Description
Discover the vibrant flavors of Greece with this classic Grilled Chicken Souvlaki recipe. Tender chicken pieces marinated in a zesty blend of lemon, garlic, and oregano are skewered and grilled to perfection. Served with a refreshing homemade tzatziki sauce, warm pita bread, fresh tomatoes, and crisp romaine, this dish is the perfect weeknight delight for a wholesome and delicious meal.
Ingredients
Scale
For the Chicken Marinade
- 1 pound Boneless skinless chicken breasts (Cut into 1” pieces)
- 1 teaspoon Kosher salt (Adjust quantity to taste)
- 1/2 teaspoon Freshly ground black pepper
- 3 tablespoons Extra-virgin olive oil
- Juice of 1 lemon
- 6 cloves Garlic (Smashed)
- 1 tablespoon Dried oregano
For the Tzatziki Sauce
- 1/2 cup Greek yogurt (Whole fat preferred)
- Juice of 1/2 lemon
- 1/3 cup Finely chopped cucumber
- 1 clove Garlic (Minced)
- 1 tablespoon Freshly chopped dill
- 1 pinch Red pepper flakes (Optional)
- Salt and freshly ground black pepper (to taste)
To Serve
- 4 pieces Pita (Warmed)
- 1 cup Thinly sliced tomatoes
- 2 cups Chopped romaine lettuce
Instructions
- Prepare the Marinade: In a large bowl, whisk together the olive oil, lemon juice, smashed garlic, dried oregano, kosher salt, and freshly ground black pepper until combined to create the marinade base.
- Marinate the Chicken: Add the cut chicken breast pieces to the marinade. Toss well to ensure all pieces are evenly coated. Cover and refrigerate for at least 30 minutes, or up to 24 hours for enhanced flavor infusion.
- Make the Tzatziki Sauce: In a separate bowl, combine the Greek yogurt, finely chopped cucumber, minced garlic, freshly chopped dill, juice of half a lemon, a pinch of red pepper flakes, salt, and pepper. Mix well and refrigerate until ready to serve, allowing flavors to meld.
- Prepare Skewers: If using wooden skewers, soak them in water for at least 30 minutes prior to threading to prevent burning on the grill.
- Assemble Chicken Skewers: Thread the marinated chicken pieces evenly onto the soaked skewers, leaving slight gaps between each piece for even cooking.
- Preheat the Grill: Heat your grill to medium-high heat, ensuring grates are clean and lightly oiled to avoid sticking.
- Grill the Chicken: Place the skewers on the grill and cook for approximately 6 minutes per side. Grill until chicken is golden brown and reaches an internal temperature of 165°F (75°C), ensuring it is fully cooked but still juicy.
- Warm the Pita: While the chicken cooks, warm the pita bread on the grill or in a toaster until soft and pliable.
- Serve: Remove the chicken skewers from the grill. Serve the grilled chicken on warm pita bread, topped generously with the chilled tzatziki sauce, thinly sliced tomatoes, and chopped romaine lettuce for a fresh and satisfying meal.
Notes
- Marinate the chicken longer, up to 24 hours, to deepen the flavors.
- Soaking wooden skewers is essential to prevent them from burning on the grill.
- Use whole-fat Greek yogurt for a creamier tzatziki sauce.
- Adjust salt and pepper according to your taste preference.
- For a spicier kick, add more red pepper flakes to the tzatziki sauce.
- Serve with extra lemon wedges for added citrus brightness.
- Leftover grilled chicken makes great additions to salads or wraps.
