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Beet Tzatziki Sauce with Spiced Chicken Skewers

Beet Tzatziki Sauce with Spiced Chicken Skewers

Healthy and Oh-So Colorful! A Zesty But Light Sauce enriches many recipes and perfect with my Grilled Chicken Skewers.

This is a versatile sauce that is the perfect accompaniment to many Mediterranean dishes. You can also slather it on your sandwiches; or simply use it as a dip with warm pita and your favorite vegetables.

This meal is loaded with healthful antioxidants –  Tzatziki gets an upgrade with grated beets and a beautiful, bright color

Beet Tzatziki Sauce with Spiced Chicken Skewers


Beet Tzatziki Sauce

1 medium beet (1 cup when steamed, peeled and grated)

½ cup grated cucumber, squeezed of some of its juices (white cucumber, or peeled regular type) 

2 teaspoons grated fresh garlic (more or less to your liking)

¼ teaspoon Sumac spice 

¼ teaspoon sea salt 

1 ½ teaspoons sherry vinegar

1 tablespoon extra virgin olive oil  

1  ½ cups greek yogurt

Chicken Skewers
1 ½ pounds chicken tenderloins (tendons removed)

1 tablespoon extra virgin olive oil

½ teaspoon Sumac spice

½ teaspoon smoked paprika

½ teaspoon dried oregano, crushed with your fingertips

¼ teaspoon sea salt

6 cranks freshly ground pepper

6 bamboo skewers (soak for 2 hours in water so they do not burn on the grill)



Beet Tzatziki Sauce:

  • Steam beet until tender, about 15 minutes (should be cooked but not soft.)
  • Cool slightly, when still warm – peel over the sink – the peel should just slip off when gently rubbed.
  • Coarsely grate the beet over a large bowl.
  • Add cucumber, garlic, sumac, salt and sherry vinegar.
  • Mix well.
  • When no longer warm add the Greek yogurt and olive oil.
  • Taste for seasonings. Cover tightly and refrigerate. Best served cold.


Marinate and Grill Chicken Skewers:

  • Place marinade ingredients (olive oil through pepper) in a medium sized bowl, combine with a fork.
  • Add chicken tenderloins and mix well. Cover and refrigerate for at least 2 hours or overnight.
  • Soak bamboo skewers in water (put in large zip lock bag with water.)
  • Line a rimmed tray with waxed paper.
  • Thread the chicken, two tenderloins per skewer. (Depending on the size of the tenderloins you will have approximately 6 skewers.)
  • Heat grill to medium-high heat. Brush grill with neutral oil. Add skewers and close grill.
  • Cook until nice dark grill marks form, turn over with tongs, lower heat to low. Cook on the second side until just cooked through – do not overcook.
  • Remove wax paper from the tray, add chicken. Sprinkle with a little sea salt.


To Serve:
Add a portion of Beet Tzatziki Sauce to individual plates. Top with a chicken skewer or two. Serve extra sauce on the side.
Top with a garnish of chopped fresh herbs; parsley, oregano, mint or dill. Round out the plate with vegetables and a starch.

See BLOG for many photos and more information.

This recipe may not be reproduced without the consent of its author, Karen Sheer

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