Description
This authentic Greek Chicken Souvlaki recipe delivers juicy, marinated chicken pieces grilled to perfection on skewers, paired with fresh pita bread and tangy homemade Tzatziki sauce. Perfect for indoor or outdoor grilling, this dish captures the flavors of the streets of Athens and makes a delicious, gluten-free meal ideal for gatherings or weeknight dinners.
Ingredients
Scale
Souvlaki Marinade
- 10 garlic cloves, peeled
- 2 tbsp dried oregano
- 1 tsp dried rosemary
- 1 tsp sweet paprika
- 1 tsp Kosher salt
- 1 tsp black pepper
- 1/4 cup Private Reserve Greek extra virgin olive oil
- 1/4 cup dry white wine
- Juice of 1 lemon
- 2 bay leaves
Chicken
- 2 1/2 lb organic boneless skinless chicken breast, fat removed, cut into 1 1/2 inch pieces
Pita Fixings
- Greek pita bread (quantity as needed for skewers)
- Tzatziki Sauce (prepared according to recipe)
- Sliced tomato, cucumber, onions, and Kalamata olives (to taste)
Optional Sides
- Greek salad
- Roasted garlic hummus
- Mezze platter
- Watermelon and cucumber salad
Instructions
- Prepare the marinade. In a small food processor, combine garlic, oregano, rosemary, paprika, salt, pepper, olive oil, white wine, and lemon juice (do not add bay leaves). Pulse until the mixture is well combined and smooth.
- Marinate the chicken. Place the chicken pieces in a large bowl. Add bay leaves, then pour the marinade over the chicken. Toss well to coat all the pieces. Cover the bowl tightly and refrigerate for 2 hours or overnight for best flavor. For a quicker option, marinate 30 minutes at room temperature covered.
- Prepare skewers and fixings. Soak 10 to 12 wooden skewers in water for 30 to 45 minutes to prevent burning. Prepare Tzatziki sauce and chop pita fixings including sliced tomato, cucumber, onions, and Kalamata olives. Prepare optional sides if desired.
- Thread the chicken. Remove the chicken from the marinade and thread the pieces evenly onto the soaked skewers.
- Preheat grill or griddle. Brush grill grates with oil and heat over medium-high heat. Place the chicken skewers on the grill or griddle and cook for approximately 5 minutes, turning frequently for even browning. Use an instant-read thermometer to ensure the internal temperature reaches 160°F as it will rise to 165°F while resting. Lightly brush with remaining marinade during cooking then discard any leftover marinade.
- Rest the chicken and prepare pita. Transfer the cooked skewers to a serving platter and let rest for 3 minutes. Briefly grill the pita bread to warm it and keep warm until ready to assemble.
- Assemble souvlaki pitas. Remove chicken pieces from skewers. Spread Tzatziki sauce on warm pita bread, add grilled chicken pieces, then top with sliced vegetables and Kalamata olives. Serve with optional sides for a full meal experience.
Notes
- If short on time, marinate chicken for at least 30 minutes at room temperature covered instead of 2 hours or overnight.
- Unthread cooked chicken from skewers before refrigerating. Store in airtight container; keeps well for up to 3 days.
- Use high-quality Greek extra virgin olive oil and fresh spices for authentic flavor.
- Wooden skewers must be soaked to prevent burning on the grill.
- Adjust grill heat as needed to avoid burning and ensure even cooking.
- For a vegetarian option, substitute chicken with marinated vegetables or tofu using same marinade.
Nutrition
- Serving Size: 1 skewer with pita and toppings
- Calories: 320 kcal
- Sugar: 3 g
- Sodium: 480 mg
- Fat: 14 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 32 g
- Cholesterol: 75 mg
