Plates & pan meals
Chicken souvlaki with tzatziki, Greek salad & pita
Lemon, garlic and oregano chicken skewers with cool tzatziki, a tomato-cucumber-feta salad and warm pita — a takeaway favourite made at home.
- 75 min · 30 min hands-on
- Serves 4
- 8 skewers (soak wooden ones for 30 minutes), chargrill pan, barbecue or large frying pan, mixing bowls
- Contains milk, wheat, gluten
- Complete meal
One serve gives you
Daily needs: Female 31–50- Protein 42 g · 35%
- Carbs 38 g · 32%
- Fat 18 g · 34%
- Fibre 5 g
Highest in this recipe
Black shows one serve; the rest of each bar is left for the day. * Partial ingredient data.
Ingredients
Weights for 4 servings. Per-serve nutrition stays the same.
- 600 g
- 30 g
- 15 g
- 8 g
- 3 g
- 1.5 g
- 1 g
- 250 g
- 150 g
- 4 g
- 5 g
- 300 g
- 150 g
- 60 g
- 60 g
- 10 g
- 15 g
- 240 g
Check product labels and cross-contact. Ingredient notes are not an allergy-safety guarantee.
Method
5 steps · about 75 min- Cut the chicken into 3 cm pieces. In a bowl, mix the 30 g lemon juice, 15 g olive oil, crushed garlic, oregano, 1 g of the iodised salt and the pepper. Add the chicken, toss well, cover and refrigerate for at least 30 minutes, or up to 8 hours. Thread onto eight skewers.
- For the tzatziki, sprinkle the grated cucumber with the remaining 0.5 g salt and leave for 10 minutes. Squeeze it firmly in a clean tea towel to remove as much liquid as possible, then stir it into the yoghurt with the grated garlic and dill. Keep chilled.
- For the salad, combine the tomatoes, chopped cucumber and red onion in a bowl. Just before serving, dress with the 10 g lemon juice and 15 g extra-virgin olive oil and scatter over the feta.
- Heat a chargrill pan, barbecue or large frying pan over medium-high heat. Cook the skewers for 10–12 minutes, turning every few minutes, until charred in places and the thickest piece reaches 75°C. Rest them for 3 minutes.
- Warm the pita breads in the pan or on the grill for 20–30 seconds per side so they are soft and pliable. Serve two skewers per person with a pita, a generous spoonful of tzatziki and the Greek salad.
Add optional toppings or substitutions to your saved copy to include them in the calculation.
One serve gives you
Daily needs: Female 31–50- Protein 42 g · 35%
- Carbs 38 g · 32%
- Fat 18 g · 34%
- Fibre 5 g
Highest in this recipe
Black shows one serve; the rest of each bar is left for the day. * Partial ingredient data.
Calculation limitations
- Further heating in this recipe is not covered by the food record or a reviewed cooking factor. Reported contributions remain estimates.
Every nutrient, and where it comes from
152 nutrients and food components, and the ingredients that supply each one.
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Every vitamin, mineral, fat, sugar and amino acid in this recipe, per serve or for the whole batch, and which ingredients supply each one. Free, no card needed.
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About this recipe and its sources
Editorially reviewed for ingredient-method agreement, flavour structure, moisture control, practical timings and food-safety cues. Compound products and cross-contact remain label-dependent.
MorselMetrics kitchen ideas · MorselMetrics original recipe content
Original AI-assisted recipe development for MorselMetrics. Editorially reviewed. Nutrition calculated from attributed food-composition sources.
Calculation assumptions & recipe adaptations
Estimated from weighed edible ingredients using existing source-backed food records. Cooking changes without a supported model remain unadjusted; unknown nutrient values remain unknown.
- Boneless skinless chicken thighs, raw: Whole-recipe edible weight.
- Lemon juice for the marinade: Whole-recipe edible weight.
- Olive oil for the marinade: Whole-recipe edible weight.
- Garlic, crushed, for the marinade: Whole-recipe edible weight.
- Dried oregano: Whole-recipe edible weight.
- Iodised salt, divided: Whole-recipe edible weight.
- Ground black pepper: Whole-recipe edible weight.
- Plain natural yoghurt: Whole-recipe edible weight.
- Lebanese cucumber for the tzatziki, coarsely grated: Whole-recipe edible weight.
- Garlic, finely grated, for the tzatziki: Whole-recipe edible weight.
- Fresh dill, chopped: Whole-recipe edible weight.
- Ripe tomatoes, cut into wedges: Whole-recipe edible weight.
- Lebanese cucumber for the salad, chopped: Whole-recipe edible weight.
- Red onion, thinly sliced: Whole-recipe edible weight.
- Feta, crumbled: Whole-recipe edible weight.
- Lemon juice for the salad: Whole-recipe edible weight.
- Extra-virgin olive oil for the salad: Whole-recipe edible weight.
- Pita breads, 4 × about 60 g: Whole-recipe edible weight.
AFCD attribution, data & methods
Food matches used for nutrition
- Boneless skinless chicken thighs, raw: Chicken, thigh, lean flesh, raw
- Lemon juice for the marinade: Juice, lemon
- Olive oil for the marinade: Oil, olive
- Garlic, crushed, for the marinade: Garlic, peeled, fresh, raw
- Dried oregano: Oregano, dried
- Iodised salt, divided: Salt, table, iodised
- Ground black pepper: Pepper, black, ground
- Plain natural yoghurt: Yoghurt, natural, regular fat (~3%)
- Lebanese cucumber for the tzatziki, coarsely grated: Cucumber, Lebanese, unpeeled, raw
- Garlic, finely grated, for the tzatziki: Garlic, peeled, fresh, raw
- Fresh dill, chopped: Dill, fresh, raw
- Ripe tomatoes, cut into wedges: Tomato, common, raw
- Lebanese cucumber for the salad, chopped: Cucumber, Lebanese, unpeeled, raw
- Red onion, thinly sliced: Onion, mature, red skinned, raw
- Feta, crumbled: Cheese, fetta (feta)
- Lemon juice for the salad: Juice, lemon
- Extra-virgin olive oil for the salad: Oil, olive
- Pita breads, 4 × about 60 g: Bread, flat (pita or Lebanese), white, commercial