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Herby Chicken Souvlaki with Lemon Tzatziki


MAKES 8 SKEWERS | PREPARE & COOK 1 hour 20 minutes


Start by soaking the bamboo skewers in water. Cut the chicken into 3cm chunks and transfer to a mixing bowl. Add the remaining ingredients and stir until everything is coated in the marinade. Cover and refrigerate for at least 1 hour or longer if you want a more intense flavour.

Turn on the grill to a high heat (or prepare your barbecue for cooking). Remove the chicken from the fridge and layer onto the skewers. Once the grill is hot, place the skewers into cook for around 8-10 minutes, turning occasionally until browned and sizzling.

While the skewers are cooking prepare the sides. Pour the lemon juice into the tzatziki and stir. Brush the pita bread with olive oil and place on a hot griddle pan to warm. Finally combine the tomatoes, feta and red onion.

Once the skewers are ready serve immediately with the sides and enjoy!

Recipe by @claudialicious /  Click to go to the website


Ingredients for the souvlaki 

800g chicken thighs, remove skin & bones

1 tbsp oregano

1 tbsp herbes de provence

2 or 3 garlic cloves, crushed

1/2 tsp all spice

Juice of 1 lemon

1 tbsp red wine vinegar

3 tbsp olive oil

Salt & pepper

8 bamboo skewers


Ingredients to serve

Pita bread

2 pots of tzatziki

Juice of 1 lemon

Mixed olives

70g feta cheese

200g mixed tomatoes

Half a red onion, sliced

Enjoy With

Greywacke Sauvignon Blanc, Marlborough

A delicious fusion of ripe summer fruits and delicate floral perfume, citrus blossom and elderflower entwined with nectarines and white peaches, mandarin and cantaloupe with a twist of lemon. Intensely flavoured, succulent and crisp with a delicate herbal infusion.

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