I've been making my own chicken and lamb souvlaki as I haven't been happy with the quality and price of shop ones.


Recipe by recipetineats

Ingredients​

MARINADE​

• 750 g chicken thigh fillets (or breast), cut into 1"/2.5cm pieces
• 2 tbsp olive oil
• 1/4 cup lemon juice
• 3 garlic cloves , minced
• 2 tbsp dried oregano
• 1/2 - 3/4 tsp salt
• Black pepper

TO COOK / SERVE​

• 1 tbsp olive oil
• Flatbreads / wraps / pita bread
• Lettuce
• Tomato slices

TZATZIKI​

• 2 Lebanese cucumbers (to make about ½ cup grated cucumber after squeezing out juice)
• 1 1/4 cups / 300 g 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 (or more if you want richer)
• 1/2 tsp salt
• Black pepper

Instructions​

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

TZATZIKI​

• 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.
• Place cucumber in a bowl. Add remaining ingredients then mix to combine. Set aside for at least 20 minutes for the flavours to meld.

NOTE

I also serve just souvlaki and tossed salad on a plate.

Recipe Notes:​

1. To make ahead, pop the chicken in the marinade in ziplock bags and freeze straight away. Then the chicken will marinate as it defrosts. Thread onto skewers and cook per recipe directions.

Nutrition per serving, assuming 2 skewers per person (excluding toppings and flatbreads).