Menu
Odkrywaj Recipes Categories Ingredients Occasions News
PL EN
Chicken skewers with tzatziki sauce - photo 1
← Recipes

Chicken skewers with tzatziki sauce

Pikantne Main Dishes European cuisine Grilling 50 min Medium 17 wyświetleń ~42.18 PLN - (0)
Rate:
(0)

Description

Chicken skewers with tzatziki sauce are a classic dish inspired by Mediterranean cuisine — particularly Greek (souvlaki + tzatziki). It consists of aromatic marinated pieces of chicken breast threaded onto skewers along with vegetables and served with a cool, creamy sauce made from cucumber, yogurt, and garlic. The dish combines the juiciness of the meat with the freshness of the sauce, pairing well with warm pita bread, lemon, and crumbled feta. It is impressive, colorful, and perfect for summer grilling or as a Sunday lunch — easy to prepare even for beginners thanks to clear preparation steps and tips on cutting, marinating, and grilling.

Składniki (15)

Servings:
4
  • Chicken breast 600 g
  • Greek yogurt 400 g
  • Fresh cucumber 300 g
  • Garlic 3 ząbki
  • Olive oil 45 ml
  • Lemon juice 50 ml
  • Dried oregano 4 g
  • Red bell pepper 200 g
  • Red onion 1 szt.
  • Pita bread 4 szt.
  • 🌿 Przyprawy
  • Salt 6 g
  • Black pepper 4 szczypty
  • ✨ Opcjonalne
  • Cherry tomatoes (optional) 150 g
  • Fresh dill (optional) 10 g
  • Feta cheese (optional) 100 g
💰 Szacowany koszt dania: ~42.18 PLN (10.54 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Marinade

1

Prepare the marinade: peel and finely chop 2 cloves of garlic (10 g). In a small bowl, mix 30 g of olive oil, 30 ml of lemon juice (about 30 g), 4 g of dried oregano, 4 g of salt (part for the marinade), 1 g of pepper (1 pinch), and the crushed garlic. Mix with a fork or whisk to combine the ingredients — an emulsion with a uniform, slightly oily consistency will form.

Ingredients: Olive oil, Lemon juice, Dried oregano, Salt, Black pepper, Garlic
Use a small stainless steel or glass bowl and a hand whisk. If you don't have dried oregano, you can add 2 g of dried basil. Don't add all the salt at once — some will be used to season the sauce and vegetables.
2

Prepare the meat: thoroughly rinse the chicken breasts and dry them with a paper towel. Place them on a cutting board and trim any membranes. Cut the meat into cubes with sides of about 2.5–3 cm (a portion for one skewer usually consists of 3–4 pieces of meat). Use a sharp knife to cut, holding the meat steady with one hand and making short cuts.

Ingredients: Chicken breast
Use a wide cutting board and a sharp chef's knife. Cubes of equal size ensure even grilling. If the chicken is very cold, warm it slightly to room temperature (10-15 min) before cutting — it will be easier to slice.
3

Place the chopped chicken in a large bowl. Pour the prepared marinade over it and mix thoroughly with your hand or a spoon, ensuring each piece is evenly coated. Stir for about 1–2 minutes, then cover the bowl with plastic wrap and set it in the refrigerator for 20–30 minutes. If you have more time, you can marinate for up to 2 hours — the meat will be more flavorful.

Ingredients: Chicken breast, Olive oil, Lemon juice, Dried oregano, Garlic, Salt, Black pepper
Use a silicone or glass bowl, not metal if the marinade contains a lot of lemon juice (the acid can react with metal). If you don't want to use the refrigerator, place it in a cool spot; but do not leave the meat at room temperature for longer than 30 minutes.

Skewers

4

Prepare the vegetables: cut the red bell pepper into squares similar in width to the pieces of chicken (about 3 cm). Peel the onion and cut it into quarters, separating the layers so that they can be easily threaded onto the skewer. If you are using cherry tomatoes — wash and dry them.

Ingredients: Red bell pepper, Red onion, Cherry tomatoes (optional)
Use a wide, comfortable knife and a stable cutting board. If the onion is very thick, cut each quarter in half as well, so it doesn't overpower the meat.
5

If you are using wooden skewers, soak them in cold water for at least 20 minutes before threading — this will prevent burning. Thread the skewers alternately: a piece of chicken, a piece of bell pepper, a piece of onion, (optional tomato), repeat until you use up the ingredients. Leave about 1.5 cm of the end of the stick free for gripping.

Ingredients: Chicken breast, Red bell pepper, Red onion, Cherry tomatoes (optional)
Use a large plate to arrange the finished skewers. Thread the meat tightly, but not too tightly, so that hot air can circulate and the meat browns evenly.

Tzatziki sauce

6

Prepare the cucumber: wash and grate 300 g of cucumber (with skin or without, according to preference) on a coarse grater. Transfer the grated cucumber to a sieve, sprinkle lightly with salt (about 1 g), and set aside for 5 minutes. Then, squeeze it firmly with your hands or in a kitchen towel to remove as much water as possible (the cucumber should be moist but not watery).

Ingredients: Fresh cucumber, Salt
For squeezing, use a clean muslin cloth or a bamboo spinach press. The more thoroughly you squeeze, the thicker and creamier the sauce will be.
7

In a medium bowl, combine 400 g of Greek yogurt with the drained cucumber, add the remaining 1 clove of garlic (5 g) pressed through a garlic press (or finely chopped), 15 g of olive oil, 20 ml of lemon juice (20 g), finely chopped dill (optional 10 g), 1–2 g of salt, and 1 g of pepper. Mix with a spoon until you achieve a smooth, creamy consistency. Taste and adjust seasoning with salt or lemon juice if needed.

