chicken greek souvlaki recipe

The Best chicken greek souvlaki recipe

Greek Souvlaki Chicken with Tzatziki and Pita

4.7 from 1931 votes

A flavorful Greek-inspired dish featuring marinated grilled chicken skewers paired with creamy tzatziki sauce and warm pita bread. This recipe is a must-try for any occasion.

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Prep Time30 mins

Cook Time25 mins

Resting Time0 mins

Total Time55 mins

Servings: 4Cuisine: InternationalCalories: 420 kcal

🥘Ingredients

For the Chicken Skewers

• 1.5 lbs boneless, skinless chicken thighs (cut into 1-inch cubes)
• 1 cup olive oil
• 1 cup lemon juice
• 3 cloves garlic (minced)
• 1 tsp dried oregano
• 1 tsp dried thyme
• 1 tsp salt
• ½ tsp black pepper
• 1 tsp red pepper flakes (optional)

For the Tzatziki Sauce

• 1 cup Greek yogurt
• ½ cucumber (grated and drained)
• 1 clove garlic (minced)
• 1 tbsp lemon juice
• 1 tbsp olive oil
• 1 tsp dried dill
• ½ tsp salt
• ¼ cup chopped fresh parsley

For Serving

• 8 pita breads (warmed)
• 1 red bell pepper (sliced)
• 1 small red onion (sliced)
• Fresh parsley (for garnish)
• Extra olive oil (for drizzling)

👨‍🍳Directions

1. 1
   Preheat grill to medium-high heat. Soak wooden skewers in water for 30 minutes (if using wooden skewers).
2. 2
   In a large bowl, combine olive oil, lemon juice, minced garlic, oregano, thyme, salt, black pepper, and red pepper flakes. Add chicken cubes and toss to coat evenly. Marinate for at least 1 hour (or up to 4 hours in the fridge).
3. 3
   Thread chicken cubes onto skewers, leaving a little space between each piece. Arrange skewers on the grill and cook for 8-10 minutes, turning occasionally, until fully cooked (internal temperature reaches 165°F/74°C).
4. 4
   While chicken grills, prepare the tzatziki sauce: Grate cucumber, drain well, and mix with Greek yogurt, minced garlic, lemon juice, olive oil, dill, salt, and chopped parsley. Set aside.
5. 5
   Warm pita breads in a dry skillet or microwave. Slice red bell pepper and red onion. Arrange skewers on pita, top with tzatziki sauce, bell pepper, onion, and fresh parsley. Drizzle with olive oil.

🔧Equipment

• Mixing bowls
• Skewers (metal or wooden)
• Grill or grill pan
• Cutting board
• Sharp knife
• Measuring cups and spoons
• Baking sheet (optional, for pita)

📊Nutrition Facts (per serving)

🔥Calories: 420 kcal🧈Total Fat: 22💛Saturated Fat: 4❤️Cholesterol: 50🧂Sodium: 750🌾Total Carbs: 35🥦Dietary Fiber: 4🍬Sugars: 8🥩Protein: 35

📝Notes

Tips

• For extra flavor, add a pinch of cinnamon or smoked paprika to the marinade.
• Use chicken breast instead of thighs if preferred, but marinate longer (up to 4 hours) for better tenderness.
• Make ahead: Marinate chicken in advance and refrigerate until ready to grill. Assemble souvlaki just before serving.
• Substitute cucumber with a mix of cucumber and grated carrot for a lighter sauce.

Storage: {“marinade”:”Marinated chicken can be stored in the fridge for up to 2 days. Reheat skewers gently before grilling.”,”tzatziki”:”Tzatziki sauce keeps well in the fridge for up to 3 days. Store in an airtight container.”}

❓ Frequently Asked Questions About Greek Souvlaki Chicken with Tzatziki and Pita

1. What is the key difference between traditional Greek souvlaki and the chicken version?

The chicken version typically replaces the marinated pork or beef skewers with grilled chicken thighs or breasts, often seasoned with a combination of spices like garlic, lemon, oregano, and paprika. Unlike traditional souvlaki, which relies on pork or lamb, chicken souvlaki is lighter and more versatile, allowing for quicker preparation and a milder flavor profile.

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2. How do I choose the best chicken for making Greek chicken souvlaki?

For the best results, opt for bone-in, skin-on chicken thighs or a mix of thighs and breasts. Thighs stay juicier when grilled, while breasts offer a firmer texture. Avoid pre-marinated or frozen chicken, as it can dry out during grilling. If using breasts, trim excess fat and cut them into even-sized chunks for consistent cooking.

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3. What’s the best way to marinate chicken for souvlaki to ensure it stays moist and flavorful?

Marinate the chicken for at least 2–4 hours (overnight is ideal) in a mixture of olive oil, lemon juice, minced garlic, dried oregano, salt, black pepper, and a touch of honey or sugar. For extra tenderness, add a pinch of cornstarch or a splash of soy sauce. Avoid overcrowding the marinade—use a shallow dish or ziplock bag to ensure even coating. For extra flavor, you can also add grated lemon zest or a splash of red wine.

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4. How do I prevent the chicken from drying out while grilling?

To keep chicken moist, pre-marinate it thoroughly (as mentioned above), and avoid overcooking. Grill over medium heat and cook until the internal temperature reaches 165°F (74°C) for thighs or 160°F (71°C) for breasts. Use a meat thermometer for accuracy. If grilling on a hotter flame, cover the grill with a lid to retain heat and cook faster. Additionally, basting with a little olive oil or marinade during grilling can help retain moisture.

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5. Can I make Greek chicken souvlaki ahead of time and reheat it?

Yes, you can prepare the marinated chicken in advance and refrigerate it for up to 24 hours before grilling. For best results, grill fresh, but if reheating, transfer the cooked chicken to a baking dish, cover with foil, and warm in the oven at 300°F (150°C) for 10–15 minutes. Avoid reheating raw chicken separately, as it may not cook evenly. For souvlaki sauce or toppings, make them fresh to prevent sogginess.