Description
This authentic Greek Chicken Souvlaki recipe features tender marinated chicken skewers grilled to perfection and served with a refreshing homemade tzatziki sauce. Perfect for a flavorful Mediterranean meal, it includes instructions for marinade preparation, grilling the chicken, baking pita breads, and assembling the classic souvlaki wrap with fresh tomatoes, onions, and optional fried potatoes.
Ingredients
Units
Scale
Chicken Souvlaki
- 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
- 8-9 wooden skewers
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
- pinch of salt
- salt and freshly ground pepper to taste
To Serve
- 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 leaves (optional)
- salt and freshly ground pepper to taste
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 well using your hands, cover with plastic wrap, and refrigerate for 30 to 60 minutes to marinate.
- Make the Tzatziki Sauce: Peel and remove the seeds from the cucumber, then grate it into a large bowl. Season with salt and freshly ground pepper and let sit for 10 minutes. Wrap the grated cucumber in a clean towel and squeeze out excess water. In a blender, combine olive oil and minced garlic until mixed. In a bowl, mix the cucumber, blended garlic and olive oil, strained yogurt, red wine vinegar, and a pinch of salt until smooth. Refrigerate the tzatziki and serve cold.
- Prepare the Skewers: Cut wooden skewers to fit your grill or griddle pan and soak them in water to prevent burning. Thread chicken pieces comfortably onto the skewers.
- Cook the Chicken Souvlaki: Preheat a grill or griddle pan over high heat. Grill the chicken skewers for 8 to 10 minutes, turning occasionally, until well colored and fully cooked through.
- Prepare the Pita Breads: Preheat the oven to 250°C. Brush pita breads with olive oil on both sides and season with salt and oregano. Place a large oven tray upside down on the bottom rack and arrange the pita breads on top. Bake for 2 minutes until warm and slightly toasted. Alternatively, use a griddle pan or grill.
- Assemble and Serve: On a serving platter, arrange sliced red onions and top with the cooked chicken souvlaki skewers. Drizzle with extra virgin olive oil and a squeeze of lemon juice. Serve warm with pita breads, tzatziki sauce, sliced tomatoes, optional fried potatoes, and fresh romaine lettuce. For a wrapped souvlaki, spread tzatziki on pita, add chicken, onions, tomatoes, and potatoes, then wrap like a sandwich.
Notes
- Marinate the chicken for at least 30 minutes, but up to 1 hour for deeper flavor.
- Soaking wooden skewers in water prevents them from burning during grilling.
- The cucumber must be well squeezed to avoid watery tzatziki.
- Use fresh oregano if available for more aromatic flavor.
- Fried potatoes add an authentic touch inside the souvlaki wrap but can be omitted for a lighter meal.
- Pita breads can be warmed on a grill or griddle pan if an oven is unavailable.
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 mg
