Chicken skewers with tzatziki and potatoes

Name: Chicken skewers with tzatziki and potatoes
Total time: 40 min
Yield: 4 servings
Cuisine: Lithuanian
Ingredients: 500 g chicken breast (raw); 200 g bell pepper; 100 g onion; 150 g natural yoghurt; 150 g cucumber; 600 g potatoes (raw); 15 g rapeseed / sunflower oil

A taste of summer in the garden, on the grill or in the oven. The marinade comes from whatever's in the fridge.

⏱ 40 min · serves 4 · Lithuanian home cooking · Not spicy at all

353kcal

33 gprotein

35 gcarbs

9 gfat

5 gfibre

Per serving, out of 4. Worked out from the grams of each ingredient using a food database – so it's approximate.

Allergens: Milk

Ingredients (serves 4)

Chicken breast (raw)500 g
Bell pepper200 g
Onion100 g
Natural yoghurt150 g
Cucumber150 g
Potatoes (raw)600 g
Rapeseed / sunflower oil15 g

Also: Garlic, lemon juice, sweet paprika, dill, salt, pepper

Method

Get ready: cut the chicken breast into 3 cm pieces. Cut the pepper and onion into pieces of a similar size. Soak the wooden skewers in water.
In a bowl, mix the chicken with 15 g oil (1.5 tbsp), minced garlic, lemon juice, sweet paprika, pepper and a little salt. Cover and leave in the fridge for 30 min.
While the chicken marinates, peel the potatoes, cover with water and cook over medium heat for 20–25 min until soft. Preheat the oven to 220 °C (about 10 min).
Tzatziki: grate the cucumber, squeeze out the liquid and mix with 150 g yoghurt, minced garlic and dill. Season lightly with salt and keep in the fridge.
Thread the chicken, pepper and onion onto the skewers, alternating them. Wash your hands, and the knife and board that touched the raw chicken.
Lay the skewers on a baking tray lined with baking paper and bake in the oven at 220 °C for 15–20 min, turning halfway. On a grill, cook over medium heat for the same time.
Check the thickest piece: no pink left inside and the juices run clear (or a thermometer reads 75 °C). Serve with the potatoes and tzatziki.

Tips

Marinate for at least 30 min (or overnight in the fridge) – the meat will be more tender.
Soak wooden skewers in water first – they won't burn.
Cook to a core temperature of 75 °C – chicken must be cooked all the way through.
Want it hotter? Hot paprika or chilli in the marinade.
Want it lighter? Half the potatoes, more veg on the skewers.

How much should you actually eat?

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Find this recipe in

Lunch Dinner Lithuanian classics Cheap recipes Chicken Low calorie High protein Oven Gluten-free

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We haven't tested this recipe in our own kitchen yet – if you spot something off, let us know. Dumpli is a dumpling, not a doctor: for health questions, talk to your doctor.