This is a great low-carb dinner recipe and makes a fantastic leftover lunch the next day.  If you’re not eating low-carb, add toasted whole-wheat Greek-style pitas (no pocket) and quinoa or couscous cooked in chicken stock instead of water.

Chicken Marinade:

1-1 1/2 lbs boneless skinless chicken breast cutlets or tenderloins

1/4 cup extra-virgin olive oil

1/4 cup white wine vinegar

1/2 large sweet onion, thinly sliced

1/2 lemon, zested and juiced

1 tbsp dried Mexican or Greek oregano

2 tsp minced garlic

1/2 tsp kosher salt

1/4 tsp fresh cracked black pepper

Pork Marinade:

1-1 1/2 lbs pork tenderloin sliced into ½-inch thick medallions

1/4 cup extra-virgin olive oil

1/4 cup red wine vinegar

1/2 large sweet onion, thinly sliced

1/2 lemon, zested and juiced

1 tbsp dried Mexican or Greek oregano

2 tsp minced garlic

1/2 tsp kosher salt

1/4 tsp fresh cracked black pepper

Tzatziki:

1 med cucumber, seeded and shredded and patted dry

2 cups plain Greek yogurt, drained

1/4 cup sour cream

1/2 lemon, zested and juiced

1 tsp white wine vinegar

1 tsp garlic juice (juice from a jar of minced garlic)

1/4 tsp dried dill

1/4 tsp kosher salt

1/8 tsp white pepper

Wooden skewers

Mix ingredients for tzatziki and refrigerate for 2-4 hours.  Mix ingredients for each marinade in a gallon-size zipper bag, add meat and marinate in the fridge for 1-3 hours.  Soak wooden skewers in water for 30 minutes before finishing prep.

Once skewers are soaked, preheat grill to high and thread meat onto skewers.  Grill on oiled rack for 5-7 minutes per side or until cooked through, depending on thickness of meat.

Serve with lemon wedges, tabbouleh, hummus and tzatziki.

Copyright 2011 Nicole Wiese