Our Chicken Souvlaki skewers are delicious and so easy to prepare. Begin by preparing your charcoal or propane bbq and be sure you’ve got a nice clean and seasoned grill.
- Marinated Chicken Skewers
- ½ cup Cucumber, finely grated
- 1 cup Greek yogurt
- ½ Lemon, juiced
- 2 tablespoon extra-virgin olive oil
- 1 Garlic clove, grated
- 1 tbsp Dill, chopped (or more)
- 1 tbsp Mint, chopped (optional. I love it with mint, but it's not for everyone)
- ¼ tsp coarse salt, or to taste
CHICKEN SKEWERS PREPARATION
For best results, pat dry the skewers on a piece of paper towel, to absorb any extra juices. This will help prevent your skewers from sticking to the grill when cooking. (There’s no need to add extra seasoning to the chicken as they are already marinated.)
When the grill is nice and hot, place them on the grill, and cook for about 2 minutes, before turning them over. This will create nice charring and add extra flavour.
Remember, charring is not burning. If they start to get a bit too charred, move them to a cooler spot to finish cooking. Keep turning as needed to control the char.
They are fully cooked when the meat is firm, the juices run clear, and they reach an internal temperature of 74C/165F.
Serve with fresh squeezed lemon and tzatziki, or any of your favourite accompaniments.
FRESH SUMMER TZATZIKI PREPARATION
Begin by grating the cucumber, and squeezing out all the liquid. This is the secret to great tasting tzatziki. Don’t skip this step!
When you've got ½ a cup of grated and squeezed dry cucumber, transfer it to a bowl, and add the remaining ingredients.
Mix well and season to taste. I like to put it in the fridge for an hour, and adjust the seasoning again, if necessary.