Ingredients: Greek yogurt, Fresh cucumber, Garlic, Olive oil, Lemon juice, Fresh dill (optional), Salt, Black pepper
Use a spoon or silicone spatula. If the sauce is too thick, add 5-10 ml of cold water; if too thin, add a little more yogurt. Additionally, you can add fresh mint instead of dill.

Grilling and serving

8

Preheat the grill, grill pan, or cast iron skillet to medium-high temperature (about 200–220°C surface). If using a charcoal grill, wait until the coals are covered with white ash. Brush the grate or pan with a little oil using a brush or a piece of paper towel.

Ingredients: Olive oil
The best option is a large surface grill pan or a grill with a lid. If you are using the oven, preheat it to 220°C and use the broil function.
9

Place the skewers on a preheated grill/pan. Grill for 10–12 minutes, turning every 2–3 minutes to ensure even browning. After about 8 minutes, check the largest piece — cut gently: the meat should not be pink in the center, and the juices should run clear. Alternatively, use a thermometer — the internal temperature should reach 74°C.

Ingredients: Chicken breast, Red bell pepper, Red onion, Cherry tomatoes (optional)
Use tongs to turn (not a fork, so you don't release the juices). If the pieces stick, give them an extra 30–60 seconds until they release. Don't overcook the meat — the best is juicy and lightly browned.
10

After removing the skewers from the grill, let them rest for 4–5 minutes covered with foil — this allows the meat to rest, so the juices distribute evenly. Warm the pitas for 1–2 minutes on the grill or in the oven (just briefly, so they are warm and flexible).

Ingredients: Pita bread
Resting the meat is important — without it, the juices will run out onto the plate when slicing. Use aluminum foil or a cover for the bowl.

Serving

11

Serve the skewers on a large plate: next to them, add 2–3 tablespoons of tzatziki per serving, include warm pita, lemon slices, and optionally sprinkle with crumbled feta (100 g total to share) and fresh dill. You can also serve additional pieces of grilled bell pepper and onion.

Ingredients: Feta cheese (optional), Fresh dill (optional), Pita bread, Greek yogurt
Additionally, you can serve a salad of tomatoes and red onion or a Greek salad. Arrange the ingredients aesthetically so that the dish looks colorful.

Fun Fact

💡

Tzatziki (also known as tarator in some regions) is a traditional sauce in Greek and Turkish cuisine, and chicken skewers are a variant of souvlaki — small meat snacks skewered on sticks, served for centuries in the Balkans and the Middle East.

Best for

Letnie grillowanie Spotkanie z przyjaciółmi Obiad rodzinny

Tips

🍽️ Serving

Serve the hot skewers with cold tzatziki — the contrast in temperature enhances the flavor. Cut the lemon into wedges to squeeze over the meat before eating. Pair it with a crunchy salad (cucumber, tomato, red onion). If serving at a party, keep the tzatziki in bowls on ice to keep them cool.

🥡 Storage

Tzatziki: store in a closed container in the refrigerator for up to 48 hours (preferably 24 hours). Ready, grilled skewers can be stored in the refrigerator for up to 48 hours; reheat in the oven at 160°C for 8–10 minutes or in a covered pan for a few minutes. Freezing tzatziki is not recommended (it separates after thawing). Raw, marinated meat can be stored in the refrigerator for a maximum of 24 hours before grilling.

📸 Ugotowane przez społeczność

Zaloguj się, aby dodać zdjęcie
Dodaj zdjęcie gotowej potrawy

Po zatwierdzeniu przez moderatora otrzymasz 10 punktów doświadczenia.

🍲

Nikt jeszcze nie dodał zdjęcia. Bądź pierwszy!

Comments (0)

Be the first to comment on this recipe!

Add a comment

You might also like

Chicken and Vegetable Tortilla 30 min

Chicken and Vegetable Tortilla

Mexican cuisine
Potato casserole with cheese 90 min

Potato casserole with cheese

Main Dishes
Duck in Oranges 240 min

Duck in Oranges

Main Dishes
Coq au vin - chicken in wine 150 min

Coq au vin - chicken in wine

Main dishes
Chickpea Burgers 75 min

Chickpea Burgers

Vegetarian Dishes
Pork tenderloin in cream sauce 90 min

Pork tenderloin in cream sauce

Main Dishes

Recipe Categories

Main Dishes
Main Dishes in: Christmas Eve Dinner

Main courses are the heart of every meal - hearty, delicious, and full of nutrients. Meats: beef, pork, poultry, and lamb in various versions. Fish and seafood: baked, fried, grilled, and stewed. Vegetarian dishes: tofu, tempeh, legumes as the main protein. Casseroles: pasta, potato, vegetable wi...

See all recipes in this category
European cuisine
European cuisine

European cuisine is a mosaic of culinary traditions from the Old Continent - from Spain to Scandinavia. Valencian paella and tapas from Spain - sunshine on a plate. Boeuf bourguignon and ratatouille from France - elegance and finesse. Wiener schnitzel and strudel from Austria - Central European c...

See all recipes in this category
Grilling
Grilling

Grilling is the art of preparing dishes over an open flame - the taste of summer and outdoor gatherings. Recipes for grilled meats: beef steak, pork neck, BBQ ribs, and chicken wings. Marinades that tenderize meat and add flavor: herb, Asian, honey-mustard. Grilled vegetables: bell peppers, zucch...

See all recipes in this category
Reklama