Main Course

Lemon-Yoghurt Chicken Skewers Greek Tzatziki Bowls

Lemon Yoghurt Chicken Skewers Greek Tzatziki Bowls


For the Skewers

  • 2 large chicken breasts, each cut into 8-10 bite-size chunks
  • 6 heaped TBSP Clandeboye Natural Yoghurt
  • 1 heaped teaspoon paprika
  • 1 heaped teaspoon turmeric powder
  • 1 heaped teaspoon dried oregano (or mixed herbs)
  • 1 clove of garlic, crushed
  • Zest and juice of 1 lemon
  • Salt & Pepper, to season

For the Tzatziki

  • 2-3 TBSP natural yogurt per person
  • 1 small red onion, very finely chopped
  • ¼ cucumber washed, grated and moisture squeezed out
  • Salt & pepper, to season

For the Bowls

  • 1 x 450g pack of pre-cooked Quinoa (either white, red or a mix)
  • 2 handfuls of rocket or mixed baby leaves
  • 10-12 baby tomatoes, quartered
  • ¼ cucumber, deseeded and cut into slices (or small chunks)
  • 6 olives per person
  • 2-3 TBSP crumbled feta
  • 1 TBSP olive oil and 1 TBSP of your favourite vinegar

Made with Clandeboye Estate

Natural Yoghurt Large

Natural Yoghurt



  1. Mix the marinade ingredients together in a bowl, stir until combined. Add the chicken and stir to coat. Leave to marinade for at least an hour.
  2. Put 4-5 chunks of chicken on wooden skewers. Heat some olive oil in a frying pan and saute the chicken skewers until they start to char slightly, turn over and do the same on the other side
  3. Put the skewers in an oven heated to 200C for ten minutes.
  4. Meanwhile, assemble the Salad bowl ingredients in a shallow bowl and drizzle over the dressing.
  5. When the chicken skewers are cooked, put them on top of the salad with a couple of TBSPs of Tzatziki on the side. Crumble over the feta cheese.
  6. Additional serving suggestions: Scatter with finely chopped spring onions, chopped red chillies, toasted pine nuts and chopped flat leaf parsley.