Greek Chicken Souvlaki Recipe with Tzatziki

Like Kaboba, the word Souvlaki simply means “meat on skewers.” But Greeks also use it to describe the actual meal—warm pita, loaded with perfectly marinated grilled meat and topped with Tzatziki sauce.

What goes into this souvlaki recipe?  Three simple things: an awesome Greek souvlaki marinade, quality chicken, and the pita fixings.

• Greek Souvlaki Marinade. It’s a simple marinade with the perfect balance of flavors—lots of raw garlic along with spices like oregano, rosemary, and sweet paprika. The liquid in this souvlaki marinade is a combination of excellent extra virgin olive oil, lemon juice, and dry white wine. If you have the time, let the chicken marinate for a couple of hours or overnight (refrigerated). But if not, even 30 minutes is enough to infuse the chicken with great flavor.

• Pita fixings. To assemble a mean grilled souvlaki, you need some warm Greek pita and a few fixings. I usually grill my pita just before servings. Greek Tzatziki sauce is a MUST!  And I typically add sliced tomatoes, cucumbers, onions and Kalamata olives.

This chicken souvlaki recipe will make between 10 and 12 skewers. And if you’re looking to turn it into a Mediterranean-style BBQ party, then consider adding a few salads and sides to go along.

Greek salad or this orzo salad are a natural addition, but Balela, Fathhoush, Grilled Zucchini Salad and this cooling Watermelon Salad would work as well. Make a large Mezze platter like this one, or a plate of creamy Roasted Garlic Hummus.

Finish this Greek affair with my favorite dessert: Baklava!

You really can’t go wrong with Greek souvlaki any night of the week! This chicken souvlaki recipe includes outdoor grill or grill pan instructions.

Ingredients

For Souvlaki Marinade

• 10 garlic cloves, peeled

• 2 tbsp dried oregano

• 1 tsp dried rosemary

• 1 tsp sweet paprika

• 1 tsp each Kosher salt and 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 (make according to this recipe)

• Sliced tomato, cucumber, onions, and Kalamata olives

  
  

Instructions

• Prepare the marinade. In the bowl of a small food processor, add garlic, oregano, rosemary, paprika, salt, pepper, olive oil, white wine, and lemon juice (do NOT add the dried bay leaves yet). Pulse until well combined.

• Place chicken in a large bowl and add bay leaves. Top with marinade. Toss to combine, making sure chicken is well-coated with marinade. cover tightly and refrigerate for 2 hours or overnight (see note for quicker marinating option.)

• Soak 10 to 12 wooden skewers in water for 30 to 45 minutes or so. Prepare Tzatziki sauce and other fixings, and if you’re adding Greek salad or other sides, prepare those as well. (some sides like roasted garlic hmmus may take longer, you can prepare those in advance).

• When ready, thread marinated chicken pieces through the prepared skewers.

• Prepare outdoor grill (or griddle). Brush grates with a little oil and heat over medium-high heat. Place chicken skewers on grill (or cook in batches on griddle) until well browned and internal temperature registers 160°F on instant read thermometer (it will continue cooking to 165°F as it rests). Be sure to turn skewers evenly to cook on all sides, about 5 minutes total. (Adjust temperature of grill if necessary). While grilling, brush lightly with the marinade (then discard any left marinade).

• Transfer chicken to serving platter and let rest for 3 minutes. Meanwhile, briefly grill pitas and keep warm.

• Assemble grilled chicken souvlaki pitas. First, spread Tzatziki sauce on pita, add chicken pieces (take them off skewers first, of course) then add veggies and olives.