Chicken Souvlaki: The Ultimate Guide to Making Perfect Souvlaki

Chicken Souvlaki: Imagine sinking your teeth into tender, marinated chicken, grilled to perfection and bursting with Mediterranean flavors. It’s a culinary experience that transports you straight to the sun-kissed shores of Greece! This isn’t just a recipe; it’s an invitation to savor a taste of history and culture.

Souvlaki, meaning “little skewer,” has ancient roots, dating back to ancient Greece where meat was often grilled on small sticks. Over centuries, it has evolved into a beloved street food and a staple in Greek cuisine. The beauty of chicken souvlaki lies in its simplicity and versatility. The marinade, typically a blend of lemon juice, olive oil, garlic, and herbs, tenderizes the chicken while infusing it with a bright, zesty flavor.

People adore chicken souvlaki for its delicious taste, satisfying texture, and ease of preparation. The combination of juicy, grilled chicken with fresh vegetables and creamy tzatziki sauce is simply irresistible. Whether you’re looking for a quick weeknight dinner or a crowd-pleasing dish for a summer barbecue, chicken souvlaki is always a winner. So, let’s fire up the grill and embark on a culinary journey to create this authentic and flavorful Greek delight!

Ingredients:

• For the Chicken Marinade:
• 2 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
• 1/2 cup olive oil
• 1/4 cup lemon juice, freshly squeezed
• 4 cloves garlic, minced
• 2 tablespoons dried oregano
• 1 tablespoon dried thyme
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon red pepper flakes (optional, for a little heat)
• For the Tzatziki Sauce:
• 1 cup plain Greek yogurt (full-fat or low-fat)
• 1/2 cucumber, peeled, seeded, and grated
• 2 cloves garlic, minced
• 1 tablespoon lemon juice, freshly squeezed
• 1 tablespoon olive oil
• 1 tablespoon fresh dill, chopped
• Salt and pepper to taste
• For Serving:
• Wooden or metal skewers (if using wooden skewers, soak them in water for at least 30 minutes to prevent burning)
• Pita bread, warmed
• Red onion, thinly sliced
• Tomato, sliced
• Lemon wedges

Preparing the Chicken Marinade:

Okay, let’s get started with the heart of our souvlaki – the marinade! This is where all the magic happens, infusing the chicken with incredible flavor. Trust me, don’t skip this step!

1. In a large bowl, whisk together the olive oil, lemon juice, minced garlic, dried oregano, dried thyme, salt, pepper, and red pepper flakes (if using). Make sure everything is well combined. This is your flavor bomb!
2. Add the cubed chicken to the bowl. Toss the chicken thoroughly to ensure each piece is evenly coated with the marinade. You want every single cube swimming in that deliciousness.
3. Cover the bowl with plastic wrap or transfer the chicken to a resealable plastic bag. Refrigerate for at least 2 hours, or preferably overnight. The longer it marinates, the more flavorful and tender the chicken will be. I usually aim for at least 4 hours, but overnight is truly the best.

Making the Tzatziki Sauce:

While the chicken is marinating, let’s whip up the tzatziki sauce. This cool and creamy sauce is the perfect complement to the grilled chicken. It’s so easy to make, and you’ll want to put it on everything!

1. Grate the cucumber using a box grater. Place the grated cucumber in a clean kitchen towel or cheesecloth and squeeze out as much excess liquid as possible. This is crucial! If you skip this step, your tzatziki will be watery.
2. In a medium bowl, combine the Greek yogurt, squeezed cucumber, minced garlic, lemon juice, olive oil, and chopped dill.
3. Season with salt and pepper to taste. Stir well to combine all the ingredients.
4. Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld. The longer it sits, the better it tastes! I usually make this while the chicken is marinating so it has plenty of time to chill.

Assembling and Grilling the Souvlaki:

Alright, the chicken is marinated, the tzatziki is chilling, now it’s time for the fun part – grilling! Get ready for some seriously delicious souvlaki.

1. Preheat your grill to medium-high heat. If you’re using charcoal, make sure the coals are evenly distributed. If you’re using a gas grill, preheat it with all burners on, then reduce the heat to medium-high.
2. While the grill is preheating, thread the marinated chicken cubes onto the skewers. Don’t overcrowd the skewers; leave a little space between each piece of chicken for even cooking. I usually aim for about 5-6 cubes per skewer.
3. Lightly oil the grill grates to prevent the chicken from sticking.
4. Place the chicken skewers on the preheated grill. Grill for about 8-12 minutes, turning occasionally, until the chicken is cooked through and has a slight char. The internal temperature of the chicken should reach 165°F (74°C). Use a meat thermometer to be sure!
5. Remove the chicken skewers from the grill and let them rest for a few minutes before serving. This allows the juices to redistribute, resulting in more tender and flavorful chicken.

