Chicken souvlaki with raita

Chicken souvlaki with raita

Katie Caldesi never disappoints when it comes to healthy recipes inspired by cuisines from around the world. Your family will love these Greek chicken skewers, marinated with flavors from Cyprus, and served with an Indian-inspired yogurt dip made with tomatoes and cucumbers.

Chicken souvlaki with raita

Katie Caldesi never disappoints when it comes to healthy recipes inspired by cuisines from around the world. Your family will love these Greek chicken skewers, marinated with flavors from Cyprus, and served with an Indian-inspired yogurt dip made with tomatoes and cucumbers.
USMetric
4 servingservings

Ingredients

Marinade
  • 1 tsp 1 tsp coriander, ground
  • 1 tsp 1 tsp dried oregano
  • 1 tsp 1 tsp paprika powder
  • 1 1 large garlic clove, gratedlarge garlic cloves, grated
  • 1 tsp 1 tsp ground black pepper
  • 2 tsp 2 tsp lemon juice
  • 1 tsp 1 tsp hot sauce (optional)
  • 2 tsp 2 tsp salt
  • 3 tbsp 3 tbsp extra virgin olive oil
Souvlaki
  • 1¾ lbs 800 g chicken breast, cut into cubeschicken breasts, cut into cubes
  • 1 (4 oz.) 1 (110 g) red onion, cut into wedgesred onions, cut into wedges
  • 1 (4 oz.) 1 (120 g) red bell pepper, cut into squaresred bell peppers, cut into squares
Cucumber and tomato raita
  • ¼ (1 oz.) ¼ (28 g) red onion, finely choppedred onions, finely chopped
  • 3 oz. (723 tbsp) 85 g (110 ml) tomato, deseeded and finely choppedtomatoes, deseeded and finely chopped
  • 3 oz. 85 g cucumber, finely chopped
  • 1 cup (613 oz.) 240 ml (180 g) Greek yogurt (4% fat)
  • 1 tbsp 1 tbsp fresh mint or fresh parsley or fresh dill, finely chopped
  • salt and pepper to taste
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Instructions

Instructions are for 4 servings. Please modify as needed.

  1. Thorougly mix all the marinade ingredients in a bowl.
  2. Add the chicken, onion, and red peppers to the bowl and mix to coat well. Cover and refrigerate for a minimum of 30 minutes or overnight.
  3. Meanwhile, prepare the cucumber and tomato raita by mixing all riata ingredients. Season to taste and set aside in the fridge.
  4. Soak wooden skewers in water and preheat the grill/barbecue (or oven) with the lid down until the temperature reaches 350°F (180°C).
  5. Thread the marinated chicken and vegetables alternately onto your skewers. Grill for five to seven minutes until they are just browned. Turn over and grill for another 5-7 minutes. If you are using the oven bake for 20 minutes or until the internal temperature of the chicken reaches 175°F (80°C).
  6. Serve the skewers as soon as they are cooked with the raita and lemon wedges.

Tips

Cucumber and tomato raita will keep covered in the fridge for up to two days.

Feel free to substitute the raita with aioli or tzatziki.

This dish is delicious with a traditional greek salad.

Diet Doctor's recipe team has slightly adjusted this recipe to follow our guidelines. You’ll find the original recipe in Katie's cookbook, "The Low Carb Weight‑Loss Cookbook".

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