Easy Souvlaki Dinner And A Zucchini Tzatziki.

February 23, 2020

No intro needed to this post other than… EASIEST DINNER EVER! A Souvlaki Supper is always a favourite in our home. Ash particularly loves the mini pita breads that he can stuff with all of the bits and bobs – easy holding for little hands. I switch between chicken and beef and will test out a veggie option soon (keep you posted on that one). Instead of the usual tzatziki (double cream yoghurt, garlic, mint and cucumber), I went with a zuchinni (courgette) version because it never hurts sneaking a few extra veggies into the mix, right? And finally, what would a Souvlaki Supper be without a good ol’ Greek Salad? It would be nothing. Nothing!

If you want your own Souvlaki Supper night, read on…

What You Will Need:

Chicken Souvlaki:

4 Tbsp (60ml) Olive Oil 

Juice of 1 lemon 

1 tsp (5ml) dried Oregano 

Sea Salt & Freshly Ground Black Pepper 

 4 Chicken breasts, cubed 

Medium bamboo skewers, soaked in water

Zucchini Tzatziki:

2 cups (500ml) Greek Yoghurt 

1 Zucchini, grated

1/4 Cucumber, grated 

1/4 Small garlic clove, finely grated

1 Tbsp (15ml) Chopped fresh mint 

Sea Salt & Freshly Ground Black Pepper 

Drizzle Of Olive Oil 

Greek Salad:

1/2 Cucumber, peeled, sliced in half & deseeded 

2 Large tomatoes, cut into large chunks

A handful of cherry tomatoes, halved 

1/2 Small red onion, thinly sliced

2 Rounds of Feta Cheese, broken into chunks 

150g Calamata Olives 

1 tsp (5ml) Dried Oregano 

4 Tbsp (60ml) Red Wine Vinegar 

4 Tbsp (60ml) Olive Oil 

Sea Salt & Freshly Ground Black Pepper 

Heated Mini Pita Breads, to serve

Fresh Oregano, to serve

How To Do It:

Chicken Souvlaki:

  1. Combine the olive oil, lemon juice, oregano, sea salt, black pepper and cubed chicken breast in a bowl. Cover with cling film and marinade in the fridge for 1 hour. 
  2. Thread the marinaded chicken onto the soaked bamboo skewers. 
  3. Heat a griddle pan over high heat and sear on all sides until cooked through, basting with the remaining marinade halfway through the cooking time. 
  4. Set aside. 

Zucchini Tztatziki:

  1. Add the Greek Yoghurt to a medium-sized bowl. 
  2. Squeeze the liquid from both the grated zucchini and cucumber. Add the drained vegetables to the yoghurt. 
  3. Add the garlic, fresh mint, sea salt, ground black pepper and olive oil.
  4. Mix well and set aside. 

Greek Salad:

  1. Combine the cucumber, all tomatoes, red onion, Feta Cheese, Calamata Olives, oregano, red wine vinegar, olive oil, sea salt and freshly ground black pepper into a bowl. 
  2. Toss to combine.
  3. Serve the salad with the chicken souvlaki, zucchini tzatziki and heated pita breads.
  4. Garnish with fresh oregano, just before serving.

Happy Souvlaki Suppers x 

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