Ingredients

The following ingredients have 4 Servings
  • 500 g (1lb) chicken breasts
  • juice and zest of 2 lemons
  • 4 garlic cloves (crushed)
  • 2 teaspoon dried oregano
  • 1 tsp dries rosemary
  • 1/2 cup olive oil
  • 2 teaspoons salt
  • 1 teaspoon black pepper
  • 2 large zucchini (grated (approximately 1½ cups grated zucchini))
  • 1½ cups Greek yoghurt
  • ½ cup sour cream
  • ½ garlic clove (crushed)
  • 1 teaspoon dried dill/1 tablespoon fresh dill (finely chopped)
  • juice of 1/2 lemon
  • salt & pepper to taste

Instruction

  • Chop each chicken breast into 8 bite-sized chunks then place in a large bowl.
  • Add all the marinade ingredients, mix well and allow to marinade for at least 30 minutes but up to 24 hours, covered in the fridge.
  • 30 minutes before cooking, soak bamboo skewers in boiling water.
  • To make the tzatziki, place the zucchini in a fine mesh strainer and sprinkle over 1 teaspoon salt. Massage the salt into the zucchini and allow to drain for 10 minutes. Squeeze out the rest of the liquid and place in a bowl. Add the remaining tzatziki ingredients and mix well. Set aside.
  • When you are ready to cook the chicken, thread the chicken onto the soaked skewers. Preheat a grill until hot then cook the chicken for 3-4 minutes per side until golden brown all over and cooked through. Remove from the heat and allow to rest for 5 mins.
  • Serve the cooked chicken souvlaki with the tzatziki, salad and warmed pita breads (optional).