The Best Chicken Souvlaki Recipe: In Greece, “souvla” means “skewer,” and “souvlaki” means “tender pieces of marinated meat that have been skewered and cooked on a grill.” Different kinds of meat can be used.
The Best Chicken Souvlaki Recipe
But I used chicken because it’s quick and easy to make and makes a soft, tasty main dish that goes well with vegetables for a quick summer dinner or with a salad for a healthy lunch. Grills ready? You can make souvlaki at home, and it’s really simple. Follow my top suggestions listed below the recipe to get it right.
Ingredients
- 1 1/2 lb. boneless skinless chicken breasts, cut into 1″ pieces
- Kosher salt
- Freshly ground black pepper
- 3 Tbsp. extra-virgin olive oil
- Juice of 1 lemon
- 6Â cloves garlic, smashed
- 1Â Tbsp. dried oregano
- 1/2 c. Greek yogurt, preferable whole fat
- Juice of 1/2 lemon
- 1/3 c. finely chopped cucumber
- 1Â clove garlic, minced
- 1Â Tbsp. freshly chopped dill
- Kosher salt
- Freshly ground black pepper
- Pinch red pepper flakes
- Pita, warmed
- Thinly sliced tomatoes
- Chopped romaine
InstructionÂ
Season the chicken with salt and pepper in a big bowl, then toss it to coat it. Combine the oregano, garlic, oil, and lemon juice. Toss the vegetables to cover them.
You can cover it and leave it at room temperature for 30 minutes, or you can put it in the fridge and leave it there for up to 24 hours.
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Make the tzatziki at the same time. Put the yogurt, lemon juice, cucumber, garlic, and dill in a medium bowl.
Include red pepper flakes, salt, and pepper in the seasoning. Put it in the fridge until you’re ready to use it.
Soak wooden skewers in water for at least 30 minutes before you start cooking. Put the grill or grill pan on medium-high heat to get it ready. Thread the chicken onto the skewers very carefully.
It should take about 6 minutes per side to grill until golden and the internal temperature hits 165°.
Serve in warm bread with tzatziki, tomatoes, and romaine if you want.
