicken the sauce. In the marinade, I used apple cider vinegar in place of the red wine vinegar and added an extra garlic punch by using garlic-infused sea salt. I purchased some Mediterranean leaf oregano from the bulk herb section of our local natural food store…I thought that option was more appropriate in this Greek dish as opposed to Mexican leaf oregano. The Mediterranean oregano had a lemon citrus scent as opposed to the Mexican variety, which paired nicely with the lemon, garlic and olive oil marinade. This dish is crazy flavorful and easy, plus if you do a little prep work dinner can be thrown together in a flash!

Soulvaki skewer1

Greek Souvlaki Skewers with Tzatziki Sauce (lightly adapted from Hapa-tite)
Grain-free, Gluten-free, Paleo & AIP-friendly, Dairy-free, Egg-free, Soy-free, Nut-free, Vegan/Vegetarian Option, Sugar-free

Ingre­di­ents

For the Marinade:
½ cup
olive oil
1 small red onion, finely chopped
2 cloves fresh garlic cloves, minced (could probably sub 1/4 tsp garlic powder if necessary)
4 Tbsp fresh lemon juice
2 Tbsp apple cider vinegar (or red wine vinegar)
2 tsp oregano (I used Mediterranean oregano)
sea salt to taste (I used a rounded 1/4 tsp of garlic salt)
freshly ground black pepper to taste
1½ pounds pork loin, chicken or beef, trimmed of excess fat, cut into 1 (for vegetarian/vegan see notes below*)

For the Dairy-free Tzatziki Sauce:
1 cup unsweetened plain coconut milk yogurt (can use 2% greek yogurt if you can do dairy)
1/2 cup full-fat coconut cream (the thick cream on the top of the can. I use Natural Value brand without gums)
1 English cucumber, grated and squeezed well to release extra water (can peel but not necessary)
4 cloves fresh garlic, minced
2 Tbsp fresh squeezed lemon juice
1-2 Tbsp olive oil
pinch of sea salt

wooden skew­ers soaked in water for 30 min­utes before use OR metal skewers 

For Serving (Options):
cooked grain of choice or grain-free cauliflower rice (pictured)
sliced cucumber, de-pitted and sliced Kalamata olives, diced tomato (not AIP-friendly or nightshade free)
Lettuce leaves (for lettuce wraps) or chopped greens for a salad (pictured)
Grilled or roasted vegetables (pictured)
Gluten-free naan or gluten-free pita bread

Instruc­tions

  1. Whisk all of the mari­nade ingre­di­ents together in a small bowl. Place pork/chicken/etc cubes in a Ziploc bag and pour in the mari­nade. Seal the bag and toss to coat evenly with the mari­nade, then open the bag and reseal, remov­ing as much air as pos­si­ble. Place bag in the refrig­er­a­tor for at least two hours to overnight (overnight recommended for optimal flavor!).
  2. Mix all the tzatziki ingre­di­ents together in a bowl until well com­bined. Cover and place in the refrig­er­a­tor for at least two hours to overnight (overnight is preferable).
  3. Put pork/chicken/protein on skew­ers and grill until they are browned on all sides and cooked through, about 8 to 12 min­utes, turn­ing 4 times dur­ing cook­ing. Remove the skew­ers to a plate and allow to rest for 5 minutes.
  4. While the meat rests, prep your serving options: salad greens, veggies, heat grains/bread/cauliflower rice then serve with a large dollop of tzatziki sauce and enjoy!

*Vegetarian/Vegan options: If you want to use tofu in place of the protein (will not be soy-free/paleo or AIP if so), use pressed, drained firm tofu. Marinate overnight or atleast a few hours. If you prefer vegetables instead, they will not need to marinate overnight, slice your favorite veggies (I used yellow squash, zucchini and red onion, but mushrooms/tomatoes/eggplant/bell peppers (if allowed) would all be good options). Toss the marinade with the veggies, let sit for 30 minutes then cook.

If using swordfish or ahi, you will not need to marinate the fish as long, otherwise the lemon juice will “cook” the fish. Set aside a bit of the marinade prior to adding the fish so you can use that to drizzle on top after cooking. Marinate fish for about 20 minutes and cook until flaky.

Soulvaki Wrap fold and unfold

For other recipes from this month’s reveal, click the link below!

Entry filed under: Chicken & Poultry, Gluten Free, Main Dish, Refined Sugar Free, Soups and Salads, Vegan, Vegetarian. Tags: , , , , , , , , , , , , , , .

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8 Comments Add your own

  • 1. JennyO  |  May 25, 2015 at 8:21 am

    I said the title out loud and the whole family perked up. Gotta try this

    _____________ Jennifer L. Ostrander

    >

    Reply
  • 2. Rebekah @ Making Miracles  |  May 27, 2015 at 1:51 pm

    I need to make this recipe soon – I love tzatziki sauce, and this chicken just looks perfect for salad or a wrap. Yumm!!

    Reply
  • 3. hapatite  |  May 27, 2015 at 2:07 pm

    thanks for stopping by! These skewers are great and you just reminded me I need to make them again sometime soon. Your pictures look gorgeous.

    Reply
  • 4. Bean  |  May 27, 2015 at 5:41 pm

    I love how you made the tzatziki dairy free! I was looking at it longingly, writing it off as something I couldn’t eat until you said dairy free. It even looks like the legit stuff!

    Reply
  • 5. Tara  |  May 27, 2015 at 8:25 pm

    Yum, this looks delicious! Love the dairy free tzatziki sauce! I have never seen that before. Great pick this month!

    Reply
  • 6. Lynsey @ Lynsey Lou's  |  May 28, 2015 at 7:54 pm

    I’m a sucker for anything involving tzatziki sauce! This looks amazing! Happy (late) reveal day!

    Reply
  • 7. palatablepastime  |  June 1, 2015 at 8:33 pm

    Sounds delish! I chose something very similar for reveal day. How can one not choose Greek food such as this?

    Reply
  • 8. lk529  |  June 4, 2015 at 8:37 am

    Glad you were inspired to make your own Greek food at home! No more excuses.🙂

    Reply

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