Grilled Citrus Chicken Skewers with Tzatziki Dip

Ingredients

1 orange
1 lemon
1/2 tsp minced garlic
1 tsp dried oregano
1/2 tsp red pepper flakes
1/4 cup olive oil
Pinch of salt and black pepper
2 pounds boneless, skinless chicken breasts
6-8 wooden or metal bbq skewers (soak wooden skewers in water for 20 minutes)

Method

Zest the orange and lemon, putting the zest into a medium bowl, then slice the fruit in half and
add the juice from both.
Add the garlic, oregano, pepper flakes, olive oil, salt and pepper and stir well.
Slice the chicken breasts into strips or small chunks about 1 1/2 inches. The smaller the
pieces, the quicker the skewers will cook.
Add the chicken to the bowl and stir well to make sure it gets evenly coated.
Cover with plastic wrap and store in the fridge for 2 hours or overnight.
Turn on your grill and bring to full temperature.
Take each piece of chicken and thread it onto the skewers, continue until all the chicken is
used and discard the marinade.
Once the grill is hot, place the skewers onto the grill and cook for about 3-4 minutes.
Turn the skewers over and continue cooking until fully cooked, about another 3 minutes
depending on the size of the chicken pieces.
Garnish with fresh parsley if desired and serve with the tzatziki dip.

For the Dip

2 x 5.3 oz containers of plain Greek yogurt
1 small cucumber, grated.
1 tsp fresh dill, chopped
Pinch of salt and black pepper
1 tsp minced garlic
1 tsp lemon juice
Add the yogurt to a small bowl.
Place the grated cucumber in a paper towel and squeeze gently over the sink to release as
much water as possible, you should use about 1/4-1/2 cup.
Add the cumber to the yogurt with the dill, salt, pepper, garlic and lemon juice.
Stir well and add more salt and pepper if needed.