GREEK CHICKEN SOUVLAKI (Herby Chicken Skewers) with Tzatziki

chicken breast

🥗Healthier: turkey breast

💰Cheaper: chicken thighs

Turkey reduces fat while chicken thighs are more economical.

tzatziki sauce

🥗Healthier: yogurt

💰Cheaper: sour cream

Yogurt is lighter while sour cream is often less expensive.

Welcome to the Everyday Gourmet, where I share realistic recipes for the home cook using fresh ingredients.

Cut chicken breast into 1 1/2 to 2 inch cubes, ensuring they are similar in size for even cooking.

Prepare a salt brine and submerge the chicken cubes, covering and refrigerating for at least 1 1/2 hours (up to 4 hours, but not longer than 8 hours).

Grate an English cucumber, scrape out some seeds for a thicker tzatziki, and salt it to draw out moisture.

Set the salted cucumber in a colander over a bowl to catch drippings and squeeze out excess water.

In a mixing bowl, combine 1 cup of whole milk Greek yogurt, finely chopped parsley, mint, and dill, along with 1 teaspoon of lemon zest and lemon juice to taste.

Grate fresh garlic into the yogurt mixture, add olive oil, and season with salt and pepper to taste. Mix well and cover to rest in the fridge.

Prepare the marinade by mixing olive oil, fresh dill, and oregano (or marjoram) with lemon zest, sugar, salt, and pepper.

Soak wooden skewers in water to prevent burning while grilling.

Cut a small red onion into quarters, breaking apart the layers for skewering.

Thread marinated chicken onto skewers, alternating with pieces of red onion and bell pepper (if using).

Preheat the grill and grill the skewers until charred and cooked through, about 10-12 minutes, turning occasionally.

Remove skewers from the grill and let rest for a few minutes before serving with tzatziki sauce.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens