Diet & Weight Magazine

Chicken Souvlaki with Raita

By Dietdoctor @DietDoctor1

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.

Rate recipe


  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 yogurt dip by mixing all the dip ingredients. Season to taste and set aside in the fridge.

  4. 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 yogurt dip and lemon wedges.


The yogurt dip will keep covered in the fridge for up to two days.

Feel free to substitute the dip 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".

Back to Featured Articles on Logo Paperblog