Grilled chicken skewers are quick, easy to make, and, if you use wooden skewers, easy on the clean-up crew. This recipe, adapted from the Summer 2011 issue of Food and Drink also features a tangy yogurt sauce.

To thicken the yogurt for the sauce, place 2 cups of it in a sieve lined with a paper towel or coffee filter and place the sieve in a bowl. Cover and refrigerate for several hours or overnight. Discard the clear whey in the bowl and use the thickened yogurt

Avoiding Additives and Preservatives

To avoid additives and preservatives in this recipe, be sure to use fresh lemon juice, yogurt without colour or artificial ingredients and red wine vinegar that contains naturally occurring sulfites.

The chicken marinates briefly in a marinade of lemon, garlic and fresh oregano

Thicken the yogurt by draining it for a few hours in a bowl lined with a paper towel or a paper coffee filter

Chicken Souvlaki with Yogurt Sauce



2 tbsp olive oil

2 tbsp lemon juice

1 tbsp fresh oregano

1 tsp chopped garlic

1½ lbs skinless, boneless chicken breasts, cut into 1-inch cubes

Salt and freshly ground pepper

Yogurt Sauce

2 cups plain yogurt, drained to yield 1 cup thick yogurt

½ cup grated cucumber, liquid squeezed out

3 tbsp chopped green onion

2 tbsp chopped coriander

1 tsp chopped garlic

3 tbsp red wine vinegar

2 tbsp olive oil


Combine olive oil, lemon juice, oregano and garlic in a bowl. Add chicken and toss to coat. Season chicken with salt and pepper. Divide chicken between four skewers and set aside.

Combine yogurt, grated cucumber, green onion, coriander, garlic, vinegar and olive oil. Season to taste with salt and pepper.

Preheat grill to high.

Place chicken skewers on grill and grill on all four sides for 2-3 minutes per side, 12-15 minutes total, or until chicken is cooked through. Serve with warmed pita bread and yogurt sauce. Serves 4.

From the Summer 2011 issue of Food and Drink