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Chicken Souvlaki
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins

The potato-based Skordalia and yogurt-based Tzatziki are easy to make and tasty.

Course: Appetizer
Cuisine: Greek
Keyword: dips, potatoes, yogurt
Servings: 4
Author: Rapti B
  • 1 kilogram Boneless chicken
  • 2 tablespoons Olive oil (more to cook)
  • 4 tablespoons Lemon juice
  • 3 cloves Garlic (minced)
  • 1 Capsicum (diced)
  • 1 Onion (diced)
  • 2 tablespoon Oregano
  • 1 tablespoon Black pepper powder
  • Salt (to taste)
  • Skewers (to grill/fry)
  1. In a bowl, mix olive oil, lemon juice, minced garlic, oregano, black pepper powder and salt. 

  2. Pour this marinade on the chicken pieces, mix well and set aside for anytime between three hours to overnight.

  3. Rub the diced vegetables with salt and pepper.

  4. To cook, thread the chicken pieces into skewers. I alternated a piece of chicken with a piece of capsicum, threading 5 pieces of chicken and 4/5 pieces of capsicum and onion into each skewer. You can add more vegetables or use only chicken. If using only chicken, you could easily thread up to 8 pieces on a single skewer.

  5. Heat a flat pan/skillet. Brush the pan with some olive oil. Place 2-3 skewers on the heated pan and cook the chicken on both sides till they are golden brown and cooked through.

  6. Serve piping hot with some salad and tzatziki dip.
  7. You can also fashion it into a roll by wrapping the souvlaki in pita bread, seasoning with some salt, pepper and tzatziki.
Recipe Notes

If you are using bamboo skewers, then do soak them in water, preferably overnight or at least for 3 hours.