Tortillas topped with chicken skewers and tzatziki on a blue table

Chicken skewers with tzatziki

  • Rating: 5 out of 5.12 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 8

Kids will love these chicken skewers hot off the griddle for a quick supper, or pack them in wraps with green salad and tzatziki to take on a picnic

  • Gluten-free
  • Healthy
Nutrition: Per serving
HighlightNutrientUnit
kcal137
low infat5g
saturates2g
carbs3g
sugars3g
fibre1g
protein20g
salt0.1g
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Ingredients

For the tzatziki

You will need

  • eight bamboo skewers

Method

  • STEP 1

    Soak eight bamboo skewers in water. Using sharp kitchen scissors, chop the chicken into small pieces. Pop into a plastic box with a lid. Pare strips of lemon zest from the lemon using a vegetable peeler, then juice the lemon as well. Add both the peel and the juice to the chicken in the box along with the oregano and the garlic, crushed in. Season generously, mix and put in the fridge for 15 mins with the lid on. Deseed and chop the peppers into similar-sized pieces to those of the chicken.

  • STEP 2

    Heat a griddle pan to high while you get the chicken out. Discard the lemon zest and thread the chicken onto the skewers, alternating every few bits of chicken with a piece of red pepper followed by a piece of yellow pepper. Griddle for 10 mins, turning halfway.

  • STEP 3

    While the skewers are cooking, make the tzatziki. Get a box grater and a bowl. Cut the cucumber into long lengths, discarding the watery seedy core. Grate into the bowl, then grate the ¼ garlic clove. Season generously and stir in the Greek yogurt. Drizzle with a little extra virgin olive oil.

  • STEP 4

    Serve the skewers hot off the griddle with the dip, or take the chicken and peppers off the skewers, leave to cool and pack into wholemeal wraps spread with a little tzatziki and rolled up with baby spinach and a few picked leaves of parsley.

Goes well with

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    Overall rating

    Rating: 5 out of 5.12 ratings
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