Mmmmm this Chicken Souvlaki with Homemade Tzatziki has everything. Spicy chicken, bright crunchy salad, and a creamy dressing all wrapped up in soft, bready deliciousness. I could eat this for lunch every single day. And the homemade tzatziki? Just make sure you make plenty, as you'll be eating this stuff straight off the spoon.
In fact, I probably would make this several times this week, except Chris and I have just got back from a blissful weekend break in Barcelona, and I NEED to recreate some of the gorgeous food we stuffed ourselves silly with whilst we were there.
Chris' mum took the kids away for a few days to Wales, so we pretty much had the plane tickets booked before she finished her sentence of 'we'd like to take the children away.....' 🙂
Several jugs of Sangria later, we're back, we're relaxed, and probably a good few pounds heavier! I have a new love for tapas - which in my eyes is basically a custom-made hot buffet brought straight to your table. I'll be working on recreating a few of those dishes over the next couple of weeks.
More Wrap Style Ideas
If you like food in tacos or in encased in a soft homemade flatbread then here are some more amazing ideas;
But for now, let's scoot a thousand or so miles over to Greece and talk Souvlaki.
This is a traditional Greek fast-food snack, usually made with pork. I find it works equally well with chicken thighs or lamb. It's marinated for an hour or so in a lovely lemony, garlic, olive oil marinade, and the meat soaks up the flavours sooo well. You can cook these on a griddle, under the grill, or on the BBQ.
It's a great dish to prepare ahead, and serve later, as once the prep is done, it only takes 10 minutes of cooking before you're all sat around the table digging in.
Don't be alarmed if the meat looks paler after it's been marinating for a while. The acid in the lemon juice starts to tenderise and 'cook' the meat. Because chicken thigh is quite soft and tender already, I'd recommend marinating it no longer than a few hours. Tougher meat like lamb or pork can easily take overnight marinating through.
Chicken Souvlaki with Homemade Tzatziki
Chicken and marinade:
- 500 g (17 ½ oz) chicken thigh fillets - about 6 fillets, chopped into cubes
- 2 tbsp olive oil
- 2 garlic cloves - peeled and crushed
- zest and juice of 1 lemon
- ½ tsp salt
- ½ tsp dried dill - or ½ tbsp. fresh dill, chopped
- ½ a large cucumber
- 200 ml (¾ cup + 1 tbsp) Greek yoghurt - full fat works best
- 1 tsp white wine vinegar
- 1 tsp dried dill - or 1 tbsp. fresh dill, chopped
- ½ a small clove of garlic - peeled and crushed
- ½ tsp sugar
- pinch of salt
- ½ a large cucumber
- 100 g (3 ⅓ cups) baby spinach - washed
- 2 large tomatoes - chopped
- ¼ red onion - peeled, and cut into slices
- 100 g (3 ½ oz) feta cheese - crumbled
- 4 tortilla wraps - If you're gluten intolerant I think Udi's do GF tortilla wraps in the US or Warburtons in the UK do a nice GF seeded bread wrap
- Add the chicken and marinade ingredients to a zip lock bag, give it a good squish around, and place in the fridge to marinade for an hour or two.500 g (17 ½ oz) chicken thigh fillets, 2 tbsp olive oil, 2 garlic cloves, zest and juice of 1 lemon, ½ tsp salt, ½ tsp dried dill
- Whilst the chicken is marinating, make the tzatziki. Take your cucumber, peel it then slice it in half down the length of the cucumber. Using a teaspoon, scoop out the seeds. Then coarsely grate the cucumber. Take the grated cucumber in clean hands, and squeeze out the juice over the sink. Place the cucumber in a medium sized bowl.½ a large cucumber
- Add the remaining tzatziki ingredients and mix together. Give it a taste and add a little more sugar or salt if you think it's required. Then cover in clingfilm and place in the fridge until it's time to serve.200 ml (¾ cup + 1 tbsp) Greek yoghurt, 1 tsp white wine vinegar, 1 tsp dried dill, ½ a small clove of garlic, ½ tsp sugar, pinch of salt
- You'll need to give the Tzatziki another stir before serving, as the cucumber will probably release a little more liquid whilst it's in the fridge.
- Make the salad just before you're ready to cook your chicken. Start by peeling, slicing lengthways and deseeding the half of cucumber (as with the Tzatziki). Then slice the cucumber into chunky half-moons.½ a large cucumber
- Place the cucumber into a large salad bowl and add in the remaining salad ingredients. Toss everything together.100 g (3 ⅓ cups) baby spinach, 2 large tomatoes, ¼ red onion
- When you're ready to cook your chicken, heat up a griddle pan until very hot, take your chicken out of the fridge, remove from the bag and place the chicken in a single layer on the griddle. It should start to sizzle.
- Leave to cook for a couple of minutes until browned, then using some tongs, turn over. Continue to cook until the chicken is cooked all the way through. You can test this by slicing one of the larger pieces of chicken in half, and ensuring it's hot and no longer pink in the middle.
- Place your tortilla wraps onto four plates, and distribute the chicken between each wrap. Add a little of the salad, a good spoon full of the tzatziki, and a sprinkle on the feta cheese. Then roll up the wraps. Serve with the remaining salad and Tzatziki.4 tortilla wraps, 100 g (3 ½ oz) feta cheese
Some of the links in this post may be affiliate links – which means if you buy the product I get a small commission (at no extra cost to you). If you do buy, then thank you! That’s what helps us to keep Kitchen Sanctuary running. The nutritional information provided is approximate and can vary depending on several factors. For more information please see our Terms & Conditions.