Chicken Souvlaki with Tzatziki, Pita & Greek Salad

Name: Chicken Souvlaki with Tzatziki, Pita & Greek Salad
Yield: 4 servings
Cuisine: Greek
Ingredients: 600 g chicken breast, cut into cubes; 1 tsp salt; 1 tsp black pepper; 1 tsp paprika; 1 tsp onion powder; 1 tsp garlic powder; 1 lemon, juiced; 1 tbsp tomato paste; 2 tbsp olive oil; 2 tbsp full-fat Greek yogurt; 200 g full-fat Greek yogurt; 1 garlic clove, grated; 1 cucumber, grated; 2 tbsp white vinegar; 2 tbsp olive oil; salt and pepper; 2 tomatoes, diced; 1 red onion, thinly sliced; 100 g feta; 1 tbsp olive oil; salt and pepper; 1 Greek pita (60 g)

Charred Greek chicken-breast skewers with cool tzatziki, warm pita and a crisp tomato-feta salad — a complete high-protein plate.

GreekDinnerServes 4

Chicken Souvlaki with Tzatziki, Pita & Greek Salad

547

kcal

46g

protein

23g

carbs

30g

fat

Per serving, as written.

A weeknight Greek classic that already eats like a balanced plate — lean chicken breast, fresh vegetables and a yogurt sauce instead of a heavy dressing. If you want a lighter plate, the full-fat Greek yogurt, the olive oil, the feta and the flatbread are the obvious places to give.

Greek souvlaki pita is soft and pocketless — not the pocket pita sold in most Western supermarkets. If you can’t find it, large soft flour tortillas are the closest easy substitute.

Ingredients

For the chicken

600 g chicken breast, cut into cubes
1 tsp salt
1 tsp black pepper
1 tsp paprika
1 tsp onion powder
1 tsp garlic powder
1 lemon, juiced
1 tbsp tomato paste
2 tbsp olive oil
2 tbsp full-fat Greek yogurt

For the tzatziki

200 g full-fat Greek yogurt
1 garlic clove, grated
1 cucumber, grated
2 tbsp white vinegar
2 tbsp olive oil
salt and pepper

For the salad

2 tomatoes, diced
1 red onion, thinly sliced
100 g feta
1 tbsp olive oil
salt and pepper

To finish

1 Greek pita (60 g)

Method

In a large bowl, mix the cubed chicken breast with the salt, pepper, paprika, onion powder, garlic powder, lemon juice, tomato paste, olive oil and Greek yogurt until evenly coated. Cover and marinate for at least 30 minutes (or overnight).
Thread the marinated chicken onto skewers and grill (or pan-sear) over high heat, turning occasionally, until charred and cooked through, about 10 to 12 minutes.
For the tzatziki, squeeze the excess water from the grated cucumber, then stir it into the Greek yogurt with the grated garlic, white vinegar and olive oil. Season with salt and pepper.
For the salad, toss the diced tomatoes, sliced red onion and feta with a drizzle of olive oil and a pinch of salt and pepper.
Warm the flatbreads, then serve the chicken skewers with the tzatziki, salad and flatbread alongside.

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