Description
Authentic Greek Chicken Souvlaki marinated in a flavorful blend of garlic, oregano, rosemary, paprika, and olive oil, then grilled to perfection and served with traditional tzatziki sauce and fresh veggies on pita bread. Perfect for an easy and delicious Mediterranean meal.
Ingredients
Scale
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 Greek extra virgin olive oil
- 1/4 cup dry white wine
- Juice of 1 lemon
- 2 bay leaves
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 according to recipe)
- Sliced tomato
- Sliced cucumber
- Sliced onions
- Kalamata olives
Optional Sides
- Greek salad
- Roasted garlic hummus
- Mezze platter
- Watermelon and cucumber salad
Instructions
- Prepare Marinade: In a food processor, combine garlic, oregano, rosemary, paprika, salt, pepper, olive oil, white wine, and lemon juice. Pulse until well blended, avoiding adding bay leaves at this stage.
- Marinate Chicken: Place chicken pieces in a large bowl, add bay leaves, then pour marinade over the chicken. Toss well to coat all pieces evenly. Cover tightly and refrigerate for 2 hours or overnight for best flavor. For quicker marinating, cover and let rest at room temperature for 30 minutes before cooking.
- Prepare Skewers and Sides: Soak 10 to 12 wooden skewers in water for 30 to 45 minutes to prevent burning during grilling. Prepare tzatziki sauce and slice vegetables for pita fixings. If serving sides like greek salad or hummus, prepare those in advance as needed.
- Thread Chicken on Skewers: Remove chicken from marinade (discard any leftover marinade) and thread the pieces onto soaked skewers evenly.
- Grill Chicken: Preheat outdoor grill or griddle to medium-high heat and oil the grates lightly. Grill the chicken skewers for about 5 minutes total, turning evenly to brown all sides and cook through. Ensure the internal temperature reaches 160°F, then allow to rest where it will continue to 165°F. Brush skewers lightly with reserved marinade during grilling but discard any remaining marinade.
- Rest and Grill Pita: Transfer cooked chicken to a serving platter and rest for 3 minutes. Briefly grill pita bread on the grill to warm and lightly char.
- Assemble Souvlaki Pitas: Spread tzatziki sauce on each pita, add chicken pieces off the skewers, then top with sliced tomatoes, cucumbers, onions, and olives. Serve with optional sides as desired.
Notes
- You can marinate the chicken for as little as 30 minutes at room temperature if short on time, but 2 hours to overnight yields best flavor.
- Leftover grilled souvlaki can be stored in an airtight container in the refrigerator for up to 3 days; be sure to remove chicken from skewers before storing.
- For more serving ideas, try pairing with Greek salad, roasted garlic hummus, or a mezze platter to create a full Mediterranean meal.
- Using Private Reserve Greek extra virgin olive oil and quality Mediterranean spices enhances the authenticity and depth of flavor in this recipe.
Nutrition
- Serving Size: 1 skewer with pita and toppings
- Calories: 280 kcal
- Sugar: 2 g
- Sodium: 520 mg
- Fat: 14 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 2 g
- Protein: 28 g
- Cholesterol: 75 mg
