Greek Chicken Souvlaki Kebabs & Tzatziki Recipe | Abel & Cole
Greek Chicken Souvlaki Kebabs & Tzatziki
Clock Image
Prep: 20 mins
Cook: 15 mins
Souvlaki is a traditional Greek street food. Ours uses organic chicken, marinated in garlic, lemon and cumin and grilled with chunks of juicy courgette, then wrapped up with a slather of zesty yogurt and tomato and mint salad.
This recipe is a:
See this week's box.
Recipe Box Recipe Main Image
697 kcal
(per portion)
Ingredients you'll need
  • 4 skewers
  • 250g diced chicken leg
  • 1 garlic clove
  • 1 lemon
  • 1 tsp dried oregano
  • 1 tbsp red wine vinegar
  • 1 red onion
  • 250g cherry tomatoes
  • ½ cucumber
  • A handful of mint, leaves only
  • 1 courgette
  • 150g Greek style yogurt
  • 4 white tortilla wraps
From your kitchen
  • 1 tbsp olive oil
  • Sea salt
  • Freshly ground pepper
Step by step this way
  • 1.

    Pop the skewers in a dish or bowl of water and set aside to soak (this will help stop them catching and burning). Tip the chicken into a large bowl. Peel and grate in the garlic. Zest the lemon and place the zest in a separate bowl.

  • 2.

    Cut the lemon in half and squeeze the juice from one half into the bowl with the chicken. Sprinkle in 1 tsp dried oregano. Drizzle in 1 tbsp each red wine vinegar and olive oil. Season with salt and pepper and mix together. Set aside to marinate for 10 mins.

  • 3.

    Peel and thinly slice the onion. Halve the tomatoes. Dice half the cucumber. Add both to a small bowl. Squeeze over the remaining lemon half. Add a pinch of salt and toss together. Roughly chop the mint leaves. Add to the salad. Set aside.

  • 4.

    Heat your grill to medium-high. Cut the courgette into 1cm-thick rounds. Thread the chicken onto the skewers, adding a courgette slice every now and then. Place the skewers on a foil-lined baking tray. Arrange any leftover courgette around them.

  • 5.

    Slide the kebabs under the grill and cook for 10-12 mins till cooked through and slightly blackened. Turn once or twice to cook evenly.

  • 6.

    Tip the yogurt into the lemon zest bowl. Add a little salt and pepper and mix together.

  • 7.

    Wrap the tortillas in foil. When the chicken has nearly finished cooking, place the tortillas under the kebab grill pan and leave them there to warm for 3-4 mins.

  • 8.

    Carefully unwrap the tortillas (mind the steam and hot foil). Spread a little of the lemon yogurt onto each one. Add a handful of the tomato salad. Using a fork, slide the grilled chicken and courgette pieces from the skewers and pile on top of the salad. Wrap up and eat.

  • 9.

This recipe is from