Chicken Souvlaki and Tzatziki

Chicken Souvlaki 

4 pieces flatbread or pitas

2 tomatoes, cut into wedges

½ small red onion, thinly sliced

¾ cup Feta cheese

½ teaspoon dried oregano

1 ½ teaspoons dried thyme

¼ teaspoon black pepper

2 ½ teaspoons red wine vinegar

1 tablespoon fresh lemon juice

5 tablespoons extra-virgin olive oil

4 boneless, skinless chicken breasts, cut into pieces

1 drop Oregano oil


500mL plain Greek yogurt

1 cucumber, grated

4–8 cloves garlic

2 teaspoons olive oil

1 teaspoon white or red wine vinegar

1 tablespoon dill

Salt and pepper, to taste


1 Preheat oven to 100° C wrap bread in foil and place in oven.

2 Peel and grate cucumber, let drain two to three hours.

3 Add grated cucumber and remaining Tzatziki ingredients to bowl. Stir until combined and set aside.

4 In a medium bowl, combine tomatoes, onion, Feta, and olives.

5 In small bowl, combine oregano, thyme, pepper, 1 ½ teaspoons of vinegar, lemon juice, and Oregano oil. Slowly add 4 tablespoons of extra-virgin olive oil, whisking constantly until incorporated.

6 Pour 2 ½ tablespoons of vinaigrette over tomato mixture, toss, and set aside. Add chicken to remaining vinaigrette, toss, and set aside.

7 Heat remaining oil in large skillet over medium-high heat. Transfer chicken without liquid to skillet and heat, turning occasionally until cooked through, about five minutes.

8 Once bread is warm, top with chicken, tomato mixture, and Tzatziki sauce.



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