Greek Chicken Skewers with Tzatziki and Greek Salad

1 May

If I had to choose one country’s food and eat nothing but that for the rest of my life it would be Greek food. I am obsessed with it. I think a lot of it has to do with tzatziki and then the combo of lemon, oregano, olive oil and feta.Feta actually = heaven.

My favourite way to eat Greek is a chicken gyro filled with greasy french fries, tomato, onion, chicken and loads and loads of tzatziki.I ate one yesterday and then went dress shopping = worst idea ever. No one looks pretty in dresses while in a giant food coma! I digress.

I can’t always be running out and eating these greasy beauties so I’ve come up with a compromise. I make my own Greek food at home (sadly no fries included).

Confession: I get very annoyed with Greek salad that includes lettuce, especially iceberg lettuce. This is just there for filler so the restaurant can sell you a bigger salad for less (including less nutrients).

Greek Chicken Skewers

serves 4


8 skewers (if using wooden, soak them for 1/2 an hour first to keep them from burning)

4 boneless, skinless chicken breasts, chopped into 1 inch cubes

2 tbsp chopped fresh oregano

the juice of 1 lemon

1 tbsp white vinegar

2 tbsp olive oil

2 garlic cloves, grated or pressed with a garlic press

5 grinds of black pepper

In a large bowl mix all the ingredients with the chicken. Cover and refrigerate for 2 hours.

Skewer the chicken and BBQ on medium heat, turning, until chicken is cooked through.

Greek Salad

serves 4


1 green pepper, diced into 1 inch pieces

1 red pepper, diced into 1 inch pieces

3 inches of a cucumber, halved and then sliced

1/2  red onion, thinly sliced

4 tomatoes, chopped into large bit sized pieces

2 tbsp chopped, fresh oregano (you can also used dried, just use 1/2 the amount)

a large handful of crumbled feta

The juice of 1/2 a lemon

1/4 cup of olive oil

1/2 cup black olives (optional – I  know there’s a lot of olive haters out there. weirdos)

In a large bowl combine everything. Serve.



1 1/2 cups of plain Greek yogurt

1 garlic clove, grated or pressed in a garlic press

3 inches of a cucumber, halved, seeded and finely diced

2 tbsp chopped fresh dill

1 tbsp chopped fresh mint

1 tbsp olive oil

1 tbsp lemon juice

Combine all the ingredients in a bowl. Cover and refrigerate for 1/2 – 1 hour. This gives the flavours some time to combine.

The chicken is made more amazing by dipping it into the tzatziki before taking a bite.

Feeling lazy? Just make the tzatziki and dip pita into it.

Go forth, slam ouzo and smash plates. “OOMPA!!!!!!!!”

6 Responses to “Greek Chicken Skewers with Tzatziki and Greek Salad”

  1. Peg powers May 1, 2011 at 3:05 pm #

    Sound’s like something we as a family can make up at the cottage this summer….you know…THE GARLIC!

    • akitchenincabbagetown May 1, 2011 at 8:45 pm #

      Yes! Garlic + cottage = perfection!

  2. cas May 4, 2012 at 7:21 am #

    thanks so much for recipe. there’s nothing on earth like greek food. you know what we’ll be eating tonite.

  3. rb February 10, 2013 at 9:00 pm #

    It appears that the chicken skewers are bedded on top of something I cannot make out in the picture. What is it?

    • akitchenincabbagetown February 12, 2013 at 9:12 am #

      It’s just plain brown rice!


  1. Greek Potatoes « A Kitchen in Cabbagetown - May 9, 2011

    […] 9 May I stumbled across this recipe through google. One of my best google search finds EVER! The blog I got this from has become a real regular read of mine. He is great. Also, I know everyone knows my love of Greek food. […]

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