Use pork, beef or tofu instead of chicken.

Equipment Needed

Measuring cups and spoons, large skewers, knife, cutting board, mixing bowls, whisk and tongs



To make the marinade, combine the juice of a lemon, 1/2 cup olive oil, oregano, 1 tablespoon chopped garlic, xylitol sweetener, apple cider vinegar and sea salt and pepper to taste in a mixing bowl.

Whisk vigorously to emulsify. 

Dice the chicken breasts into large chunks and place in a mixing bowl.

Add half of the marinade and let rest for minimum one hour and optimally 12 hours in the fridge.

Once marinated, lay the chicken out on a baking sheet and skewer onto two large skewers.

Place the skewers on a grill pan over high heat for 5 to 7 minutes per side, or until an internal temperature of 165° has been reached.


To make the tzatziki sauce, grate the cucumber (we used a box grater). 

Transfer the grated cucumber into a clean kitchen cloth, scrunch up the corners and squeeze out as much excess water as you can.

Combine the Greek yogurt, 1 teaspoon chopped garlic, dill, 1 tablespoon olive oil and the grated cucumber in a mixing bowl and stir thoroughly to combine.

Let rest in the fridge one hour before serving. 

Dice all the remaining vegetables into large chunks and place in a bowl.

Add the black olives, crumbled feta and the remaining half of the marinade.

Stir thoroughly to combine and let rest in the fridge for one hour before serving.

Plate the grilled chicken souvlaki with the Greek salad, serve and enjoy! 

For more recipes from GoodLife Kitchen's International Food Series try: