Greek poutine

 Cooking 23 minutes
 Preparation 30 minutes
 2 servings


250 ml (1 cup) of 5% Greek yogurt
Juice and zest of half a lemon
30 ml (2 tbsp.) of olive oil
15 ml (1 tbsp.) of chopped fresh dill
5 ml (1 tsp) of dried oregano
2 minced garlic cloves
Salt and pepper to taste

1 chicken breast, about 250 g (½ lb), cut into large cubes
½ small red onion, minced
2 packs (2 x 397 g) of Florette Greek Potatoes
1 bag (200g) of cheese curds
250 ml (1 cup) of homemade or store-bought poutine sauce
½ Lebanese cucumber, finely diced
Fresh dill to taste


  1. In a bowl, mix all the ingredients for the marinade then adjust the seasoning. Reserve half of the marinade in the fridge for serving.
  2. Place the chicken cubes in the remaining yogurt mixture. Marinate in the fridge for 1 hour.
  3. Slice the onion and let it soak in ice water for 30 minutes to reduce its intense taste. Drain the onions and reserve.
  4. Preheat the oven to 425°F (215°C). Lightly pat the potatoes dry and roast for 15 minutes on a baking sheet lined with parchment paper.
  5. Meanwhile, assemble 4 skewers with the chicken cubes. Discard the rest of the marinade.
  6. In a skillet over medium-high heat or on the BBQ grill, cook the skewers for 3 to 4 minutes on each side
  7. In a small saucepan, or in the microwave, heat the poutine sauce.
  8. In 2 plates, share the potatoes, the cheese and pour the hot sauce. Place the skewers, a little of the reserved yogurt mixture then sprinkle with cucumber, red onion and dill.

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