Chicken Souvlaki with Tzatziki Sauce

Chicken Souvlaki with Tzatziki Sauce

58 Reviews 11 Pics
  • Prep

    15 m
  • Cook

    15 m
  • Ready In

    2 h 30 m
Bakermom
Recipe by  Bakermom

“Greek kabobs. Fantastic flavor for chicken. Marinade can also be used for pork.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 6 servings

ADVERTISEMENT

Directions

  1. Combine 1/4 cup olive oil, lemon juice, 2 cloves minced garlic, oregano, and 1/2 teaspoon salt in a large resealable bag. Add chicken, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 2 hours.
  2. Mix yogurt, cucumber, 1 tablespoon olive oil, vinegar, 1 clove minced garlic, and 1 pinch salt together in a bowl. Refrigerate tzatziki sauce for flavors to blend, 1 to 2 hours.
  3. Preheat an outdoor grill for medium-high heat and lightly oil the grate. Soak wooden skewers in a bowl of water for about 15 minutes.
  4. Remove chicken from marinade and thread onto the soaked skewers. Discard unused marinade.
  5. Cook the skewers on the preheated grill, turning frequently until nicely browned on all sides and chicken is no longer pink in the center, about 8 minutes per side. Serve with tzatziki sauce.

Share It

Reviews (58)

Rate This Recipe
LYNNINMA
40

LYNNINMA

This was very, very good, but I did make some changes. I prepared the marinade exactly as written, but I marinated the chicken pieces for about 5 hours, which was perfect. The tzatziki sauce I had to alter: I substituted lemon juice for the vinegar and added a teaspoon of dried dill weed. I served this as sandwiches, with pita warmed on the grill, sliced red onion and tomatoes. Completely yummy!

Cheryl King
22

Cheryl King

This recipe was amazing! We rarely please all three of our picky children with any recipe, but this one was loved by all. We marinated and grilled not only chicken, but pork, salmon, zucchini and yellow squash. Everything was absolutely yummy in every way. The addition of the tzatziki sauce was like the icing on the cake. We made a slight change of the addition of a touch of fresh mint in the tzatziki, and it was amazing. I'm a person who likes to know why you do what you do in recipes sometimes. My husband informed me that letting the tzatziki sauce chill for at least an hour after making helps the vinegar in the sauce break down the other ingredients so that they can combine. I'm glad to know this, because I will never rush a tzatziki again. The sauce was so simple and delicious, as was the marinate. Thanks so much for sharing!!!!

PC812
17

PC812

This turned out amazing. Since I live in rural Japan, I don't have access to Greek yogurt so I just used plain yogurt and added some lemon juice and white pepper to it (taken from another recipe) and it tastes almost as good as actual tzatziki.

More Reviews

Similar Recipes

Chicken Breasts in Caper Cream Sauce
(1,002)

Chicken Breasts in Caper Cream Sauce

Baked Lemon Chicken with Mushroom Sauce
(518)

Baked Lemon Chicken with Mushroom Sauce

Chicken Breasts with Lime Sauce
(458)

Chicken Breasts with Lime Sauce

Lemon Herb Barbeque Sauce for Chicken
(71)

Lemon Herb Barbeque Sauce for Chicken

Cranberry Sauce Chicken I
(33)

Cranberry Sauce Chicken I

Chicken with White Wine Sauce
(21)

Chicken with White Wine Sauce

Nutrition

Amount Per Serving (6 total)

  • Calories
  • 268 cal
  • 13%
  • Fat
  • 16.8 g
  • 26%
  • Carbs
  • 2.6 g
  • < 1%
  • Protein
  • 25.5 g
  • 51%
  • Cholesterol
  • 71 mg
  • 24%
  • Sodium
  • 334 mg
  • 13%

Based on a 2,000 calorie diet

Top

<

previous recipe:

Chicken Breasts in Caper Cream Sauce

>

next recipe:

Chicken in Tarragon Dijon Sauce