Chicken Souvlaki



A classic Greek street food, souvlaki consists of tender pieces of marinated meat that have been skewered (in Greece “souvla” means skewer) and cooked on a grill. While you can use a variety of meats, I used chicken in this recipe—it’s easy to prepare, and results in a tender, flavorful main that’s perfect to be served alongside veggies for the easiest summer dinner or added to a salad for a healthy lunch. Fire up those grills—souvlaki at home is not only possible, but easy to make! Follow my top tips down below the recipe to learn how to ace it.

How To Make Chicken Souvlaki

INGREDIENTS

• Chicken: Boneless skinless chicken breasts are the best option for chicken souvlaki. Because we’re going to skewer them, cut your chicken into 1” pieces before seasoning and marinating.
• Lemon: Freshly squeezed lemon not only helps to tenderize the chicken, but adds a brightness to the marinade that is key for this chicken.
• Garlic: I’m not shy with the garlic here—it’s one of the primary flavors of this chicken dish. For me, 6 cloves of garlic is the perfect amount, but feel free to adjust to taste.
• Tzatziki: Tzatziki is a classic pairing for chicken souvlaki, and is a must-have for me. The creamy, fresh sauce pairs perfectly with the grilled chicken. While you can buy it, I highly recommend making homemade tzatziki. Tip: Make extra, and use it to add flavor to all your fave chicken dinners, falafel, and more.
• Pita: You can serve this dish on top of rice or with roasted potatoes instead, but I personally love to serve this chicken inside pita with lettuce and tomatoes. Feeling like going the extra mile? Make the pita homemade!

STEP-BY-STEP INSTRUCTIONS

The secret to tender, extra-flavorful chicken souvlaki? It’s all in the marinade. All you need are four ingredients to create it: olive oil, lemon juice, garlic, and dried oregano. Coat your chicken in the marinade, then leave to marinate at room temperature for 30 minutes, or covered in the fridge for up to 24 hours. If you need dinner fast, then 30 minutes will work, but the longer you let your chicken sit, the more flavorful and tender the result.

If you so desire, make the homemade tzatziki while your chicken sits in the marinade. Simply combine yogurt, lemon juice, cucumber, garlic, and dill, season to taste, and refrigerate until you’re ready to use.

Once your chicken and tzatziki are good to go, it’s time to get to grilling. If you’re using wooden skewers, make sure to soak your skewers in water for at least 30 minutes before using! Thread your chicken onto your prepared skewers and grill until golden, around 6 minutes per side. While visual cues are helpful, the best way to make sure your chicken is cooked is to use a meat thermometer—165° is what we’re looking for.

Now, it’s time to serve. You’ve got plenty of options here, but my personal favorite is to serve the chicken in warm pita with crunchy chopped romaine and juicy sliced tomatoes.

Full list of ingredients and directions can be found in the recipe below.

Chicken Souvlaki Variations

I used chicken here, but lamb, pork, and beef are common meats you can also use too if you’re looking to switch up the protein. I highly recommend not skipping making the homemade tzatziki–the creamy, herby sauce carries a slight tang that pairs perfectly with the smoky meat, but if you're dairy-free, swap in tahini sauce instead. Serve these up as skewers at a BBQ (no picnic tables? no problem!), tucked into a pita with veggies for a perfect weekday lunch, or over this Mediterranean-inspired grilled chicken salad for an easy summer dinner—this chicken dish is extremely versatile.