Chicken Souvlaki

Serves 1 kabob and 1/2 cup tzatziki

Chicken Souvlaki

Serve these kabobs with pita bread and a nice Greek salad for a perfect light meal. Try it with some roasted potatoes for a hearty meal.

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  • 1/2 cup olive oil
  • 1/2 cup lemon juice
  • 1 tbsp dried oregano
  • 1/2 tsp black pepper
  • 1 tbsp red wine vinegar
  • 1 tbsp garlic, minced
  • 4 skinless, boneless chicken breast halves, cubed
  • 1/2 cup seeded, shredded cucumber
  • 1 tsp kosher salt
  • 1 cup plain yogurt
  • 1/4 cup sour cream
  • 1 tbsp lemon juice
  • 1/2 tablespoon rice vinegar
  • 1 teaspoon olive oil
  • 1 clove garlic, minced
  • 1 tablespoon chopped fresh dill
  • salt and pepper, to taste


  1. In a small bowl, mix the olive, lemon juice, vinegar, garlic, pepper and oregano and 1/2 teaspoon black pepper.
  2. Place chicken in a large resealable plastic bag. Pour marinade over the chicken, seal, and refrigerate for at least 1 hour. Preheat an outdoor grill for high heat.
  3. To make the Tzatziki, toss the with 1 teaspoon kosher salt and allow to sit at least 5 minutes. This will help pull the water from the cucumber.
  4. In a medium bowl, mix the yogurt, sour cream, lemon juice, vinegar, olive oil, garlic, fresh dill, and Greek seasoning.
  5. Squeeze the cucumber to remove any excess water then stir into the sauce. Season to taste with salt and pepper. Refrigerate until ready to use.
  6. Remove chicken from marinade and thread on metal skewers. Cook chicken until juices run clear, about 10-15 minutes and grilled on all sides.
Recipe Type: Main Dishes


In a measuring cup add the olive oil and the lemon juice.

Combine the remaining marinade ingredients; the oregano, pepper, vinegar, and garlic.

This is for your chicken. Trim any fat from your chicken.

Cut up the chicken into 1 inch cubes.

Place the cubes in a resealable plastic bag.

Pour in the marinade.

Seal the bag and place in the fridge to marinate at least one hour.

Meanwhile lets make the tzatziki.  Start by peeling your cucumber.

Using a cheese grater shred it until you get 1/2 cup and place it in a bowl.

Add the salt to help draw out the water.  You’ll see later how this works.

Chop up your fresh dill.  Your kitchen will start to smell divine when you do this.

In a bowl combine the yogurt and sour cream.

Add the lemon juice and vinegar.

Add your garlic, oregano and dill.

Mix these all together well.

Take a look at your cucumber now.  See how much liquid is there.

Squeeze any remaining liquid off the cucumber and add to your bowl.

Stir this together.  Cover your bowl and place in the fridge until you are ready to use.  Trust me it gets better the longer it sits.

Start skewering the chicken cubes onto your kabob sticks.

Since I made this in the middle of winter and have no BBQ I place them on a rack over a baking pan and roasted them in the oven for about 20 minutes turning them once.

Once they are cooked slide the chicken off the stick and serve with plenty of your tzatziki.


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  1. Okay this looks so yummy! I am going to make it this weekend! Thanks Tasty Gardener! :)

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