Souvlaki is usually served with grilled bread, or the bits of grilled meat are wrapped in a pita bread with (roasted) vegetables, fresh lettuce and dipping sauce like Greek tzatziki yogurt sauce. Yo can also serve the souvlaki skewers with (fried) potatoes. I love to serve my souvlaki with oven baked lemon potatoes!
This time I went for a souvlaki lunch version: chicken skewers with some Greek tzatziki yogurt sauce and a crunchy fresh green salad. Epic!
- 10,5 oz fresh chicken breast (350 g)
- ¼ cup olive oil (60 ml
- 2 tbsp lemon juice
- 2 slices fresh lemon
- 1 60 ml garlic clove
- 1 tbsp dried oregano
- Let’s first marinate the chicken. Dice the fresh chicken breast into bite-size bits and add them to a large plastic ziplock bag. Peel the garlic clove and chop it up very finely. Add the chopped garlic to the chicken in the plastic bag together with the fresh lemon juice, the slices of fresh lemon, the olive oil and the dried oregano. Season with a good dash of pepper and salt.
- Squeeze out the excess air and seal the bag well. Move the chicken bits and the marinade around a bit to divide the ingredients evenly. Place the bag in the refrigerator for at least 2 hours. Right before you assemble the chicken souvlaki skewers and grill them, prepare the Greek tzatziki yogurt dip: find my tzatziki recipe below!
- Place the freshly made Greek tzatziki yogurt dip in the fridge until needed later on. If you are using wooden skewers, soak them in some water for 10 minutes. Remove the ziplock bag with the marinated chicken bits from the fridge. Assemble the chicken skewers.
- Then grill, barbecue, roast of pan fry the chicken skewers in a little olive oil on all sides until the chicken is cooked through and golden brown.
- Divide the skewers over plates and serve with the freshly made Greek tzatziki yogurt dip. Serve with extra fresh lemon, lettuce and ripe tomatoes.
Holiday in Santorini
The best Greek tzatziki recipe I have tasted in my life so far, that was while visiting the gorgeous mediterranean island of Santorini, Greece. We decided to explore half of the island by quad which brought us to very remote locations along the southern mediterranean coastline.
It was a sizzling hot day that day, not even the tiniest breeze at all even in the middle of the mediterranean sea. The frying sun bouncing off the black lava earth roasting our legs, our provision of drinking water went alarmingly down hill and it was not even noon… And not a café or little drink shack in sight!
Or wait, hold on. There I saw 2 colorful parasols near a tiny painted white brick house. We drove up to it to check it out and were greeted by the most sunny mediterranean smile on the island. An old lady in her late 80’s I assume motioned to us that we could come and sit down at one of the two tables outside of her little house.
Homemade Tzatziki Recipe
She brought the most delicious chilled water ever, the coolest Mythos beer in the world, marinated olives and a large plate of the most refreshing tzatziki of the whole universe. We sat there, enjoying our simple bread lunch in the shade and a stunning view on the mediterranean sea. In the end when we asked for the check the Greek lady held up 5 fingers, 5 bucks. Tzatziki for 2, crunchy bread, a litre of water (plus another litre to fill up our water bottles),marinated olives and 2 Mythos beers. We gave her 10 and refused any change. The old lady hurried back into her tiny house and came back with a plastic bag of freshly baked homemade Greek almond biscuits to take with us. Heartwarming.
- 1 large fresh cucumber
- 10,5 oz unsweetened yogurt (350 g)
- 1 tbsp lemon juice or vinegar
- 1 large garlic clove
- a good handful fresh mint
- 2 tbsp olive oil
- Rinse the cucumber. Don't peel it, just chop off both ends and slice it in half lengthwise. Remove the soft watery center with a teaspoon until you reach the firmer cucumber flesh underneath.
- Then grate the cucumber.
- Put it on a large plate and sprinkle evenly with a pinch of salt. This will soften the cucumber flavor and extract the water in the cucumber. Then put it aside to marinate for 15 minutes. In the meantime finely chop the garlic and crush it finely under the blade of your knife until you get a puree. Also chop the mint up finely. Add both the chopped mint and garlic puree to a large bowl together with the unsweetened Greek yogurt.
- Stir well and season with a little pepper and the lemon juice or vinegar. Put the bowl with the yogurt in the fridge for now until needed later. Then transfer the grated cucumber to a clean and dry kitchen towel and tighten the towel into a ball. Squeeze out as much of the cucumber juice as you can.
- Then add the squeezed out grated cucumber to the bowl of yogurt and stir well. Check the seasoning and add more pepper, salt or lemon juice to taste if necessary. Scoop the Greek tzatziki yogurt dip in a large bowl and serve cold as a dipping sauce for the freshly grilled chicken souvlaki skewers.