Travel vibes

It’s probably just a small consolation in these weird times, but if you’re missing Greece I figured you might like this simple recipe for a souvlaki. I love a good souvlaki and it’s always one of the first things I eat when I go to Greece.

But with the current circumstances I haven’t been to Greece in a long time. I might decide to go this year if borders will reopen. I heard that they will reopen in May if all goes well. But as we all know, nothing is more unpredictable than the current situation.


So you might want to stay safe and make this souvlaki at home instead.

For making the tzatziki to go with this souvlaki I’ve used coconut yogurt. That might sound a bit strange but if you are intolerant of dairy this might be a great solution. I love the taste of this so try it before you say no.

If you do not like coconut yogurt, of course you can go ahead and substitute for regular yogurt. If neither of those appeal to you you can also use mayonaise instead.

For making the souvlaki I like to marinate the chicken overnight. That wat all the flavors have had sufficient time to be transferred to the chicken. If you have less time, at least make sure you let the chicken stand for a minimum of 30 minutes.


Serve with Greek salad

I love serving the souvlaki with a big Greek salad and a good olive oil over the top. It instantly brings me back to good times and Greek vibes. I so hope that we will be able to travel to Greece or anywhere other than my own country somewhere in the very near future.

There will be another press conference this Tuesday where possible new regulations are announced. I fear it’s not going to be really good news… Keeping my fingers and toes crossed.

In the meantime go ahead and make this souvlaki instead!

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Back to Greece with this delicious souvlaki recipe
Servings: 3 people


  • 400 gr chicken thigh in cubes


  • 4 tbsp olive oil
  • 2 tsp dried oregano
  • 1 tsp dried mint
  • 1 tsp paprika powder
  • ½ tsp cinnamon
  • 2 cloves garlic crushed


  • ½ clove garlic crushed
  • ½ cucumber grated and liquid squeezed out
  • 250 gr coconut yoghurt about 1-2 cups
  • fresh dille to taste
  • pepper and salt
  • serve with a greek salad


  • First start by making the marinade. Mix all the ingredients well. Add the chicken cubes and stir so all chicken is covered in some of the marinade. Leave to marinade for at least 30 minutes.
  • Make a skewer by placing the chicken cubes on wooden skewers and grill them in a frying pan or on the barbecue untill cooked through and golden.
  • In the meantime make the tzatziki by mixing the garlic and the cucumber through the coconut yogurt. Add salt, pepper and fresh dill to taste.
  • Serve the souvlaki with the tzatziki and a big Greek salad
Course: Dinner Dish
Cuisine: Greek
Keyword: chicken

Nutrition Information

Calories: 523kcal, Carbohydrates: 7g, Protein: 31g, Fat: 41g, Saturated Fat: 9g, Trans Fat: 1g, Cholesterol: 135mg, Sodium: 136mg, Potassium: 506mg, Fiber: 1g, Sugar: 4g, Vitamin A: 513IU, Vitamin C: 2mg, Calcium: 143mg, Iron: 2mg


The nutritional values above are calculated per portion. The details are based on standard nutritional tables and do not constitute a professional nutritional advice.

Did you make this recipe?Mention @simoneskitchen or tag #simoneskitchen!

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