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Chicken Souvlaki with Tzatziki Sauce

Chicken Souvlaki with Tzatziki Sauce

  • Prep

    15 m
  • Cook

    15 m
  • Ready In

    2 h 30 m
Bakermom

Bakermom

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

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Original recipe yields 6 servings

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Nutrition

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

Based on a 2,000 calorie diet

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.
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Reviews

LYNNINMA
151

LYNNINMA

5/8/2013

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
69

Cheryl King

6/9/2013

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!!!!

WiddoMouse
56

WiddoMouse

1/4/2014

I live in Minnesota so I will not be able to dig out my grill until May. I decided to cook the chicken on the George Foreman grill. It turned out wonderful. I made a few minor changes in the Tzatziki sauce. I used a good Greek yogurt but wanted it extra thick so I strained it through a coffee filter. After grating the cucumber I put it in a strainer with a hefty pinch of salt and let the water come out. I then put it on paper towels and squeezed out any remaining liquid. Instead of vinegar I used fresh lemon juice as the acid. I added 1/2 teaspoonful of dill weed and a small amount of fresh mint. I believe Tzatziki sauce would be good on a flip-flop. Thanks, Bakermom. This is a fantastic recipe.

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