Recipe by Bakermom
"Greek kabobs. Fantastic flavor for chicken. Marinade can also be used for pork."
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1 1/2 pounds
skinless, boneless chicken breast halves - cut into bite-sized pieces
1 (6 ounce) container
plain Greek-style yogurt
cucumber - peeled, seeded, and grated
wooden skewers, or as needed
This was very, very good, but I did make some changes. I prepared the marinade exactly as written, but I marinated the chicken pieces for about 5 hours, which was perfect. The tzatziki sauce I had to alter: I substituted lemon juice for the vinegar and added a teaspoon of dried dill weed. I served this as sandwiches, with pita warmed on the grill, sliced red onion and tomatoes. Completely yummy!
I did not make the chicken from this recipe, but I did make a variation of the tzatziki sauce. Although this recipe did make a decent base for the sauce, I did change some things and it tasted pretty close to the sauce I've had in Greek restaurants. I added about 1 tsp. of lemon juice and about 1 tsp. of fresh oregano. I also had a dried spice blend on hand that contained shallots, onion, garlic, lemon peel, chives, and orange peel. I added about 1/4 tsp. of this and it really gave it the boost it needed. I personally do not like greek yogurt so I substituted the same amount of light sour cream instead and it was delicious.
This recipe was amazing! We rarely please all three of our picky children with any recipe, but this one was loved by all. We marinated and grilled not only chicken, but pork, salmon, zucchini and yellow squash. Everything was absolutely yummy in every way. The addition of the tzatziki sauce was like the icing on the cake. We made a slight change of the addition of a touch of fresh mint in the tzatziki, and it was amazing. I'm a person who likes to know why you do what you do in recipes sometimes. My husband informed me that letting the tzatziki sauce chill for at least an hour after making helps the vinegar in the sauce break down the other ingredients so that they can combine. I'm glad to know this, because I will never rush a tzatziki again. The sauce was so simple and delicious, as was the marinate. Thanks so much for sharing!!!!
This turned out amazing. Since I live in rural Japan, I don't have access to Greek yogurt so I just used plain yogurt and added some lemon juice and white pepper to it (taken from another recipe) and it tastes almost as good as actual tzatziki.
I live in Minnesota so I will not be able to dig out my grill until May. I decided to cook the chicken on the George Foreman grill. It turned out wonderful. I made a few minor changes in the Tzatziki sauce. I used a good Greek yogurt but wanted it extra thick so I strained it through a coffee filter. After grating the cucumber I put it in a strainer with a hefty pinch of salt and let the water come out. I then put it on paper towels and squeezed out any remaining liquid. Instead of vinegar I used fresh lemon juice as the acid. I added 1/2 teaspoonful of dill weed and a small amount of fresh mint. I believe Tzatziki sauce would be good on a flip-flop. Thanks, Bakermom. This is a fantastic recipe.
I've made this at least 3 times already and we love it. I marinate the chicken all day - at least 6 hours. In the sauce I like to add extra cloves of garlic. Very good and super delicious!
Loved it! I Marinated the chicken overnight. The sauce was easy to make. I added veggie kebabs and couscous which only added a few minutes to the cooking time. A complete meal on a budget.
This is very, very close to how I make this dish. I use a Greek spice blend rather than just oregano, and I drain my cucumber well before adding to the yogurt. I also add a bit of fresh dill to my tzatziki. We love these. They are soooo good served on warm flatbread!
* Percent Daily Values are based on a 2,000 calorie diet.
Chicken Souvlaki with Tzatziki Sauce
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 151
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