Description
This Greek Chicken Souvlaki recipe features tender, marinated chicken skewers infused with classic Mediterranean flavors such as garlic, oregano, and lemon. Perfectly grilled to juicy perfection, these souvlaki skewers are served with fresh pita, homemade tzatziki sauce, and traditional vegetable fixings, making it an authentic taste of Athens right at your table.
Ingredients
Scale
For 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
For Chicken
- 2 1/2 lb organic boneless skinless chicken breast, fat removed, cut into 1 1/2 inch pieces
Pita Fixings
- Greek pita bread
- Tzatziki Sauce (prepared as per recipe)
- Sliced tomato
- Sliced cucumber
- Sliced onions
- Kalamata olives
Optional Sides
- Greek salad
- Roasted garlic hummus
- Mezze platter
- Watermelon and cucumber salad
Instructions
- Prepare Marinade: In a small food processor bowl, combine garlic, oregano, rosemary, paprika, salt, pepper, olive oil, white wine, and lemon juice. Pulse until ingredients are well blended. Do not add bay leaves at this stage.
- Marinate Chicken: Place chicken pieces in a large bowl and add bay leaves. Pour marinade over the chicken and toss until all pieces are evenly coated. Cover tightly and refrigerate for 2 hours or overnight for best flavor. For a quicker option, marinate for 30 minutes at room temperature.
- Soak Skewers and Prepare Fixings: Soak 10 to 12 wooden skewers in water for 30 to 45 minutes to prevent burning. Prepare tzatziki sauce, sliced vegetables, and any optional sides you wish to serve.
- Thread Chicken on Skewers: Once marinated, thread the chicken pieces evenly onto the soaked skewers.
- Preheat Grill: Heat an outdoor grill or griddle over medium-high heat. Brush the grates with a bit of oil to prevent sticking.
- Grill Chicken: Place chicken skewers on the grill or griddle and cook for about 5 minutes total, turning frequently to brown all sides evenly. The internal temperature should reach 160°F; it will continue to 165°F while resting. Lightly brush the chicken with reserved marinade during grilling, discarding any leftover marinade afterwards.
- Rest Chicken and Grill Pitas: Remove the chicken skewers from the grill and transfer to a serving platter. Let rest for 3 minutes. Briefly grill pita bread on the grill, then keep warm.
- Assemble Souvlaki Pitas: Spread tzatziki sauce on each pita. Remove chicken pieces from skewers and add them to the pita. Top with sliced tomato, cucumber, onions, and Kalamata olives. Serve immediately.
- Optional Serving Suggestions: Enhance your meal with Greek salad, watermelon and cucumber salad, roasted garlic hummus, or a mezze platter for a complete Mediterranean feast.
Notes
- If short on time, marinate chicken for 30 minutes at room temperature instead of 2 hours in the fridge.
- Grilled souvlaki keeps well refrigerated for up to 3 days when removed from skewers and stored in an airtight container.
- Soaking wooden skewers prevents them from burning on the grill.
- Use quality extra virgin olive oil and fresh spices for the best authentic flavor.
- Adjust grilling time if using thicker or thinner pieces of chicken to ensure proper cooking.
Nutrition
- Serving Size: 1 skewer with pita and toppings
- Calories: 320 kcal
- Sugar: 2 g
- Sodium: 480 mg
- Fat: 14 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 85 mg
