Tzatziki and souvlaki skewers

During our last vacation, we stopped at Nafplio, in the Peloponnese. It was only April then, but the Greek sun was there and it was already very hot. We started the day of visit by the Palamidi fortress. To reach it, you have to climb very, very high, but it’s magnificent.
When we came back down it was already late and we were completely exhausted and hungry. To recover, we sat down (not to say dropped) on the terrace of a restaurant, with the simple intention of recovering some strength by eating a small salad. I think it was actually the best salad I’ve had in my life. Simply good vegetables, souvlaki skewers, tzatziki and toasted bread as an accompaniment and a sumptuous setting. It was bliss in every bite.

A happiness that I wanted to reproduce at home. The scenery wasn’t the same, the vegetables weren’t sun-kissed, but the souvlaki skewers and tzatziki were delicious.
For the souvlaki, I used the delicious chicken, pork and beef skewers that I had just received from Like at the butcher’s. You can also make them yourself from marinated pieces of meat of your choice.


300 g Greek yogurt (Total)
1 cucumber
2 cloves garlic
1 small bunch of mint
1 lemon juice
2 tbsp olive oil
salt pepper

Grate the cucumber with a coarse grater.
Place it in a colander with a little salt.
After 30 minutes, squeeze it firmly between your hands to extract as much water as possible.

Puree the garlic.

Mix the drained cucumber, yoghurt, garlic purée, lemon juice and olive oil.
Add the finely chopped mint leaves.
Season and mix.


12 skewers or 400 g of pork, chicken or beef
1 tbsp lemon juice
3 tbsp olive oil
1 clove of garlic
dried oregano

Place the skewers or meat in a dish and leave to marinate for a few hours (better, overnight) in the mixture of lemon juice, olive oil, finely chopped garlic and oregano.

If they are not already ready, make the skewers by pricking the marinated meat on wooden skewers.

Cook on the plancha.

Serve with tzatziki and a Greek salad.

To finish: I give you the recipe for the Greek salad as I was able to eat it as soon as it is the season for tomatoes from the garden.

Greek yogurt is very different from the “Greek-style” yogurt we find here.
You can find them at Monoprix. Otherwise, you can also use the Danio, which is more easily found by letting it drain for a while in a fine strainer.

Personally, I rarely peel cucumbers. If the skin is bitter, you can do this entirely, or only every other strip.

In the tzatziki, it is also possible to add dill.

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