Description
This Grilled Chicken Souvlaki recipe is a vibrant and flavorful Greek-inspired dish perfect for a quick weeknight meal. Tender chicken breast pieces are marinated in a zesty blend of lemon, garlic, oregano, and olive oil, skewered, and grilled to juicy perfection. Served with a refreshing cucumber-dill tzatziki sauce and warm pita bread, it offers a delicious balance of smoky, tangy, and fresh flavors that will quickly become a family favorite.
Ingredients
Scale
For the Chicken Souvlaki
- 1 pound Boneless skinless chicken breasts (Cut into 1” pieces)
- 1 teaspoon Kosher salt (Adjust quantity to taste)
- 1/2 teaspoon Freshly ground black pepper
- 3 tablespoons Extra-virgin olive oil
- 1 each Juice of 1 lemon
- 6 cloves Garlic (Smashed)
- 1 tablespoon Dried oregano
For the Tzatziki Sauce
- 1/2 cup Greek yogurt (Whole fat preferred)
- 1/2 each Juice of 1/2 lemon
- 1/3 cup Finely chopped cucumber
- 1 clove Minced garlic
- 1 tablespoon Freshly chopped dill
- 1 pinch Red pepper flakes (Optional)
- Salt and freshly ground black pepper to taste
To Serve
- 4 pieces Pita (Warmed)
- 1 cup Thinly sliced tomatoes
- 2 cups Chopped romaine lettuce
Instructions
- Make the Marinade: In a large bowl, whisk together the olive oil, lemon juice, smashed garlic cloves, dried oregano, kosher salt, and freshly ground black pepper until well combined.
- Marinate the Chicken: Add the cut chicken pieces to the marinade and toss to coat thoroughly. Cover and refrigerate for at least 30 minutes or up to 24 hours to allow the flavors to penetrate the meat deeply.
- Prepare the Tzatziki Sauce: While the chicken is marinating, combine the Greek yogurt, finely chopped cucumber, juice of half a lemon, minced garlic, freshly chopped dill, salt, pepper, and optional red pepper flakes in a bowl. Mix well and refrigerate until ready to serve, allowing the flavors to meld.
- Soak Skewers: If using wooden skewers, soak them in water for at least 30 minutes to prevent them from burning on the grill during cooking.
- Thread the Chicken: Remove the chicken from the marinade and thread the pieces evenly onto the skewers, leaving a little space between each piece for even cooking.
- Preheat the Grill: Heat your grill to medium-high heat, ensuring the grates are clean and lightly oiled to prevent sticking.
- Grill the Chicken: Place the chicken skewers on the hot grill and cook for about 6 minutes on each side, until the chicken is golden brown and reaches an internal temperature of 165°F (75°C), indicating it’s cooked through.
- Warm the Pita: While the chicken finishes grilling, warm the pita bread on the grill or in a skillet until soft and pliable.
- Assemble and Serve: Serve the grilled chicken skewers inside the warm pita, topped with the chilled tzatziki sauce, sliced tomatoes, and chopped romaine lettuce for a classic souvlaki experience.
Notes
- Marinating the chicken longer (up to 24 hours) intensifies the flavor and tenderizes the meat.
- If you do not have a grill, the skewers can be cooked under a broiler or on a stovetop grill pan.
- For an authentic touch, use Greek oregano if available.
- Soaking wooden skewers is essential to avoid burning during cooking.
- The tzatziki sauce can be made a day ahead to develop better flavors.
- Adjust the red pepper flakes in the sauce to control spice level.
- Use whole fat Greek yogurt for creamier tzatziki.
