Fire up the grill and make a batch of Chicken Souvlaki to turn your next barbecue into a Greek feast!
Greece is a country that is high on my bucket list of places to visit. I can see myself spending months traveling from island to island, visiting ancient ruins, savoring all the delicious food, and sipping plenty of ouzo. Sadly, this will not happen anytime soon. Meantime, tasty recipes like this one for chicken souvlaki can fill the void.
My yearning to travel to Greece was born the first time I visited a local Greek restaurant where I used to live. It was over 20 years ago for a ladies’ night out event. There we were, sitting at long tables, drinking ouzo—or should I say, having the servers pour it into our mouths while holding napkins under our chins. The whole experience sparked my interest in Greek culture and cuisine—especially dishes like this chicken souvlaki. It really impressed me with tender, juicy chicken that delivered a lightly spiced savoriness and deep smoky flavors.
The word souvlaki means “small skewer” in Greek, referring to the skewered meat in this dish. It can be bite-sized pieces of marinated chicken, pork, lamb, or beef, but chicken and pork are the most common. The dish is commonly served as a pita sandwich with toppings like onions, tomatoes, cucumbers, and tzatziki sauce. The combo of savory, smoky chicken and cool, fresh, creamy toppings makes every bite a complex and flavorful adventure.
A crucial step in making souvlaki is marinating the meat for maximum tenderness and flavor. The minimum is 30 minutes, but I like to marinate it for one to two hours whenever possible for additional flavor. While it may be tempting to let it marinate longer or overnight, I don’t recommend it with this recipe as it contains lemon juice. Acids, such as vinegar and citrus juice, can cause the meat to become mushy as the protein breaks down.
Make it special with added vegetables
I love making chicken skewers on a grill. It’s a mess-free and easy way to make dinner. This marinade is also great on vegetables like mushrooms, bell peppers, onions, zucchini, and yellow squash. You can marinate them with the chicken, or in a separate bowl with additional marinade, and then alternate pieces of chicken and vegetables on your skewers.
I like to use red, yellow, and orange bell peppers for their sweetness, but you can also add green ones. The alternating colorful veggies and chicken make a striking appearance on the skewers, and they are fun to eat without the bread by dipping them into some Red Pepper Hummus or this Tzatziki Recipe.
How do I store leftovers?
Leftover chicken should be cooled to room temp before refrigerating in an airtight container for up to 4 days. Once chilled, the cooked chicken can be frozen in a freezer-safe container or bag for up to 3 months. Defrost it overnight in the fridge for the best reheating results. Store the cooked chicken separately from pita bread, vegetables, and tzatziki sauce to maintain the best texture and freshness. Unused pita bread can be stored at room temperature in a sealed bag for 1–2 days, or refrigerated for up to 4 days. Store sliced vegetables and tzatziki in separate airtight containers in the fridge, and consume within 2–3 days.
Serving suggestions
I love serving chicken souvlaki in pillowy-soft Pita Bread. For those who are gluten-free, try this recipe for Gluten-Free Flatbread. Put out bowls of Avocado Hummus (for a delicious change of pace) and Melitzanosalata Greek Eggplant Dip for tasty toppings. Add a Greek Cucumber Salad, some Greek Fries (no one can resist them), and a tray of Chocolate Baklava for dessert, and enjoy your culinary excursion to Greece!
Ingredients
- 4 garlic cloves minced
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- 2 1/2 teaspoons dried oregano
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 1/2 pounds chicken breasts boneless, skinless, and cut into 1-inch pieces
- 8 wooden skewers soaked in water for 30 minutes
- 4 pita breads for serving
- Preferred toppings like sliced tomatoes, red onions, sliced cucumbers, and tzatziki sauce (optional, for serving)
Instructions
- In a bowl, mix the minced garlic, olive oil, lemon juice, dried oregano, kosher salt, and black pepper to make the marinade.
- Add the chicken pieces to the bowl, tossing to coat well. Cover and refrigerate for 30 minutes to let the flavors blend.
- Preheat your grill to medium-high (about 400°F). Thread the marinated chicken onto the soaked wooden skewers. Grill the chicken for 6-10 minutes, turning once, until the chicken is fully cooked and reaches an internal temperature of 165°F.
- Remove the chicken from the skewers. Serve immediately in warmed pita breads with preferred toppings, such as sliced tomatoes, red onions, sliced cucumbers, and a generous dollop of tzatziki sauce.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
Leave a Comment