Description
This authentic Greek Chicken Souvlaki recipe brings the flavors of Athens to your table with tender, marinated chicken grilled to perfection and served with classic Tzatziki sauce, fresh pita, and vibrant veggie fixings. Perfect for an indoor or outdoor grill, this recipe includes detailed marinade preparation and serving suggestions for a delicious Mediterranean meal.
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
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 (prepare 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 the marinade: In a small food processor, combine garlic, dried oregano, dried rosemary, sweet paprika, Kosher salt, black pepper, olive oil, dry white wine, and lemon juice. Pulse until smooth and well combined. Do not add bay leaves yet.
- Marinate the chicken: Place the chicken pieces in a large bowl. Add the bay leaves, then pour the marinade over the chicken. Toss well to coat all pieces evenly. Cover tightly and refrigerate for 2 hours or overnight for best flavor.
- Soak skewers and prepare sides: Soak 10 to 12 wooden skewers in water for 30 to 45 minutes. While soaking, prepare the Tzatziki sauce and slice the pita fixings including tomato, cucumber, onions, and olives. Prepare any optional sides like Greek salad or roasted garlic hummus as desired.
- Thread the chicken: When ready to cook, thread the marinated chicken pieces evenly onto the soaked skewers.
- Grill the chicken: Preheat outdoor grill or griddle to medium-high heat. Brush grill grates lightly with oil to prevent sticking. Place the chicken skewers on the grill and cook for about 5 minutes total, turning frequently to achieve even browning. The internal temperature should reach 160°F; it will rise to 165°F as it rests. Brush the chicken lightly with leftover marinade during grilling, then discard any remaining marinade.
- Rest and warm pitas: Transfer the cooked chicken skewers to a serving platter and let them rest for 3 minutes. Meanwhile, briefly grill the pita breads on the grill or griddle until warm and slightly charred.
- Assemble souvlaki pitas: Remove chicken pieces from the skewers. Spread a generous layer of Tzatziki sauce on each warm pita, then add grilled chicken pieces. Top with sliced tomatoes, cucumbers, onions, and Kalamata olives. Serve with optional sides as desired.
Notes
- If short on time, marinate the chicken for 30 minutes at room temperature before grilling instead of 2 hours or overnight.
- Grilled souvlaki can be stored in the refrigerator for up to 3 days. Remove chicken from skewers and store in an airtight container.
- Use high-quality Greek extra virgin olive oil and fresh herbs for authentic flavor.
- Adjust grilling time based on your grill’s heat level to avoid overcooking.
- For added smoky flavor, use a charcoal grill if available.
- Serve with additional lemon wedges for extra brightness.
Nutrition
- Serving Size: 1 skewer with pita and toppings
- Calories: 320 kcal
- Sugar: 2 g
- Sodium: 450 mg
- Fat: 15 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 85 mg
