Food · Recipes

Greek Night with Chicken Souvlaki and Zucchini Tzatziki

Oh man, I just made this tonight and boy, oh boy, was it delicious. It has been on my list of food to-do’s for a while and despite it being incredibly simple, I just never got around to it until tonight. Dang was it soooo good, and will definitely become a much more prominent member of my go-to meals.

Basically, souvlaki involves small pieces of meat cooked on a skewer. Traditionally, Greeks use pork, and sometimes add vegetables to the skewer to make their souvlaki. Chicken and lamb are also commonly used. Tonight I used chicken! Pork and lamb definitely have their distinctive flavors, but chicken is nice because it tends to really embrace the seasonings you put with it, so it makes for a super flavorful, yet simple result. Along with the skewered chicken, I made a zucchini tzatziki sauce to go with it. Tzatziki is typically made with yogurt and cucumbers, but I love zucchini, and I think it packs a little more of a punch than cucumbers, so I like to make my sauce with it instead.
Let’s just cut to the chase, because you need to make this pronto!
For Souvlaki:
  • Chicken breast – cut into small pieces/cubes
  • Juice from 2 lemons
  • 1/4 c. olive oil
  • 4 cloves of garlic – roughly chopped
  • Fresh rosemary & fresh thyme
  • Oregano (I used dried)
  • salt & pepper to taste
  • Skewers (obviously)

For tzatziki sauce:

  • 1 c. Greek yogurt
  • half large zucchini, grated
  • Juice of 1/2 lemon
  • 1 clove garlic – roughly chopped
  • salt & pepper to taste

Ok! First things first, let us get the chicken marinating so we can have maximum flavor town. Toss the chicken into a ziploc bag, add the lemon juice, olive oil, garlic, rosemary, thyme, oregano, salt & pepper. Shake it up and toss it in the fridge to marinate at least 20 min. I watched a couple episodes of Friday Night Lights, and let that chicken get all up in that flavor. You could also make the tzatziki sauce instead of watching some more television… or do both, simultaneously.

The sauce is super duper easy peasy (what else would you expect from me?) and all you do is put the shredded zucchini, yogurt, lemon juice, garlic and seasoning and toss it together. I know, who needs instructions for that?


Once you’ve made the sauce, and feel that your chicken has marinated long enough, take it out of the fridge and start skewering those babies up! I split the wooden skewers I bought in half so they would fit in my cast-iron skillet. I was able to put about 6 pieces of chicken on each skewer. I then put a little bit of olive oil into the skillet and let it heat up over medium heat. Once it was warmed up (cast-iron skillets take a minute to get to the right temperature), I added my lil skewers and cooked them up. I rotated them after about 3-5 minutes on each side until they got browned a nice amount. Basically, until they look awesome and delicious.

Once they’re good to go, take them off the skillet, turn the heat off, and plate ’em up.

YES, THAT’S IT. nomnomnom. ENJOY!



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