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–+ servings

Chicken Souvlaki with Tzatziki

This Greek favourite is so easy to make at home! Loaded with classic Greek flavours of lemon, garlic and dried oregano. Fabulous for an outdoor BBQ!
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4
Calories: 367
Ingredients Method Nutrition Notes

Ingredients
  

  • 1.5 lb / 750 g chicken thigh fillets ((or breast), cut into 1"/2.5cm pieces)
  • 2 tbsp olive oil
  • 1/4 cup lemon juice
  • 3 garlic cloves (, minced)
  • 2 tbsp dried oregano
  • 1/2 - 3/4 tsp salt
  • Black pepper
  • 1 tbsp olive oil
  • Flatbreads / wraps / pita bread
  • Lettuce
  • Tomato slices
  • 2 Lebanese cucumbers ((to make about ½ cup grated cucumber after squeezing out juice))
  • 1 1/4 cups / 300 g plain Greek yoghurt
  • 2 tsp white wine vinegar ((or red wine or apple cider vinegar))
  • 1 tbsp lemon juice
  • 1/2 garlic clove (, minced)
  • 1 tbsp extra virgin olive oil ((or more if you want richer))
  • 1/2 tsp salt
  • Black pepper

Method
 

  1. Place chicken and Marinade into a bowl and set aside to marinate for at least 3 hours to overnight.
  2. Thread chicken onto 8 skewers.
  3. Heat oil in a large skillet over high heat (or BBQ). Cook skewers for 3 minutes on each side, or until cooked through.
  4. Serve Chicken Souvlaki with tzatziki, flatbreads (make your own!), lettuce and tomato slices.
  5. Tzatziki

Nutrition

Serving: 194gCalories: 367kcalCarbohydrates: 2.5gProtein: 49.7gFat: 16.4gSaturated Fat: 4.1gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 151mgSodium: 441mgPotassium: 400mgFiber: 1.1gSugar: 6gVitamin A: 200IUVitamin C: 10mgCalcium: 50mgIron: 2.5mg

Notes

  • For perfectly cooked chicken, aim for an internal temperature of 165°F (75°C) and look for a nice golden-brown color on the outside to ensure even cooking.
  • If you're short on time, a 45-minute marinade will still infuse great flavor into the chicken, giving you about 80% of the taste you'd get from an overnight soak.
  • To prevent dryness, avoid overcooking the chicken; it only needs about 3 minutes per side on high heat. Keep an eye on it and remove it as soon as it’s cooked through.
  • If you're out of Greek yogurt, plain regular yogurt works as a substitute for the tzatziki, but strain it to remove excess moisture for a thicker consistency.
  • Store any leftover tzatziki in an airtight container in the fridge for up to 3 days; it’s great as a dip or spread on sandwiches!

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