Chicken Skewers with Tzatziki

December 03 2018

The Mediterranean diet is well-known for being good for your heart. A recent article by The Telegraph revealed that the diet is apparently better for the heart than taking statins. Research published in the journal BMC Medicine revealed that Britons could benefit from eating the diet.

That’s why we’ve prepared this super-easy and tasty Mediterranean-inspired dish for you.


Chicken skewers:

  • 4 skewers
  • 500g of chicken breast, chopped into squares
  • 2 zucchini, cut into halves
  • 1 teaspoon of oregano
  • 1 teaspoon of thyme
  • 30 ml of extra virgin olive oil


  • 250 ml of Greek yoghurt
  • ½ a fresh cucumber
  • 2 teaspoons of lemon juice
  • 2 chopped garlic cloves
  • 1 teaspoon of extra virgin olive oil
  • ½ teaspoon of paprika
  • 3 fresh mint leaves
  • Salt and pepper (optional)


For the tzatziki:

  • Grate the ½ cucumber. Dice a few mint leaves.
  • Pour the Greek yoghurt into a serving bowl, adding the grated cucumber. Stir in the chopped garlic and the paprika. Pour in a teaspoon of extra virgin olive oil, and add the diced mint leaves.
  • Add a little extra flavour with a small amount of salt and pepper if you feel it needs it.

For the chicken skewers:

  • Coat the chicken with a thin layer of olive oil. Grill chicken pieces separately on low heat for 15 minutes (or until cooked through). Add some salt, oregano and thyme for flavour.
  • While the chicken is cooking, cut the zucchini into thin strips.
  • Once the chicken is ready, remove it from the heat. Do not turn grill off yet.
  • Roll zucchini strips and place each slice on a skewer with a piece of chicken breast. Repeat until skewer is full.
  • Place the skewer on the heat for two minutes for zucchini to brown slightly. Add any more oregano and thyme to flavour the zucchini.
  • Remove and serve with tzatziki.


Combining the zucchini with the chicken breasts creates a protein meal that is light on saturated fats and high in nutrition. Also, as we only gently sear the zucchini, we can ensure that the nutrients within the vegetable are not denatured. We also love Greek yoghurt, as it is richer in protein than regular yoghurt.

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