Chicken souvlaki with dill tzatziki

Grilled or broiled, these lemony chicken skewers make a great lunch or dinner

by Emily Richards PH Ec.
166 cal Serves 4
Prep time 0h 50m
Cook time 0h 10m
Total time 1h 0m
Chicken souvlaki on a cutting board with lemon and dip



  1. Step 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. Step 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. Step 3

    Preheat broiler to high or if using grill, preheat grill to medium high.
  4. Step 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. Step 5

    If grilling, place skewers on greased grill over medium heat for about 10 minutes. Turn once.
  6. Step 6

    Serve with tzatziki.


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

Nutritional information

Per serving (1 of 4)

32 g
78 mg
396 mg
Total fat
2 g
Saturated fat
1 g
73 mg
4 g
0 g
2 g
Added sugars
0 g

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