Chicken Souvlaki Tzatziki


  • Prep time: 25
  • Serves: 4
  • Recipe tags:
  • Posted: 9th July 2015


  • 4 Denninger’s boneless, skinless chicken breast
  • 1 bottle Garlic Expressions Marinade
  • 1 small onion, sliced
  • 4 Naan breads
  • 2 medium tomatoes, sliced
  • Wooden barbeque sticks, soaked in water for 20 mins


  • 113 g Woolwich Chevrai, Tzatziki
  • 1/4 cup sour cream or crème fraiche
  • 1/2 seedless cucumber peeled and finely diced
  • 1-2 tbsp milk
  • 1 tbsp fresh basil, chopped
  • 1 tbsp fresh chives, chopped
  • 1 tbsp fresh garlic, chopped
  • 1 tbsp shallot, chopped
  • sea salt & fresh ground pepper


Preheat grill for medium-high heat. Cut the chicken in 1 1/2 inch pieces and marinate a minimum of two hours or overnight. Thread onto skewers alternating with onion slices.

Lightly oil grate. Cook for 10 to 15 minutes, or to desired doneness, turning skewers frequently for even cooking. Remove meat from each skewer on to the middle of a Naan read.  Top with tomato slices and Tzatziki.


Place cucumber in a colander, sprinkle with salt, stir and let drain for 15 minutes. Blend the sour cream and chevrai cheese. Add in milk until desired consistency is reached. Mix in cucumbers, herbs, shallots, salt and pepper.