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Chicken skewers with tzatziki

Tortillas topped with chicken skewers and tzatziki on a blue table

Chicken skewers with tzatziki

Name: Chicken skewers with tzatziki
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 8
Ingredients: 4 skinless chicken breasts; 1 lemon; 2 tsp oregano; 1 garlic clove; 1 small yellow pepper; 1 small red pepper; wholemeal tortilla wraps, to serve; baby spinach leaves, to serve; few sprigs flat-leaf parsley to serve; ½ cucumber; ¼ garlic clove; 4 tbsp Greek yogurt; 1 tbsp extra virgin olive oil; eight bamboo skewers olive oil

Emily Kerrigan

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Serves 8

Easy

Prep: 10 mins

Cook: 15 mins

A star rating of 4.4 out of 5.15 ratingsRate

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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

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Ingredients

Nutrition

Units:

MetricUS

4 skinless chicken

breasts
1 lemon
2 tsp oregano
1 garlic clove
1 small yellow pepper
1 small red pepper
wholemeal tortilla

wraps, to serve
baby spinach

leaves, to serve
few sprigs flat-leaf parsley

to serve

For the tzatziki

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

You will need

eight bamboo skewers olive oil

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Nutrition: Per serving

kcal137
fat5g

low
saturates2g
carbs3g
sugars3g
fibre1g
protein20g
salt0.1g

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.

Recipe from Good Food magazine, July 2017

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A star rating of 4.4 out of 5.15 ratings

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