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Weeknight Souvlaki with Tzatziki

Bring Greece to your dinner table this week with the easiest souvlaki recipe you've ever seen. Mary Berg's tzatziki is creamy and tangy and pairs perfectly as a dipping sauce for these skewers. 




  • 1/2 cucumber, halved lengthwise and seeds removed
  • Salt
  • 1 lemon, zested and juiced
  • 2 garlic cloves, finely minced
  • 1 1/2 cups Greek yogurt
  • 2 tablespoons extra virgin olive oil
  • 3 tablespoons finely chopped dill
  • 1 tablespoon finely chopped mint
  • 1 tablespoon finely chopped parsley


  • 4 boneless skinless chicken breasts
  • 1 red onion, cut into thin wedges
  • Olive oil
  • 1 lemon
  • 4 garlic cloves, chopped
  • 1 tablespoon dry oregano
  • 1 teaspoon dry thyme
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon crushed red pepper flakes



  1. Cut the cucumber in half lengthwise and, using a spoon, scrape out most of the seeds. Grate the cucumber on the large side of a box grater and transfer it to a fine mesh sieve. Sprinkle one teaspoon of salt over the cucumber and toss well to combine. Place the sieve in a sink or over a bowl and allow it to sit for at least 20 minutes or up to an hour to drain away some of the water. This will concentrate the cucumber flavour and help keep your tzatziki thick.
  2. In a large bowl, combine the lemon zest, lemon juice, and garlic and stir to combine. Add the yogurt, oil, dill, mint, and parsley and mix well to combine.
  3. Give the cucumber a firm press or squeeze with either your hands or a clean kitchen towel to remove as much water as possible, then add it to the yogurt mixture and mix well. Season with pepper and more salt, if needed, and place in the fridge until ready to use.


  1. Cut the chicken breasts into a large dice. Place the chicken and the onion in a large bowl or shallow baking dish. Add three tablespoons of olive oil, lemon zest, lemon juice, garlic, oregano, thyme, paprika, and red pepper flakes. Season with salt and pepper and mix well to combine. Cover and place in the fridge for 1 hour to marinate.
  2. Heat your oven to 450ºF, retrieve the chicken from the fridge, and thread it onto bamboo skewers. Lightly grease a sheet pan with oil, then transfer the onions. Place the chicken skewers on top of the onions, pour over any remaining marinade, and roast for 15 to 20 minutes or until the chicken is cooked and the onions are tender.
  3. Turn the broiler high and cook for two to three minutes to char the chicken lightly.


  1. Serve the skewers with tzatziki on the side for dipping. Enjoy!


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