Chicken Souvlaki with Tzatziki Sauce


Chicken Souvlaki:

  • 500 grams chicken boneless, skinless breast pieces
  • Juice of 1 lemon medium size
  • 2-3 garlic cloves minced
  • 1 teaspoon dried oregano
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 teaspoon extra virgin olive oil

Greek Potatoes:

  • 3-4 large potatoes
  • 3 garlic cloves minced
  • 1 teaspoon dried oregano
  • 1 teaspoon salt
  • Juice of 1-2 lemons
  • 1/4 cup extra virgin olive oil
  • 1/2 cup water

Tzatziki Sauce:

  • 1 cup Greek yogurt
  • 1 cucumber peeled and grated
  • Salt to taste
  • 1/2 teaspoon black pepper
  • 1 tablespoon lemon juice


  • Chop the chicken breasts into 1-inch pieces.
  • Marinate the chicken with all the marinade ingredients and store in the fridge for 1 hour.
  • Grill the chicken on each side for 1-2 minutes or until the chicken is done.
Greek Potatoes:
  • Preheat the oven to 200C/400F
  • Cut the potatoes into wedges or cubes. No need to peel them.
  • In a roasting pan add all the ingredients for the herb roasted potatoes and mix well.
  • Bake uncovered for 40-50 mins, turning the potatoes in between so that they cook evenly and form a nice crust. You can add more water (about 1/4 cup) if you feel the liquid is drying up before the potatoes are cooked through.
Tzatziki Sauce:
  • Mix all the ingredients for the tzatziki sauce and refrigerate until it’s time to serve.