If you’re a tzatziki flavor fan, you will gobble up this cucumber pine nut sauce. Not only is the sauce light and healthy, but I love the texture the ground pine nuts add to an otherwise traditional cucumber yogurt dressing. As I’m sure you know, I’m all about mixing things up and adding new dimensions to your favorite recipes, which is why I love making any type of chicken skewers in the first place. You could easily add the chicken and sauce to a pita and top with lettuce and tomatoes for a fantastic gyro or add your favorite salad ingredients (hello, easy Greek salad- red onion, feta, cucumbers, oh my!) and you’re eating a completely different meal with those already yummy leftovers.
4 skinless, boneless chicken breast halves
2 tablespoons olive oil
1 tablespoon white vinegar
2 tablespoons lemon juice
2 garlic cloves, minced
¼ teaspoon dried thyme
¼ teaspoon Italian Seasoning
salt and fresh ground pepper, to taste
1 cucumber, finely diced
3 garlic cloves, minced
½ teaspoon salt
1 cups non-fat plain yogurt
½ cup pine nuts ground
2 tablespoons extra virgin olive oil, divided
1 teaspoon fresh chopped mint
Cut chicken lengthwise into 12 to 16 strips and place into a ziploc bag and combine with olive oil, vinegar, lemon juice, garlic, thyme, Italian Seasoning, salt and pepper; toss and knead bag until contents are well combined.
Refrigerate for 2 hours, or overnight. Remove chicken from bag and discard excess marinade. Thread chicken onto wooden skewers and heat a grill pan over medium heat.
Place skewers on the grill, directly over heat. Grill for 10 minutes, or until chicken is no longer pink, turning the skewers once during cooking.
In the meantime, prepare the sauce. Dice the cucumbers and try to absorb as much of the moisture as possible by drying off the cucumber pieces with a paper towel.
Place cucumbers and minced garlic in a bowl. Sprinkle with salt and 1 tablespoon extra virgin olive oil; mix it all together.
Stir in the yogurt and ground pine nuts. Drizzle the remaining extra virgin olive oil on top, sprinkle with remaining ground walnuts and add the mint.
Serve chicken with sauce on the side or drizzled over.
Recipe adapted from Diethood.