Grilled Chicken Souvlaki and Tzatziki

By / Food / March 27th, 2012 / Like

Nancy’s experience in the kitchen translates into very tasty, quick and easy-to-prepare dishes that never fail to elicit rave reviews from diners and readers alike.

An all-weather recipe, this chicken recipe can be made in the broiler now and on the grill come spring. The chicken cooks quickly but you do have to start marinating it the night before. Serve with a Greek salad of diced green peppers, tomatoes, cucumbers and feta cheese, lightly drizzled with olive oil and fresh lemon juice.


Grilled Chicken Souvlaki with Garlic Dill Tzatziki Sauce


Serves 4 to 6

1/4 cup extra virgin olive oil
1/4 cup balsamic vinegar
1/4 cup dry white wine
4 cloves garlic, minced
1 tsp dried oregano
4 chicken breast filets, cut into large chunks

In a large bowl, mix olive oil, vinegar, wine, garlic and oregano. Stir in chicken. Marinate overnight.

Preheat broiler or barbecue grill. Thread chicken on skewers. Discard marinade.

Broil or grill chicken skewers 7 minutes per side or until chicken is cooked through. Serve with tzatziki Sauce.
garlic dill tzatziki sauce

Make the sauce just before serving and be sure cucumbers are dry; otherwise the sauce will “water out.” The other half of the cucumber can be diced and served in the Greek salad.

1/2 cucumber, peeled and grated
1/2 tsp salt
2 cups plain Greek yogurt
2 cloves garlic, minced
1 tbsp fresh dill
Dash hot sauce (such as Tabasco)

Place grated cucumber in a colander. Top with salt. Let rest 30 minutes. Rinse and pat dry thoroughly.

In a medium bowl, mix cucumber, yogurt, garlic, dill and hot sauce. Serve immediately.

Try a Pinot Grigio or Pinot Gris, either of which will work nicely with this tangy dish.


Quench Food Editor, Nancy Johnson, minced, sliced, chopped, sautéed and sipped her way through George Brown College’s culinary program with a focus on food writing and wine. Nancy cooks by the code her Italian grandmother taught her: For the best results, always use the freshest, best ingredients. She writes for Ohio-based Wine Buzz Magazine and recently published a short story in Woman’s World Magazine. She is always on a diet.

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