Chicken souvlaki with tzatziki
Lemon, garlic and oregano chicken skewers charred on a grill pan, served with warm pita, a quick homemade tzatziki, tomato and red onion.
- Prep
- 8 min
- Cook
- 12 min
- Serves
- 4
- Per serve
- 600 kcal
Ingredients
Method
Heat a grill pan or large heavy skillet over medium-high heat. In a bowl, toss the chicken with 2 tbsp oil, the lemon zest, half the lemon juice, two-thirds of the garlic, the oregano, paprika, 1 tsp salt and plenty of pepper. No need to marinate.
Thread the chicken onto 8 short skewers, leaving a little space between pieces so they cook evenly. Bamboo skewers don't need soaking on the stovetop.
Brush the hot pan with a little oil and cook the skewers, turning every 2 to 3 minutes, until charred in places and cooked through with no pink inside (165°F). Use a pan big enough to hold them in one layer, or two pans.
While the chicken cooks, make the tzatziki: squeeze the grated cucumber hard in your hands to remove the water, then stir it into the yogurt with the remaining garlic, the dill, the remaining 1 tbsp oil, a squeeze of the leftover lemon juice and a pinch of salt.
Move the skewers to a plate. Warm the pitas in the hot pan for about 20 seconds per side.
Serve 2 skewers each with a warm pita, a big spoonful of tzatziki, sliced tomato and red onion, and the last of the lemon juice squeezed over.
Tips
- Thighs stay juicy on high heat. If you use breast, cut it into slightly bigger pieces and pull it as soon as it hits 165°F.
- No skewers? Cook the chicken pieces loose in the pan, turning often. It's a little faster.
- Leftover tzatziki keeps in the fridge for 3 days and is great with pita chips.
