Description
This authentic Greek Chicken Souvlaki recipe features tender marinated chicken skewers grilled to perfection, served with a refreshing homemade tzatziki sauce and warm pita bread. Perfect for a flavorful main course inspired by traditional Greek tavernas.
Ingredients
Units
Scale
Chicken Marinade
- 4 boneless chicken breasts (approx. 1 kg/35 ounces)
- 4 tbsps olive oil
- Juice of 1 lemon
- 1 clove of garlic, minced
- 2 tbsp dried oregano
- Salt and freshly ground pepper, to taste
Tzatziki Sauce
- 1 cucumber
- 2 cloves of garlic, minced
- 1/4 cup extra virgin olive oil
- 500g strained yogurt (18 ounces)
- 1-2 tbsps red wine vinegar
- A pinch of salt
- Salt and freshly ground pepper, to taste
Additional Ingredients
- 8 pita breads
- Olive oil, for brushing
- 1-2 tsps dried oregano
- 1 tomato, sliced
- 1 red onion, sliced
- Fried potatoes (optional)
- Romaine (cos) lettuce (optional)
- Salt and freshly ground pepper, to taste
- 8-9 wooden skewers
Instructions
- Prepare the Marinade: Cut the chicken breasts into 2-3 cm pieces and place them in a large bowl. Add olive oil, lemon juice, minced garlic, dried oregano, salt, and freshly ground pepper. Mix thoroughly with your hands to combine well. Cover the bowl with plastic wrap and refrigerate for 30 to 60 minutes to marinate.
- Make the Tzatziki Sauce: Peel and seed the cucumber, then grate it into a large bowl. Season with salt and pepper and leave it aside for 10 minutes. Wrap the grated cucumber in a clean towel and squeeze out the excess water. In a blender, combine olive oil and minced garlic and blend until smooth. In a bowl, mix the cucumber, blended garlic and olive oil, strained yogurt, red wine vinegar, and a pinch of salt. Blend or whisk until well combined, then refrigerate until serving. Always serve the tzatziki cold.
- Prepare the Skewers: Cut the wooden skewers to fit your grill or griddle pan. Soak them in water for at least 10 minutes to prevent them from burning. Thread the marinated chicken pieces onto the skewers, leaving space to ensure even cooking.
- Cook the Chicken: Preheat a grill or griddle pan over high heat. Cook the chicken skewers for 8 to 10 minutes, turning occasionally until the chicken is evenly cooked and nicely browned on all sides.
- Prepare the Pita Bread: Preheat the oven to 250 degrees Celsius. Brush pita breads on both sides with olive oil and sprinkle with salt and dried oregano. Place a large oven tray upside down at the bottom of the oven, then place pita breads on top of the tray. Bake for 2 minutes until warmed and slightly crisp. Alternatively, warm them on a griddle pan or grill.
- Serve: On a platter, arrange sliced red onions, then place the cooked chicken skewers on top. Drizzle extra virgin olive oil and a squeeze of lemon juice over the chicken. Serve immediately with warm pita breads and chilled tzatziki sauce. Optionally, serve the souvlaki wrapped with pita, tzatziki, onions, sliced tomato, fried potatoes, and romaine lettuce for a satisfying sandwich-style meal.
Notes
- Soaking wooden skewers in water before grilling prevents burning and smoking.
- For a thicker tzatziki, make sure to squeeze out as much moisture as possible from the grated cucumber.
- Marinate the chicken for at least 30 minutes but up to 1 hour to enhance flavor and tenderness.
- Use fresh lemon juice for the marinade and to drizzle over the cooked souvlaki for authentic taste.
- If pita bread is unavailable, flatbreads or wraps can be used as a substitute.
- Fried potatoes and romaine lettuce add a traditional Greek touch but are optional based on preference.
Nutrition
- Serving Size: 1 skewer
- Calories: 191 kcal
- Sugar: 0.3 g
- Sodium: 280 mg
- Fat: 8.3 g
- Saturated Fat: 1.4 g
- Unsaturated Fat: 5.8 g
- Trans Fat: 0 g
- Carbohydrates: 5.6 g
- Fiber: 0.8 g
- Protein: 23.3 g
- Cholesterol: 72.4 mg
