Greek Chicken Souvlaki | Perfect For The BBQ

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.

Soak wooden skewers in water for at least one hour, or overnight for best results.

Prepare the marinade by pulling leaves from 2 sprigs of rosemary and bruising a small handful of thyme.

Slice 3 garlic cloves in half and break them into the bowl to release flavors.

Add 2 tablespoons of red wine vinegar, a strong pinch of salt, and a strong pinch of cracked black pepper to the bowl.

Mix the marinade by squeezing everything with your hands or using a rolling pin or mortar and pestle.

Prepare 4 skin on chicken thighs by removing the skin and deboning them, saving the skin and bones for later use.

Cut the chicken thighs into evenly sized pieces, about 6 pieces per thigh.

Place the chicken pieces into the marinade and mix well, then cover and refrigerate for at least 30 minutes.

While the chicken is marinating, prepare tzatziki by slicing half a cucumber in half lengthwise and scooping out the seeds.

Grate the cucumber using the largest holes of a box grater, leaving some skin on, and add a pinch of salt before draining in a strainer.

Puree 1 clove of garlic and mix it with 1 tablespoon of red wine vinegar and 250 grams of thick Greek yogurt in a bowl.

Squeeze out excess water from the drained cucumber and add it to the yogurt mixture, seasoning with cracked black pepper and a small pinch of salt.

Mix the tzatziki well and add extra virgin olive oil to adjust consistency if needed.

After marinating for at least 30 minutes, mix the chicken with some olive oil to coat it.

Skewer the chicken tightly onto the soaked skewers, packing the pieces closely together to prevent drying out during cooking.

Preheat the grill and cook the skewers, turning occasionally until the chicken is cooked through and has grill marks.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens