Greek Chicken Souvlaki with Tzatziki

Name: Greek Chicken Souvlaki with Tzatziki
Prep time: 25 min
Total time: 25 min
Yield: 4
Cuisine: Greek
Ingredients: 700 g Chicken breast; 300 g Greek yogurt (2%); 1 medium (150 g) Cucumber; 1 small (100 g) Red onion; 3 tbsp Extra virgin olive oil; juice of 1 lemon Lemon juice; 4 cloves Garlic; 2 tsp Dried oregano; 2 tbsp, chopped Fresh dill; 1 tsp Salt; ½ tsp Black pepper

Tender chunks of chicken marinated in lemon, garlic and oregano, grilled until charred and served with a cool Greek-yogurt and cucumber tzatziki. A protein-packed dinner that's ready in half an hour.

378kcal⏱ 25′total48gProtein9gCarbs16gFat

Method

Cut the chicken breast into 3 cm cubes. In a large bowl whisk 2 tbsp of the olive oil, the lemon juice, half the grated garlic, the oregano, half the salt and the pepper. Add the chicken, toss to coat and marinate for at least 20 minutes (or overnight for deeper flavour).
While the chicken marinates, coarsely grate the cucumber and squeeze it hard in your hands or a clean towel to remove as much water as possible.
Make the tzatziki: stir together the Greek yogurt, drained cucumber, remaining grated garlic, chopped dill, the last tablespoon of olive oil, a squeeze of lemon and the remaining salt. Chill until serving.
Cut the red onion into 3 cm chunks. Thread the marinated chicken onto skewers, alternating with the onion pieces. If using wooden skewers, soak them in water for 10 minutes first.
Heat a griddle pan or barbecue over high heat. Grill the skewers for 10-12 minutes, turning often, until nicely charred and cooked through (74°C / 165°F in the centre).
Let the souvlaki rest for 3 minutes, then serve hot with the cold tzatziki on the side.

Make it yours

Adapt it to your macros.

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