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Chicken souvlaki with homemade tzatziki

Prep time: 40 minutes | Makes 6 servings of chicken and 3 cups of tzatziki

Equally delicious grilled or baked, this chicken souvlaki recipe is bound to become a staple in your meal rotation for years to come. Homemade tzatziki takes this classic dish to the next level.

Ingredients

For the souvlaki

  • 1.5 pounds uncooked boneless skinless chicken breasts, cut into bite-sized pieces

  • 5 cloves garlic, peeled and minced

  • 2 Tbsp. olive oil

  • 1 Tbsp. dried oregano

  • 1 Tsp. Kosher salt

  •  ½ Tsp. freshly-cracked black pepper

  •  Juice of 1 large fresh lemon

For the tzatziki

  • 2 cups plain Greek yogurt

  • 4 garlic cloves, peeled and minced

  • 1 English cucumber, seeded and grated (about 1 cup)

  • 2 Tbsp. chopped fresh dill (do not use dried dill)

  • 1–2 Tbsp. fresh lemon juice

  • 1 Tbsp. olive oil

  • 1/2 Tsp. sea salt

  • 1/4 Tsp. freshly-cracked black pepper

Method

  1. Soak wooden skewers completely in water for at least 30 minutes before cooking to prevent burning (or use metal skewers).

  2. Combine chicken pieces, garlic, olive oil, oregano, salt, black pepper and lemon juice in a large Ziplock bag or mixing bowl, and toss until the chicken is evenly-coated. Seal/cover and refrigerate for 30 minutes, or up to 1 day.

  3. Remove chicken and discard the leftover marinade. Thread chicken onto skewers.

  4. To grill: preheat grill to medium-high. Place skewers on the grill and cook for 6-8 minutes, turning once, until the chicken is cooked through and no longer pink inside. Transfer skewers to a plate and serve immediately.

  5. To bake: Preheat broiler, and place the rack about 6 inches from the top of the oven. Place skewers on a large baking sheet, and broil for 6-8 minutes, turning once, until the chicken is cooked through and no longer pink inside. Transfer skewers to a plate and serve immediately.

 To make tzatziki

  1. Place grated cucumber in a fine mesh strainer and squeeze out as much liquid as possible.

  2. Stir all ingredients together until combined. Taste and adjust seasoning if necessary.

  3. Serve immediately, or refrigerate in a sealed container for up to 2 days.

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Recipe adapted from Gimme Some Oven.