Home-Made Barbequed Chicken Souvlaki

Cooking time: 10-12 minutes
Makes: 6 Souvlaki



  • 750g La Ionica chicken thighs cut into 3cm cubes
  • 2 tbs olive oil
  • Salt and pepper per taste
  • 3 garlic cloves, minced
  • 1 tbs oregano
  • Juice from one medium lemon


  • 1½ cups natural yoghurt
  • ½ cup grated cucumber (juice extracted)
  • 1 garlic clove minced
  • ½ tsp salt to taste
  • A couple of squeezes of lemon juice




  1. Combine chicken in a bowl with the olive oil, salt, garlic, oregano and lemon juice. Toss well and set aside covered in the refrigerator for 2 hours, or overnight.
  2. For the tzatziki, combine yoghurt, cucumber, garlic, salt and lemon juice. Mix well. Refrigerate until required.
  3. For the salad, combine the tomatoes, red peppers, olives and a little olive oil.
  4. Pre-heat a bbq or grill plate and lightly spray with oil. Cook chicken skewers 3-4 minutes each side or until cooked through. In the meantime, heat a large frying pan, drizzle with some oil and heat souvlaki breads for 1 minute each side or until puffed and scorched. Keep warm wrapped in foil whilst cooking the remainder.
  5. Serve skewers with tzatziki, salad and souvlaki breads for a make your own chicken souvlaki.

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