Greek Chicken Souvlaki
Greek street food chicken souvlaki has marinated grilled chicken pieces served on warm pita, tzatziki sauce with slices of fresh vegetables.
- Prep time
- 15 min
- Cook time
- 10 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1.5 lbs chicken breasts (boneless skinless, cubed)
- 1/4 cup olive oil
- 1 lemon ((juiced, 3 tbsp))
- 2 garlic cloves (minced)
- 1 tbsp dried oregano
- 1/4 tsp kosher salt
- 1/4 tsp ground black pepper
- 1 small red onion (sliced)
- 2 plum tomatoes (sliced)
- Tzatziki Sauce
- khubz (pita bread)
- lemon slices (for juice)
Instructions
- 1
Cut chicken into bite size pieces and transfer to gallon size zip top food storage bag.
- 2
Mix together the above Marinade ingredients or try my Mediterranean chicken marinade and pour over chicken. Squeeze air out of bag and seal. Toss chicken to coat and transfer to refrigerator to marinate for 45 minutes to an hour (See Note 1).
- 3
Remove chicken from marinade and thread onto metal skewers. Leave some space between the pieces, don't pack too closely together (See Note 2).
- 4
Preheat grill to medium-high. Clean and oil your grill to prevent food from sticking.
- 5
Cook the skewers of chicken souvlaki for 8-10 minutes, turning until golden brown on all sides. Baste at least once with reserved marinade, being sure to discard any leftover marinade. Chicken is done cooking when food thermometer reads 163°F (chicken will continue to cook as it rests). Allow chicken to rest 5 minutes before serving.
- 6
Heat pita on grill to warm up and soften, if desired.
- 7
Serve souvlaki pita with grilled chicken, tomatoes, onion slices, authentic tzatziki, then squeeze lemon on top.
- 8
Preheat the oven to 350°F and place the marinated cubes on a greased baking sheet. Bake on the top oven rack and cook for 5 to 7 minutes on each side or until the meat reaches 163°F. Remove from the oven and let rest for 5 minutes (chicken will continue to cook and reach 165°F).