I wanted one of the five dishes for Monday Night Tapas to be simple grilled meat without another heavy sauce or smoky paprika marinade.
These chicken souvlaki bites use lemon, garlic, oregano and olive oil, with a cool homemade tzatziki alongside. I use chicken thigh because it stays juicy when cooked hard enough to get some colour around the edges.
It’s simple Mediterranean cooking and a good contrast to the richer dishes on the table.
Greek Chicken Souvlaki Bites with Tzatziki
Ingredients
- Chicken
- 500 g boneless skinless chicken thigh cut into bite-sized pieces
- 1 tbsp extra virgin olive oil
- 1½ tbsp lemon juice
- 2 tsp minced garlic
- 1 tsp dried oregano
- ¾ tsp salt
- ½ tsp black pepper
- Zest of ½ lemon
- Tzatziki
- 150 g Greek yoghurt
- ½ Lebanese cucumber grated
- 1 tsp extra virgin olive oil
- 1 tsp lemon juice
- ½ tsp minced garlic
- 1 tbsp chopped dill or parsley
- Pinch of salt
- Black pepper
Method
- Combine the olive oil, lemon juice, garlic, oregano, salt, pepper and lemon zest.
- Add the chicken and coat thoroughly. Refrigerate for 30 minutes to 4 hours.
- For the tzatziki, grate the cucumber and squeeze out as much water as possible.
- Mix cucumber with yoghurt, olive oil, lemon, garlic and herbs. Season and refrigerate until needed.
- Thread chicken onto small skewers, or cook as individual bites.
- Air fry at 190°C for 10–12 minutes, turning halfway, until cooked through.
- Finish at 220–230°C for 2–3 minutes for some charred edges.
- Serve hot with cold tzatziki and a squeeze of lemon.
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