Description
This authentic Greek Chicken Souvlaki recipe brings the flavors of Athens to your kitchen with a tangy, herb-infused marinade and juicy grilled chicken skewers. Paired perfectly with homemade tzatziki and fresh pita bread, this dish makes for a delightful meal for gatherings or a delicious dinner. Enjoy it with classic sides like Greek salad or a mezze platter for a full Greek feast experience.
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 separately)
- 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 the bowl of a small food processor, combine garlic, oregano, rosemary, paprika, salt, pepper, olive oil, white wine, and lemon juice. Pulse until the marinade is well blended. Do not add bay leaves at this stage.
- Marinate the chicken. Place the chicken pieces in a large bowl and add the bay leaves. Pour marinade over the chicken and toss thoroughly to coat all pieces. Cover tightly and refrigerate for 2 hours or overnight for best flavor.
- Prepare skewers and sides. Soak 10 to 12 wooden skewers in water for 30 to 45 minutes to prevent burning. Prepare tzatziki sauce and other pita fixings like sliced vegetables and olives. If using, prepare optional sides such as Greek salad or roasted garlic hummus in advance.
- Thread chicken onto skewers. Remove chicken from marinade and thread pieces evenly onto soaked skewers.
- Grill the skewers. Preheat outdoor grill or griddle to medium-high heat and lightly oil the grates to prevent sticking. Place chicken skewers on the grill and cook, turning often, until the chicken is well browned and reaches an internal temperature of 160°F. This should take about 5 minutes total. Brush skewers lightly with marinade while grilling, then discard leftover marinade.
- Rest and warm pita. Transfer grilled chicken to a platter and let rest for 3 minutes. Meanwhile, briefly grill the pita bread on the grill to warm.
- Assemble souvlaki pitas. Spread tzatziki sauce on each pita. Remove chicken from skewers and place on pita, then top with sliced tomato, cucumber, onions, and Kalamata olives. Serve immediately with your choice of sides.
Notes
- If short on time, marinate chicken for at least 30 minutes at room temperature covered before grilling.
- Grilled souvlaki can be stored in the refrigerator for up to 3 days if unthreaded from skewers and kept in a tightly sealed container.
- Use high-quality extra virgin olive oil and fresh lemon juice for the most authentic flavor.
- Wooden skewers must be soaked to prevent burning on the grill.
- Adjust grill temperature as needed to cook chicken evenly without charring.
- Complement this dish with Greek salad, roasted garlic hummus, or a mezze platter to complete the meal.
Nutrition
- Serving Size: 1 skewer
- Calories: 180 kcal
- Sugar: 1 g
- Sodium: 400 mg
- Fat: 8 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 2 g
- Fiber: 0.3 g
- Protein: 24 g
- Cholesterol: 75 mg
