Chicken Souvlaki Kabobs

Ingredient Spotlight

Plain Greek yogurt (for tzatziki)

Greek yogurt is a strained, thicker style of yogurt with a tangy flavor and higher protein content originating from Greece; it’s the traditional base for tzatziki. It’s found in the refrigerated dairy aisle of most supermarkets. If you can’t find it or want a closer texture, strain plain regular yogurt in a cheesecloth or coffee filter for an hour or two, or use labneh; sour cream can work in a pinch but will be richer and less tangy.

Ingredient Spotlight

English or Persian cucumber (grated and drained)

English cucumbers (long, thin, mostly seedless) and Persian cucumbers (small, thin-skinned) are milder and less watery/bitter than common slicing cucumbers and are preferred for tzatziki because they require less seeding and have thin skins. They’re common in many grocery stores but may be labeled differently than standard garden cucumbers. A good substitute is a regular slicing cucumber that has been peeled, halved and seeded, then grated and well-drained to remove excess moisture.

Ingredient Spotlight

Fresh dill (chopped)

Dill is a feathery herb used widely in Mediterranean, Eastern European, and Middle Eastern cooking; it has bright, slightly anise-like and citrusy notes that complement yogurt-based sauces. You’ll find it in the produce department, often sold in bunches or small clamshells. If unavailable, use a small amount of tarragon, fennel fronds, or a combination of parsley plus a touch of lemon zest as substitutes, but expect a change in the exact flavor profile.