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Chicken souvlaki with dill tzatziki

Here is a great recipe for the BBQ that can be enjoyed for lunch or dinner. Add a side of rice and a grilled vegetable to complete the meal.  


  • 500 g (1 lb) boneless skinless chicken breasts
  • 15 mL (1 tbsp) dried oregano leaves
  • 2 large cloves garlic, minced
  • 2 mL (1/2 tsp) grated lemon rind
  • 45 mL (3 tbsp) lemon juice
  • Pinch freshly ground pepper
  • 160 mL (2/3 cup) 0% Greek yogurt
  • 80 mL (1/3 cup) shredded cucumber, squeezed dry
  • 1 small clove garlic, minced
  • 15 mL (1 tbsp) chopped fresh dill
  • 2 mL (1/2 tsp) grated lemon rind


  • 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.
  • Tzatziki: Meanwhile, in bowl, stir together yogurt, cucumber, garlic, dill and lemon rind until combined. Cover and refrigerate for up to 24 hours.
  • Preheat broiler to high or if using grill, preheat grill to medium high.
  • 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.
  • If grilling, place skewers on greased grill over medium heat for about 10 minutes. Turn once.
  • Serve with tzatziki.

Nutritional info per serving (1 of 4)

Calories 166
Protein 32 g
Sodium 78 mg
Potassium 396 mg
Total fat 2 g
Saturated fat 1 g
Cholesterol 73 mg
Carbohydrates 4 g
Fiber 0 g
Sugars 2 g
Added sugars 0 g

For more recipes, check out the Heart and Stroke Foundation of Canada Website.