My ULTIMATE Greek Chicken Souvlaki with Tzatziki | Low Calorie Favourites

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil is healthier, while vegetable oil is more budget-friendly.

plain yogurt

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt is richer in protein, while sour cream is often less expensive.

To prepare the chicken souvlaki, start with 3 lbs of skinless, boneless chicken thighs.

Add 3 teaspoons of oregano, 6 finely chopped garlic cloves, 3 tablespoons of freshly squeezed lemon juice, 1/2 cup of olive oil, 1 teaspoon of salt, the zest of half a lemon, and freshly ground black pepper to the chicken.

Mix all the ingredients well to ensure they are well incorporated with the chicken.

Cover the bowl with plastic wrap and refrigerate for at least 1 hour to marinate.

Soak bamboo skewers in water for about 15 minutes to prevent burning while cooking.

Thread the marinated chicken onto the soaked bamboo skewers, folding them up to make them thicker, with about four pieces on each skewer without overcrowding.

Heat a pan on the stove and add some oil.

Place the skewers in the pan and cook the chicken for approximately 15 minutes, rotating the skewers during the cooking process.

To prepare the tzatziki sauce, use 1 and 1/4 cups of Greek yogurt and a cucumber.

Add 2 tablespoons of white wine vinegar, 2 tablespoons of olive oil, finely chopped garlic, a pinch of salt, and a pinch of pepper to the yogurt.

Peel and grate the cucumber, then add 1 tablespoon of white wine vinegar and a pinch of salt to it, mixing well.

Set the cucumber aside to release water, then season the yogurt mixture and mix.

Drain the water from the cucumber using a kitchen paper towel and squeeze it well.

Combine the drained cucumber into the yogurt mixture and mix well, adding finely chopped dill and a little more salt.

For the crispy oven-baked garlic potatoes, use 4 yellow fresh potatoes, adding 1 tablespoon of olive oil, approximately 1 teaspoon of salt, lemon zest, and 1 head of garlic.

Cut the potatoes into even-sized pieces and place them on a baking sheet in a single layer without overlapping.

Wrap the garlic head in foil, drizzling it with olive oil to coat it, and place it on the baking sheet with the potatoes.

Preheat the oven to 425°F and bake the potatoes for 20 minutes on one side, then flip them and bake for an additional 25 minutes until golden brown.

Make the garlic butter sauce by mixing 2 tablespoons of melted butter with freshly chopped cilantro and the roasted garlic from the oven, mashing it into a fine paste.

Toss the baked potatoes in a bowl with the garlic butter sauce and garnish with cilantro.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens