Greek · Lunch · Dinner
Chicken Souvlaki
Σουβλάκι κοτόπουλο
Juicy lemon, garlic and oregano chicken skewers grilled with peppers and red onion until lightly charred. Served with a cool, light homemade tzatziki.
- Prep
- 50 min
- Cook
- 12 min
- Total
- 62 min
- Serves
- 4
Calories come from: Carbs 16% · Fat 32% · Protein 52%
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Ingredients
For 4 servings- 600 g (about 3 medium breasts)Boneless skinless chicken breast
- 2 tbsp27 gExtra virgin olive oil
- 4 tbsp (about 1 1/2 lemons)60 gLemon juice
- 1 tspLemon zest
- 4 cloves12 gGarlic
- 2 tspDried oregano
- 1 1/4 tsp7 gSalt
- 1/2 tspBlack pepper
- 1 large160 gRed bell pepper
- 1 large160 gGreen bell pepper
- 1 medium110 gRed onion
- 3/4 cup plus 1 tbsp200 gPlain nonfat Greek yogurt
- 1/2 medium150 gCucumber
- 1 tbsp choppedFresh dill
Steps
- 1
If using wooden skewers, soak 8 of them in water for 30 minutes so they don't burn.
- 2
Cut the chicken into 3 cm (1 1/4 in) cubes and place in a bowl.
- 3
Mince the garlic; set aside 1 clove's worth for the tzatziki.
- 4
Whisk the olive oil, 3 tbsp of the lemon juice, the lemon zest, the remaining garlic, oregano, 1 tsp of the salt and the black pepper.
- 5
Pour the marinade over the chicken, toss to coat, cover and refrigerate for 30 minutes.
- 6
Meanwhile, grate the cucumber, then squeeze out as much liquid as you can with your hands or a clean towel.
- 7
Stir the cucumber into the yogurt with the reserved garlic, the remaining 1 tbsp lemon juice, the dill and the remaining 1/4 tsp salt. Chill until serving.
- 8
Cut the peppers and red onion into 3 cm pieces.
- 9
Thread the chicken onto the skewers, alternating with pieces of pepper and onion.
- 10
Preheat a grill or grill pan to medium-high heat.
- 11
Grill the skewers for 10-12 minutes, turning every few minutes, until lightly charred and the chicken reaches 74 °C / 165 °F inside with no pink in the centre.
- 12
Rest the skewers for 2 minutes, then serve with the tzatziki.
Swaps, storage and make-ahead
Swaps
- Use boneless skinless chicken thighs instead of breast for juicier skewers that are more forgiving on the grill.
- For a dairy-free tzatziki, swap the Greek yogurt for a plain unsweetened coconut or soy yogurt, choosing one labelled dairy-free.
- Replace the fresh dill with chopped fresh mint if dill is hard to find.
- Use bottled lemon juice and jarred minced garlic for easier shopping, though fresh gives a brighter flavour.
Storage
Refrigerate leftover chicken and vegetables in a covered container within 2 hours and eat within 3 to 4 days, reheating until steaming hot; keep the tzatziki separately in the fridge and use within 2 to 3 days. Tzatziki does not freeze well, so don't freeze it.
Make ahead
The chicken can marinate in the fridge for up to 8 hours, and the vegetables can be cut and the skewers threaded a few hours ahead, kept covered and chilled. Tzatziki can be made up to a day ahead; give it a stir and drain off any liquid before serving.
Nutrition values are for the recipe as written.
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Allergens and nutrition
Contains: Milk
Check the labels of packaged ingredients for allergens and suitability for your diet.
Full nutrition
| Per serving (374 g) | Per 100 g | |
|---|---|---|
| Calories | 316 kcal | 84 kcal |
| Protein | 40.4 g | 10.8 g |
| Carbohydrates | 12.8 g | 3.4 g |
| of which sugars | 6.9 g | 1.8 g |
| Fiber | 2.8 g | 0.7 g |
| Fat | 11.2 g | 3 g |
| of which saturated | 1.9 g | 0.5 g |
| Sodium | 770 mg | 206 mg |
Nutrition is calculated from USDA FoodData Central data and may differ from what you cook.
