Engadin chicken and tzatziki

Swiss dish and Greek sauce for the most blissful Aperirecipe in the world.

Today, La Pettegola leads you to discover a curious Aperirecipe originated from the combination of flavors between the sea and the alps. The Engadin chicken and tzatziki is fresh and tasty to the right point and will make your aperitif an unforgettable event.


  • 1 chicken breast
  • Half a jar mustard
  • 200 ml  double cream
  • 1 egg
  • Greek yogurt to taste
  • 2 cucumbers
  • Salt to taste
  • Skewers
  • Banfi extra virgin olive oil


First, prepare the marinade with the cream, mustard, egg, and a pinch of salt. Once this is done, cut the chicken breast into pieces of about 3-4 cm and rest in the marinade for at least 12 hours. In the meantime, peel the cucumbers and remove the seeds. Grate with large meshes, salt and for at least 4 hours, to lose as much water as possible. After that add to the Greek yogurt and adjust pepper and oil.

At this point remove the chicken from the marinade, dredge in breadcrumbs and put the pieces on the skewers. Bake at 200° º C for 50/60 minutes on the lowest rack of the oven and turn halfway through. When they are ready, serve them with the tzatziki.

As you see the preparation of this Aperirecipe is not fast, but the steps are quite simple. By getting organized  a little in advance, you can surprise your guests with a truly amazing Engadin chicken, which they can enjoy mitigating the intensity of its taste with the freshness of the Greek sauce. A must try!

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