Greek chicken souvlaki with tzatziki sauce

    Greek chicken souvlaki with tzatziki sauce


    1 person made this

    About this recipe: Barbecued chicken souvlaki is another word for seasoned Greek kebabs and they make a lovely summery starter when dipped into homemade tzatziki sauce.

    Serves: 6 

    • 4 tablespoons olive oil
    • 2 tablespoons lemon juice
    • 2 cloves garlic, minced
    • 1 teaspoon dried oregano
    • 1/2 teaspoon salt
    • 650g skinless, boneless chicken breasts - cut into bite-sized pieces
    • Tzatziki sauce
    • 170g plain Greek yogurt
    • 1/2 cucumber - peeled, seeded, and grated
    • 1 tablespoon olive oil
    • 2 teaspoons white vinegar
    • 1 clove garlic, minced
    • 1 pinch salt
    • 6 wooden skewers, or as needed

    Prep:15min  ›  Cook:15min  ›  Extra time:2hr marinating  ›  Ready in:2hr30min 

    1. Combine 4 tablespoons olive oil, lemon juice, 2 cloves minced garlic, oregano and 1/2 teaspoon salt in a large resealable bag. Add chicken, coat with the marinade, squeeze out excess air and seal the bag. Marinate in the fridge for 2 hours.
    2. Mix yogurt, cucumber, 1 tablespoon olive oil, vinegar, 1 clove minced garlic and 1 pinch salt together in a bowl. Refrigerate tzatziki sauce for flavours to blend, 1 to 2 hours.
    3. Preheat a barbecue for medium-high heat and lightly oil the grate. Soak wooden skewers in a bowl of water for about 15 minutes.
    4. Remove chicken from marinade and thread onto the soaked skewers. Discard unused marinade.
    5. Cook the skewers on the preheated barbecue, turning frequently until nicely browned on all sides and chicken is no longer pink in the centre, about 8 minutes per side. Serve with tzatziki sauce.

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