Description
Greek Chicken Souvlaki with Tzatziki
Ingredients
For the Chicken Souvlaki:
1 1/2 lbs chicken breast, cut into cubes
3 tbsp olive oil
2 tbsp lemon juice
3 garlic cloves, minced
1 tsp dried oregano
1 tsp dried thyme
Salt and pepper to taste
For the Tzatziki Sauce:
1 cup Greek yogurt
1/2 cucumber, grated and squeezed to remove excess water
1 garlic clove, minced
1 tbsp olive oil
1 tbsp fresh dill or mint, chopped
1 tbsp lemon juice
Salt and pepper to taste
For Serving:
Pita bread
Fresh Greek salad (cucumber, tomato, red onion, parsley)
Lemon wedges
Directions
Marinate the Chicken: In a bowl, whisk olive oil, lemon juice, garlic, oregano, thyme, salt, and pepper. Add chicken cubes, toss to coat, and refrigerate for 30 minutes to 2 hours.
Make the Tzatziki Sauce: Combine Greek yogurt, grated cucumber, garlic, olive oil, dill or mint, lemon juice, salt, and pepper in a bowl. Mix well and refrigerate until ready to serve.
Grill the Chicken: Preheat your grill or grill pan over medium-high heat. Thread marinated chicken onto skewers and grill for 4-5 minutes per side, until golden and cooked through.
Serve: Serve chicken souvlaki with warm pita bread, tzatziki, Greek salad, and a squeeze of fresh lemon juice.
Prep Time: 15 minutes
Cook Time: 10 minutes
Marinate Time: 30 minutes
Total Time: 55 minutes
Servings: 4
Calories: ~320 kcal per serving
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Step-by-Step Guide
1. Prepare the Chicken: Cut 1.5 lbs of chicken breast into uniform 1-inch cubes to ensure even cooking. Place in a large bowl.
2. Create the Marinade: In a separate bowl, whisk together 3 tbsp olive oil, 2 tbsp lemon juice, 3 minced garlic cloves, 1 tsp each of dried oregano and thyme, and generous salt and pepper. Pour this over the chicken, ensuring every piece is coated. Cover and refrigerate for at least 30 minutes.
3. Make the Tzatziki: Grate half a cucumber and use a clean towel to squeeze out all excess water—this is crucial to prevent a watery sauce. In a bowl, combine 1 cup Greek yogurt, the dried cucumber, 1 minced garlic clove, 1 tbsp olive oil, 1 tbsp chopped dill or mint, 1 tbsp lemon juice, and salt and pepper. Stir, cover, and chill.
4. Skewer and Grill: If using wooden skewers, soak them in water for 15 minutes to prevent burning. Thread the marinated chicken onto skewers. Preheat your grill or grill pan to medium-high. Cook skewers for 4-5 minutes per side, until the chicken is golden brown and reaches an internal temperature of 165°F.
5. Assemble and Serve: Warm pita bread on the grill for 30 seconds per side. Serve the grilled souvlaki skewers immediately with the tzatziki, fresh Greek salad, and lemon wedges.
Serving Suggestions
For a complete and authentic Greek feast, serve your souvlaki as part of a mezze platter. Include warm, fluffy pita bread, a vibrant Greek salad, and a side of crispy lemon-roasted potatoes or seasoned rice pilaf. For a lighter option, serve the chicken over a bed of greens with the tzatziki as a dressing. Don’t forget the essential squeeze of fresh lemon juice over everything to brighten the flavors.
How-to Summary
To make Greek Chicken Souvlaki, marinate cubed chicken breast in a mixture of olive oil, lemon, garlic, and herbs for 30+ minutes. Simultaneously, prepare tzatziki by combining Greek yogurt, grated and dried cucumber, garlic, herbs, and lemon juice. Thread the chicken onto skewers and grill for 4-5 minutes per side until fully cooked. Serve immediately with warm pita, tzatziki sauce, and fresh salad.
Frequently Asked Questions
Can I cook the chicken without skewers? Absolutely. You can cook the marinated chicken cubes directly in a grill pan or skillet. Just ensure you don’t overcrowd the pan so they get a good sear.
How long can I marinate the chicken? For best results, marinate for at least 30 minutes, but no longer than 24 hours. The acid in the lemon juice can start to break down the chicken texture if left too long.
What can I use instead of Greek yogurt for tzatziki? For a dairy-free alternative, use a thick, plain coconut or almond-based yogurt. The flavor will be slightly different but still delicious.
Can I bake the souvlaki instead of grilling? Yes. Arrange skewers on a baking sheet lined with parchment paper and bake at 400°F (200°C) for 15-20 minutes, turning halfway through, until cooked.
How do I store and reheat leftovers? Store chicken and tzatziki separately in airtight containers in the fridge for up to 3 days. Reheat chicken gently in a skillet or microwave to avoid drying it out.
Common Mistakes to Avoid
- Not Drying the Cucumber: Failing to thoroughly squeeze water from the grated cucumber will make your tzatziki sauce runny.
- Over-marinating: Marinating the chicken for more than 24 hours can make the texture mushy due to the lemon juice’s acidity.
- Uneven Chicken Pieces: Cutting chicken into uneven cubes results in some pieces being overcooked while others are undercooked.
- Skipping Skewer Soaking: Using dry wooden skewers on the grill will cause them to burn and potentially break.
- Overcooking the Chicken: Grilling on too high heat or for too long will dry out the lean chicken breast. Use a meat thermometer to check for 165°F.
Conclusion
This Greek Chicken Souvlaki recipe brings the vibrant, healthy flavors of the Mediterranean to your table with minimal effort. The key lies in the simple, herbaceous marinade and the cool, creamy tzatziki sauce. By following the step-by-step guide and avoiding common pitfalls, you can achieve perfectly grilled, juicy chicken every time. It’s a versatile dish perfect for a quick weeknight dinner or a festive gathering with friends. Enjoy the taste of sunshine with this classic, crowd-pleasing meal.