skip-to-main-content
Donate
Why give?

Chicken souvlaki with dill tzatziki

Grilled or broiled, these lemony chicken skewers make a great lunch or dinner
Chicken souvlaki on a cutting board with lemon and dip
4 servings / 1 hr 

Prep 20 min / Marinate 30 min / Cook 10 min

Ingredients
  • 500 g (1 lb) boneless skinless chicken breasts
  • 15 mL (1 tbsp) dried oregano leaves
  • 2 large cloves garlic, minced
  • 2 mL (1/2 tsp) grated lemon rind
  • 45 mL (3 tbsp) lemon juice
  • Pinch freshly ground pepper

Tzatziki

  • 160 mL (2/3 cup) 0% Greek yogurt
  • 80 mL (1/3 cup) shredded cucumber, squeezed dry
  • 1 small clove garlic, minced
  • 15 mL (1 tbsp) chopped fresh dill
  • 2 mL (1/2 tsp) grated lemon rind
Directions
  1. Cut chicken breasts crosswise into 2.5 cm (1 inch) strips and cut each strip into 3.5 cm (1 1/2 inch) chunks. Place in bowl. Add oregano, garlic, lemon rind and juice and pepper and stir to coat well. Cover and refrigerate for up to 30 minutes.
  2. Tzatziki: Meanwhile, in bowl, stir together yogurt, cucumber, garlic, dill and lemon rind until combined. Cover and refrigerate for up to 24 hours.
  3. Preheat broiler to high or if using grill, preheat grill to medium high.
  4. Skewer chicken onto 4 metal or soaked wooden skewers (see tip below). If broiling, place on foil lined baking sheet and place sheet in oven, about 15 cm (6 inches) from broiler. Broil, turning once, for about 8 minutes or until golden brown and no longer pink inside.
  5. If grilling, place skewers on greased grill over medium heat for about 10 minutes. Turn once.
  6. Serve with tzatziki.
     

Tip: Soak wooden or bamboo skewers in water for about 15 minutes before using to reduce flare ups.

Nutritional info per serving (1 of 4)
  • Calories: 166
  • Protein: 32 g
  • Total Fat: 2 g
    Saturated Fat: 1 g
    Cholesterol: 73 mg
  • Carbohydrate: 4 g
    Fibre: 0 g
    Sugars: 2 g
    Added Sugars: 0 g
  • Sodium: 78 mg
  • Potassium: 396 mg

Recipe developed by Emily Richards, PH Ec. ©Heart and Stroke Foundation 2011.