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Greek Chicken Kebabs with Tzatziki and Pita
LunchDinnerFamily FavouritesHigh Protein

Greek Chicken Kebabs with Tzatziki and Pita

Lemon-pepper, fennel and oregano chicken kebabs roast with zucchini and onion, served with creamy cucumber-dill tzatziki and warm pita.

20 min

Prep

25 min

Cook

4

Serves

625

Calories

Macros · per serving

55g protein

49g carbs

25g fat

Ingredients

For 4 servings

  • 800 g chicken thigh
  • 300 g zucchini
  • 200 g onion
  • 30 ml vegetable oil
  • 2 tsp garlic powder
  • 2 tsp lemon-pepper seasoning
  • 1 tsp fennel seed
  • 2 tsp dried oregano
  • 0.5 tsp salt
  • 0.25 tsp black pepper
  • 200 g cucumber
  • 300 g plain Greek yogurt
  • 10 g fresh dill
  • 1 tsp lemon zest
  • 30 ml lemon juice
  • 1 clove garlic
  • 240 g pita bread

Instructions

  1. 1

    Preheat the oven to 220°C/425°F with racks in the middle and lower positions. Line a 46 × 33 cm rimmed baking tray with foil and set out eight 30 cm metal skewers. Prepare the sauce and kebabs while the oven heats.

  2. 2

    Grate the cucumber and squeeze it firmly in a kitchen towel to remove excess moisture. Finely chop the dill and grate the garlic. Mix the cucumber, yogurt, dill, garlic, lemon zest, lemon juice, black pepper and 0.25 tsp salt in a bowl. Cover and refrigerate until serving.

  3. 3

    Cut the zucchini into 1.5 cm-thick slices and the onion into small wedges, keeping a few layers together. Lightly crush the fennel seed. In a large bowl, mix the oil, garlic powder, lemon-pepper seasoning, fennel, oregano and remaining 0.25 tsp salt, then toss in the vegetables.

  4. 4

    Cut the boneless, skinless chicken into roughly 3 cm pieces. Add it to the seasoned vegetables and toss thoroughly. Divide the chicken and vegetables among the eight skewers, alternating them without packing tightly. Arrange in one layer on the tray with space between the skewers.

  5. 5

    Roast on the middle rack for 20–25 minutes, turning the skewers after 10–12 minutes. Check several of the thickest chicken pieces with a food thermometer; they must reach 74°C/165°F. If needed, continue roasting until they do.

  6. 6

    During the final 5 minutes of roasting, wrap the four fully baked pitas, approximately 60 g each, together in foil and place them on the lower oven rack to warm.

  7. 7

    Use tongs to serve two skewers per person with one warm pita and a quarter of the tzatziki.

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