Description
Grilled Chicken Souvlaki is a delicious and easy-to-make Greek-inspired dish perfect for weeknight dinners. Tender chunks of marinated chicken are grilled to juicy perfection on skewers and served with fresh pita bread, homemade tzatziki sauce, crisp tomatoes, and romaine lettuce. This recipe captures the vibrant flavors of the Mediterranean and is great for quick grilling sessions that deliver big taste.
Ingredients
Scale
Chicken and Marinade
- 1 pound Boneless skinless chicken breasts, cut into 1” pieces
- 1 teaspoon Kosher salt (adjust to taste)
- 1/2 teaspoon Freshly ground black pepper
- 3 tablespoons Extra-virgin olive oil
- 1 Lemon, juiced
- 6 cloves Garlic, smashed
- 1 tablespoon Dried oregano
Tzatziki Sauce
- 1/2 cup Greek yogurt (whole fat preferred)
- 1/2 Lemon, juiced
- 1/3 cup Finely chopped cucumber
- 1 clove Garlic, minced
- 1 tablespoon Freshly chopped dill
- Salt, to taste
- Black pepper, to taste
- 1 pinch Red pepper flakes (optional)
To Serve
- 4 pieces Pita bread, warmed
- 1 cup Thinly sliced tomatoes
- 2 cups Chopped romaine lettuce
Instructions
- Prepare the Marinade: In a large bowl, whisk together 3 tablespoons of extra-virgin olive oil, the juice of one lemon, six smashed garlic cloves, dried oregano, kosher salt, and freshly ground black pepper. Make sure all ingredients are well combined.
- Marinate the Chicken: Add the 1-inch pieces of boneless, skinless chicken breasts into the marinade. Toss them well to ensure every piece is fully coated. Cover and refrigerate for a minimum of 30 minutes, but preferably up to 24 hours for enhanced flavor penetration.
- Make the Tzatziki Sauce: While the chicken marinates, combine 1/2 cup Greek yogurt, 1/3 cup finely chopped cucumber, juice of 1/2 lemon, minced garlic, freshly chopped dill, and a pinch of red pepper flakes in a bowl. Season with salt and pepper to taste. Mix thoroughly and chill until ready to serve.
- Prepare Skewers: If using wooden skewers, soak them in water for at least 30 minutes to prevent burning during grilling.
- Thread the Chicken: Remove chicken from marinade and thread the pieces evenly onto the soaked skewers, leaving some space between each piece for even cooking.
- Preheat the Grill: Heat your grill to medium-high heat, ensuring it is properly oiled to prevent sticking.
- Grill the Chicken: Place the chicken skewers on the grill and cook for about 6 minutes per side, turning once, until the chicken is golden brown and reaches an internal temperature of 165°F (74°C).
- Warm the Pita: While the chicken cooks, warm the pita bread either on the grill or in a warm oven until soft and pliable.
- Assemble the Souvlaki: Serve the grilled chicken skewers inside the warmed pita pockets. Top each with a generous spoonful of tzatziki sauce, thinly sliced tomatoes, and chopped romaine lettuce for a fresh, vibrant finish.
Notes
- Marinating the chicken longer (up to 24 hours) will result in more flavorful and tender meat.
- Soaking wooden skewers is important to prevent them from burning on the grill.
- Use a food thermometer to ensure chicken is cooked safely to 165°F (74°C).
- Tzatziki sauce can be made a day ahead to enhance flavors and save time on cooking day.
- For a dairy-free option, substitute the Greek yogurt with a dairy-free yogurt alternative.
