Keto Chicken Souvlaki With Mint Tzatziki

This recipe for keto kebabs is based on traditional souvlaki with an added twist of mint.

Baked in the oven, these kebabs are succulent and delicious both served hot and cold the next day.

Ideal for a summer dinner or if you fancy something a little bit different for lunch.

372 cals

Quantity

Serving Size

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Step 1

Add 6 wooden kebab skewers to a large bowl of water to soak.
Step 2

Add the chicken pieces to a large mixing bowl with the juice of ½ lemon, ¼ cup of olive oil, dried oregano, dried mint, 1 clove of minced garlic and ½ teaspoon of salt.
Step 3

Mix well with your hands to combine, cover and refrigerate for 30 minutes to marinade.
Step 4

Finely dice the cucumber and add to a small bowl. Sprinkle with a ¼ teaspoon of salt. This will help draw out any excess moisture. Leave to stand while the chicken marinates.
Step 5

Preheat the oven to 390 degrees Fahrenheit and line a shallow oven tray with baking paper.
Step 6

Remove the chicken from the fridge and start threading the meat onto the skewers, dividing evenly between the 6.
Step 7

Arrange side by side on the lined tray and place in the center of the oven for 18-20 minutes, until the chicken is cooked through.
Step 8

While the chicken is cooking, strain any excess water from the cucumber and blot dry.
Step 9

Add the yoghurt, tablespoon of olive oil, 1 clove of minced garlic, 2 teaspoons of lemon juice and a tablespoon of chopped fresh mint to a mixing bowl. Add the cucumber and stir well to combine. Refrigerate until ready to serve.
Step 10

Serve the cooked skewers with the minted yoghurt dip.

Ingredients