The Best Chicken Souvlaki Recipe: Soft pieces of marinated meat that have been stabbed (in Greek, “souvla” means “skewer”) and cooked on a grill make up souvlaki, a traditional Greek street food.
The Best Chicken Souvlaki Recipe
You can use any kind of meat, but I used chicken because it’s quick and easy to make and makes a soft, tasty main dish that goes well with vegetables for a quick summer dinner or with a salad for a healthy lunch. Get your grills ready, because you can make souvlaki at home. It’s also very easy. To get good at it, read my top tips below the recipe.
Ingredients
- 1 1/2 lb. boneless skinless chicken breasts, cut into 1″ pieces
- Kosher salt
- Freshly ground black pepper
- 3 Tbsp. extra-virgin olive oil
- Juice of 1 lemon
- 6 cloves garlic, smashed
- 1 Tbsp. dried oregano
- 1/2 c. Greek yogurt, preferable whole fat
- Juice of 1/2 lemon
- 1/3 c. finely chopped cucumber
- 1 clove garlic, minced
- 1 Tbsp. freshly chopped dill
- Kosher salt
- Freshly ground black pepper
- Pinch red pepper flakes
- Pita, warmed
- Thinly sliced tomatoes
- Chopped romaine
Instruction
Put the chicken in a big bowl and season it with salt and pepper. Toss the chicken to coat it. Toss the vegetables in the oil, lemon juice, garlic, and oregano.
Cover and let sit at room temperature for 30 minutes. You can also put it in the fridge and let it sit there for up to 24 hours.
Make tzatziki at the same time. Put yogurt, lemon juice, cucumber, garlic, and dill in a medium bowl. Add some red pepper flakes, salt, and pepper to taste. Chill until you’re ready to use.
Wooden skewers should be soaked in water for at least 30 minutes before they are used. Set the grill or grill pan over medium-high heat to heat it up.
Put chicken on skewers very carefully. After about 6 minutes on each side, the meat should be golden and the internal temperature should hit 165°.
You can put it in warm pita with tzatziki, tomatoes, and lettuce if you want to.
