Tortillas topped with chicken skewers and tzatziki on a blue table

Chicken skewers with tzatziki

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(1 ratings)

Prep: 10 mins Cook: 15 mins

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

Nutrition and extra info

  • Healthy
  • Gluten-free

Nutrition: Per serving

  • kcal137
  • fat5g
  • saturates2g
  • carbs3g
  • sugars3g
  • fibre1g
  • protein20g
  • salt0.1g
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Ingredients

  • 4 skinless chicken breasts
    Chicken

    Chicken

    chik-en

    Chicken's many plus points - its versatility, as well as the ease and speed with which it…

  • 1 lemon
    Lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 2 tsp oregano
    Oregano

    Oregano

    or-ee-gar-no

    Closely related to marjoram, of which it is the wild equivalent, oregano has a coarser, more…

  • 1 garlic clove
  • 1 small yellow pepper
  • 1 small red pepper
  • wholemeal tortilla wraps, to serve
    Tortilla

    Tortilla

    tor-tee-ya

    In Spain, a tortilla is a kind of omelette, with ingredients added - frequently sliced cooked…

  • baby spinach leaves, to serve
  • few sprigs flat-leaf parsley, to serve
    Parsley

    Parsley

    par-slee

    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…

For the tzatziki

  • ½ cucumber
  • ¼ garlic clove
  • 4 tbsp Greek yogurt
  • 1 tbsp extra virgin olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

You will need

  • eight bamboo skewers

Method

  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.

  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.

  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.

  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.

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