Description
This authentic Greek Chicken Souvlaki recipe captures the vibrant flavors of Athens with a delicious marinade made from garlic, oregano, rosemary, paprika, olive oil, white wine, lemon juice, and bay leaves. Perfectly grilled chicken pieces are served on pita bread with fresh vegetables and creamy Tzatziki sauce, making for a delightful Mediterranean meal. Ideal for indoor or outdoor grilling, this recipe promises juicy, flavorful skewers that can be enjoyed with traditional sides like Greek salad and roasted garlic hummus.
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 according to this recipe)
- Sliced tomato, cucumber, onions, and 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, dry white wine, and lemon juice. Pulse until the mixture is well blended and smooth, but do not add the bay leaves yet.
- Marinate the Chicken: Place the chicken pieces in a large bowl. Add the bay leaves, then pour the marinade over the chicken. Toss thoroughly to coat all pieces evenly. Cover the bowl tightly with plastic wrap and refrigerate for 2 hours or overnight for best flavor. For a quicker option, marinate for 30 minutes at room temperature.
- Prepare Skewers and Fixings: Soak 10 to 12 wooden skewers in water for 30 to 45 minutes to prevent burning. Prepare the Tzatziki sauce and slice the vegetables. If serving with sides such as Greek salad or roasted garlic hummus, prepare them as well, noting some take longer and can be made ahead.
- Thread the Chicken: Remove the marinated chicken from the refrigerator and thread the pieces carefully onto the soaked skewers.
- Heat the Grill or Griddle: Preheat outdoor grill or indoor griddle over medium-high heat. Brush the grates lightly with oil to prevent sticking.
- Grill the Souvlaki: Place the chicken skewers on the hot grill or griddle. Cook for about 5 minutes, turning frequently to brown all sides evenly. Use an instant-read thermometer to ensure the internal temperature reaches 160°F, considering it will rise to 165°F while resting. Lightly brush the chicken with remaining marinade during cooking but discard any leftover marinade.
- Rest and Grill Pitas: Transfer the cooked chicken to a serving platter and allow it to rest for 3 minutes. Meanwhile, briefly grill the pita bread to warm and slightly char.
- Assemble the Souvlaki Pitas: Spread a generous layer of Tzatziki sauce on each pita. Remove chicken pieces from the skewers and place on the pita. Top with sliced tomatoes, cucumbers, onions, and Kalamata olives. Serve immediately with optional sides for a complete meal.
Notes
- If short on time, marinate the chicken for just 30 minutes at room temperature before cooking instead of refrigerating.
- Grilled souvlaki can be stored in the refrigerator for up to 3 days. Remove chicken from skewers and keep in an airtight container.
- For more serving ideas, consider pairing this dish with Greek salad, watermelon and cucumber salad, roasted garlic hummus, or a mezze platter.
- Use high-quality Greek extra virgin olive oil and fresh herbs for the best flavor.
- Soak wooden skewers thoroughly to prevent burning during grilling.
Nutrition
- Serving Size: 1 skewer with pita and toppings
- Calories: 320 kcal
- Sugar: 3 g
- Sodium: 480 mg
- Fat: 15 g
- Saturated Fat: 3 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 32 g
- Cholesterol: 75 mg
