Saturday, March 24, 2012

This didn't work the first time...not sure if it will this time

Chicken Souvlaki with Tzatziki Sauce

Photo: Karry Hosford

Chicken Souvlaki features the fresh-tasting combination of lemon juice, garlic, and olive oil that is so prevalent in Greek cuisine. Serve it alongside a Greek salad of chunked tomatoes, cucumber, red onion, and feta cheese. Tzatziki is a traditional Greek yogurt-based sauce flavored with lemon, garlic, and crisp cucumbers. (Try more Greek Recipes).

Yield: 2 servings (serving size: 2 skewers and about 1/4 cup tzatziki sauce)
Recipe from Cooking Light

Nutritional Information

Amount per serving
  • Calories: 219
  • Calories from fat: 19%
  • Fat: 4.7g
  • Saturated fat: 1.3g
  • Monounsaturated fat: 2.3g
  • Polyunsaturated fat: 0.6g
  • Protein: 30.9g
  • Carbohydrate: 12.3g
  • Fiber: 2.4g
  • Cholesterol: 69mg
  • Iron: 1.4mg
  • Sodium: 705mg
  • Calcium: 161mg
$ 9 ingredients on sale for ZIP 22701
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  • Souvlaki:
  • 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 $
  • 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. 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.
  2. Remove chicken from bag; discard marinade. Thread the chicken and zucchini, alternately onto each of 4 (8-inch) skewers.
  3. Heat a grill pan coated with cooking spray over medium-high heat. Add skewers; cook 8 minutes or until chicken is done, turning once.
  4. To prepare tzatziki sauce, combine cucumber, yogurt, 1 tablespoon lemon juice, 1/4 teaspoon salt, and 1 garlic clove, stirring well. Serve the tzatziki sauce with souvlaki.


  1. Greek food is one of my favs too!!
    There's a trick with tzatziki sauce. Because the cucumbers are so naturally moist, if you do not drain your cucumbers well, your sauce will be very runny.

    From my experience in the past; after your shred your cucumbers, put them a colander lined with a paper towel and gentle squeeze some of the juices out before mixing it in the sauce. Also, you want to leave your sauce in the fridge to thicken and for the flavors to blend well for at least 30mins to 1 hour before serving.

    :) I'm down for a cooking luncheon to talk pots and pans. HAHA!

  2. Thanks Ill have to try that. I am thinking that maybe I should juliann them, then chop them? But I still think that they might retain a lot of water.

    We should get together!! It would be fun :D