Description
This authentic Greek Chicken Souvlaki recipe features tender, marinated chicken skewers bursting with Mediterranean flavors. Perfectly seasoned with garlic, oregano, rosemary, paprika, and lemon, then grilled to juicy perfection. Served in warm pita bread with refreshing tzatziki sauce and fresh veggies, it brings the taste of Athens right to your table. Ideal for indoor or outdoor grilling and accompanied by classic Greek sides.
Ingredients
Scale
For Souvlaki Marinade
- 10 garlic cloves, peeled
- 2 tbsp dried oregano
- 1 tsp dried rosemary
- 1 tsp sweet paprika
- 1 tsp kosher salt
- 1 tsp black pepper
- 1/4 cup Private Reserve Greek extra virgin olive oil
- 1/4 cup dry white wine
- Juice of 1 lemon
- 2 bay leaves
For Chicken
- 2 1/2 lb organic boneless skinless chicken breast, fat removed, cut into 1 1/2 inch pieces
Pita Fixings
- Greek pita bread
- Tzatziki Sauce (prepared separately)
- Sliced tomato
- Sliced cucumber
- Sliced onions
- Kalamata olives
Optional Side Suggestions
- Greek salad
- Roasted garlic hummus
- Mezze platter
- Watermelon and cucumber salad
Instructions
- Prepare the marinade: In a small food processor bowl, combine garlic, oregano, rosemary, paprika, salt, pepper, olive oil, white wine, and lemon juice. Pulse until well blended, making a smooth marinade.
- Marinate the chicken: Place chicken pieces in a large bowl. Add bay leaves and pour marinade over the chicken. Toss to coat thoroughly. Cover tightly and refrigerate for 2 hours or overnight. For a quicker option, marinate for 30 minutes at room temperature.
- Soak skewers: Soak 10 to 12 wooden skewers in water for 30 to 45 minutes to prevent burning during grilling. Meanwhile, prepare tzatziki sauce, pita fixings, and any desired side dishes.
- Thread the chicken: Remove chicken from marinade (discard leftover marinade) and thread the pieces evenly onto the soaked skewers.
- Preheat the grill or griddle: Brush grill grates with oil and heat to medium-high. Place chicken skewers on the grill or griddle, cooking evenly on all sides and brushing lightly with reserved marinade (discard any leftover marinade). Grill until well browned and internal temperature reaches 160°F; the chicken will reach 165°F as it rests. Approximate grilling time is 5 minutes total.
- Rest the chicken and warm pitas: Transfer cooked skewers to a serving platter and let rest for 3 minutes. During this time, briefly grill pita breads on the grill to warm.
- Assemble souvlaki pitas: Spread tzatziki sauce on warm pita bread. Remove chicken from skewers and place the meat on the pita. Add sliced tomato, cucumber, onion, and Kalamata olives. Serve immediately with optional sides like Greek salad or hummus.
Notes
- If short on time, marinate chicken for 30 minutes at room temperature instead of 2 hours in the fridge.
- Grilled souvlaki can be stored in the fridge for up to 3 days when removed from skewers and kept in an airtight container.
- Use high-quality extra virgin olive oil from Koroneiki olives for authentic flavor.
- Adjust grill temperature as needed to avoid burning and ensure even cooking.
- For extra flavor, serve with traditional Greek sides such as a mezze platter or watermelon and cucumber salad.
Nutrition
- Serving Size: 1 skewer with pita and toppings
- Calories: 320 kcal
- Sugar: 3 g
- Sodium: 480 mg
- Fat: 14 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 85 mg
