Chicken Souvlaki with Tzatziki Sauce

Tzatziki sauce is a simple mixture of shredded cucumber, yogurt, lemon juice, salt, garlic and we like it with a little fresh dill as well. It’s cool and refreshing! If you have any kabobs left over use them in a pita bread or flat bread with the sauce and some shredded lettuce for a fabulous sandwich the next day!

Chicken Souvlaki with Tzatziki Sauce


  • • 3 tablespoons fresh lemon juice
  • • 1 1/2 teaspoons chopped fresh or 1/2 teaspoon dried oregano
  • • 2 teaspoons olive oil
  • • 1/2 teaspoon salt
  • • 4 garlic cloves, minced
  • • 1/2 pound skinless, boneless chicken breast, cut into 1-inch pieces
  • • 1 medium zucchini, quartered lengthwise and cut into (1/2-inch-thick) slices
  • red onion, cut into 1 inch chunks
  • red, green and yellow bell peppers cut into 1 inch pieces
  • • Cooking spray

Tzatziki Sauce:

  • • 1/2 cup cucumber, peeled, seeded, and shredded
  • • 1/2 cup plain low-fat yogurt
  • • 1 tablespoon lemon juice
  • • 1/4 teaspoon salt
  • • 1 garlic clove, minced
  • 1 sprig of fresh dill, chopped


To prepare souvlaki, combine the first 5 ingredients in a zip-top plastic bag; seal and shake to combine. Add chicken to bag; seal and shake to coat. Marinate chicken in refrigerator for 30 minutes, turning once. * I marinated it for 2 hours.

Remove chicken from bag; discard marinade. Thread the chicken and vegetables, alternately onto each of 4 (8-inch) skewers.

Heat a grill pan coated with cooking spray over medium-high heat. Add skewers; cook 8 minutes or until chicken is done, turning once. Hubby Tom grilled these on the outdoor gas grill for about 10 minutes, turning a few times.

To prepare tzatziki sauce, combine cucumber, yogurt, 1 tablespoon lemon juice, 1/4 teaspoon salt, and 1 garlic clove, stirring well, add chopped fresh dill if desired. Serve the tzatziki sauce with souvlaki.

I doubled this recipe when I made it and next time I will make even more!

Yield: 2 Servings

Nutritional Information

Calories 219; fat 4.7g; protein 30.9g; carbs 12.3g; fiber 2.4g; sodium 705mg.  WWPP 5

Adapted from Cooking Light

To see where I first posted about this recipe click here.

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