Serving Your Chicken Souvlaki:

The moment we’ve all been waiting for! It’s time to assemble and enjoy your homemade chicken souvlaki. Get ready for a taste of Greece!

1. Warm the pita bread according to package directions or by lightly grilling it for a few seconds on each side.
2. To assemble the souvlaki, place a warm pita bread on a plate.
3. Remove the chicken from the skewers and place it on the pita bread. Alternatively, you can serve the souvlaki on the skewer.
4. Top with a generous dollop of tzatziki sauce, sliced red onion, and sliced tomato.
5. Serve immediately with lemon wedges for squeezing over the souvlaki.

Tips and Variations:

• Spice it up: Add a pinch of cayenne pepper or a dash of hot sauce to the marinade for a spicier kick.
• Vegetable Souvlaki: Add vegetables like bell peppers, zucchini, and onions to the skewers along with the chicken.
• Herb Variations: Experiment with different herbs in the marinade, such as rosemary or mint.
• Grilling Alternatives: If you don’t have a grill, you can cook the chicken skewers in a grill pan on the stovetop or bake them in the oven at 400°F (200°C) for about 15-20 minutes.
• Make it a Bowl: Serve the grilled chicken and tzatziki over a bed of rice or quinoa for a complete meal.
• Marinating Time: While 2 hours is the minimum, marinating the chicken overnight yields the best results. The longer it marinates, the more flavorful and tender it will be.
• Yogurt Choice: Full-fat Greek yogurt will give you the richest and creamiest tzatziki, but low-fat works just as well.
• Cucumber Prep: Don’t skip squeezing the excess liquid from the cucumber! This is key to preventing watery tzatziki.
• Skewers: If using wooden skewers, be sure to soak them in water for at least 30 minutes before grilling to prevent them from burning. Metal skewers are a great alternative.
• Don’t Overcook: Overcooked chicken will be dry and tough. Use a meat thermometer to ensure it reaches an internal temperature of 165°F (74°C).

Enjoy!

I hope you enjoy this recipe as much as I do! It’s a family favorite, and I’m sure it will become one of yours too. Kali Orexi! (Bon appétit!)

Conclusion:

This Chicken Souvlaki recipe isn’t just another meal; it’s a passport to the sun-drenched shores of Greece, right from your own kitchen! I truly believe you’ll find it’s a must-try because it perfectly balances ease of preparation with incredible flavor. The marinade, bursting with lemon, garlic, and oregano, transforms simple chicken into something truly special. The char from the grill (or pan!) adds a smoky depth that complements the bright, fresh flavors beautifully. And honestly, who can resist tender, juicy chicken on a stick?

But the best part? It’s incredibly versatile! While I’ve outlined my favorite way to prepare it, feel free to experiment and make it your own.

Serving Suggestions & Variations:

* Classic Platter: Serve the souvlaki with warm pita bread, creamy tzatziki sauce, a vibrant Greek salad (complete with Kalamata olives and feta!), and a sprinkle of fresh dill. This is my go-to for a complete and satisfying meal.
* Souvlaki Salad: Slice the grilled chicken and toss it with mixed greens, cucumbers, tomatoes, red onion, and a lemon vinaigrette. It’s a lighter, healthier option that’s perfect for lunch or a warm evening.
* Souvlaki Wraps: Stuff the pita bread with the chicken, tzatziki, tomatoes, onions, and even a few crispy fries for an authentic Greek street food experience.
* Spice it Up: Add a pinch of red pepper flakes to the marinade for a little kick.
* Herb Variations: Experiment with different herbs like thyme or rosemary in the marinade.
* Vegetable Skewers: Thread chunks of bell peppers, zucchini, and red onion onto skewers and grill them alongside the chicken for a complete meal. Brush them with the same marinade for extra flavor.
* Lemon Potatoes: Roast some lemon potatoes to serve as a side dish. The tangy flavor pairs perfectly with the chicken.
* Make it Ahead: The chicken can be marinated for up to 24 hours, making it a great option for meal prepping or entertaining. Just remember to store it in the refrigerator.

I’m confident that this Chicken Souvlaki recipe will become a new favorite in your household. It’s simple enough for a weeknight dinner but impressive enough for a weekend gathering. The flavors are vibrant, the chicken is tender, and the possibilities are endless!

So, what are you waiting for? Gather your ingredients, fire up the grill (or heat up your pan), and get ready to experience a taste of Greece. I’m so excited for you to try this recipe!

And most importantly, I’d love to hear about your experience! Did you make any variations? What did you serve it with? What did your family think? Please share your photos and comments below. Your feedback helps me improve the recipe and inspires other home cooks to give it a try. Happy cooking, and Kali Orexi! (Bon appétit!)

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