Chicken souvlaki

Simple to make, loaded with classic Greek flavours: chicken marinated in lemon, garlic and dried oregano then threaded onto skewers. Served with a homemade Tzatziki, all bundled up in pita bread.



  • 2 cucumbers (to make about ½ cup grated cucumber after squeezing out juice)
  • 1 1/4 cups plain Greek yoghurt
  • 2 tsp white wine vinegar (or red wine or apple cider vinegar)
  • 1 tbsp lemon juice
  • 1/2 garlic clove, minced
  • 1 tbsp extra virgin olive oil
  • 1/2 tsp salt
  • Black pepper


  1. Place chicken and marinade into a bowl and set aside to marinate for at least 3 hours to overnight.
  2. Thread chicken onto 8 skewers.
  3. Heat oil in a large skillet over high heat (or BBQ). Cook skewers for 3 minutes on each side, or until cooked through.
  4. Serve Chicken Souvlaki with tzatziki, flatbreads, lettuce and tomato slices.


  1. Cut the cucumber in half lengthwise. Use a teaspoon to scrape the watery seeds out. Coarsely grate the cucumber using a box grater. Then wrap in paper towels or a tea towel and squeeze to remove excess liquid.
  2. Place cucumber in a bowl. Add remaining ingredients then mix to combine. Set aside for at least 20 minutes for the flavours to meld.

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