Greek Chicken Souvlaki

This Greek-style chicken is marinated in a bright blend of lemon, garlic, and herbs for a tender result. It is traditionally served on warm pita bread with fresh vegetables and cool tzatziki sauce.

List of ingredients

• 2 lbs chicken breasts (about 4) – cut into 1-inch cubes
• 1/2 cup canola or olive oil – for the marinade
• 3 tbsp white wine vinegar – adds a tangy brightness
• 2-3 lemons – juice only, depending on juiciness
• 6 garlic cloves – smashed
• 3 tbsp fresh minced dill weed – provides a fresh, grassy flavor
• 3 tbsp fresh minced parsley – adds earthy notes
• 2 tsp dried oregano – for a classic Mediterranean scent
• 1 – 1.5 tsp coarse salt – adjust based on preference
• 1/2 tsp black pepper – for a mild heat
• 6-8 Greek pita bread – warmed for serving
• 2 tomatoes – sliced
• 1/2 red onion – sliced thin
• 1/2 cup tzatziki sauce – used as a creamy topping

step-by-step instructions

1. Prepare the marinade: Whisk together the oil, white wine vinegar, lemon juice, smashed garlic, minced dill, minced parsley, dried oregano, salt, and black pepper in a mixing bowl. Taste the marinade before adding the meat to ensure the salt level is correct.
2. Marinate the chicken: Cut the chicken breasts into uniform 1-inch cubes. Place the cubes into a large zip-top bag or a glass food storage container. Pour in the marinade, seal or cover, and mix well to ensure every piece is coated. Refrigerate for at least 2 hours, but no longer than 12 hours.
3. Prepare for grilling: If using wooden skewers, soak them in water for 45 minutes to prevent them from burning. Preheat your grill to medium-high heat. Set up two temperature zones (one direct heat and one indirect heat) to manage the cooking process.
4. Grill the chicken: Thread 4-5 pieces of chicken onto each skewer, leaving slight gaps between them. Grill for 4-5 minutes per side, rotating them a quarter turn each time. Total cooking time is typically 16-20 minutes depending on chicken thickness.
5. Toast the pitas: Lightly brush pita bread with olive oil and place them on the grill for a few seconds until warmed through.
6. Assemble and serve: Slice the tomatoes and red onions. Place grilled chicken on the warm pitas and top with the sliced vegetables and tzatziki sauce.
7. Alternative pan-cooking method: Preheat a large skillet over medium to medium-low heat with a small amount of oil. Place the skewers in a single layer without overlapping. Cook for 3-4 minutes per side, turning a quarter turn each time until the chicken is golden brown and cooked through to an internal temperature of 165°F.

Expert Grilling and Preparation Tips

Establish Two Temperature Zones

When grilling, divide your heat source so you have a hot side and a cooler side. This allows you to sear the chicken quickly over direct heat and then move the skewers to the indirect side if the outside is browning too quickly while the center remains raw.

Prevent Skewer Burn with Proper Soaking

Wooden skewers can ignite or char quickly over high heat. To avoid this, submerge them in water for at least 45 minutes before use. This saturates the wood, allowing the chicken to cook before the skewer begins to burn.

Optimize Meat Placement for Even Cooking

Do not pack the chicken cubes too tightly against each other on the skewer. Leaving a small amount of space between each piece allows the heat to circulate around the sides of the meat, ensuring that every surface is cooked evenly.

Use Flat Marinating Containers

When marinating the chicken in the refrigerator, lay the zip-top bag or container flat on a rimmed baking sheet. This ensures the marinade covers all pieces of chicken equally and prevents leaks from making a mess in your fridge.

Ingredient Substitutions and Modifications

Adjusting for Dried Herbs

If fresh dill and parsley are unavailable, you can use dried versions of these herbs. Because dried herbs are more concentrated in flavor, use exactly half the amount requested in the recipe to avoid an overpowering taste.

Alternative Vinegar Options

While white wine vinegar is traditional, you can substitute it with apple cider vinegar or white distilled vinegar. Apple cider vinegar provides a slightly fruitier tone, while white vinegar is more neutral.

Making the Dish Gluten-Free

To make this recipe gluten-free, avoid traditional wheat pita bread. Use certified gluten-free pita, large lettuce wraps, or serve the skewers over a bed of quinoa or cauliflower rice.

Substituting the Oil

Olive oil is preferred for its Mediterranean flavor and heart-healthy fats. However, canola oil or avocado oil are excellent substitutes if you prefer a neutral taste or a higher smoke point for very high-heat grilling.

Serving and Pairing Recommendations

Traditional Pita Assembly

For the most authentic experience, start with a warmed pita as the base. Layer the grilled chicken first, then add the thinly sliced red onions and tomatoes, and finish with a generous dollop of cold tzatziki sauce on top.

Adding Roasted Greek Potatoes

Pair your souvlaki with lemon-roasted potatoes. Toss potato wedges with olive oil, lemon juice, garlic, and oregano, then roast at 400°F until crispy and golden to complete the meal.

Serving with a Mediterranean Salad

A fresh Greek salad featuring cucumbers, Kalamata olives, red onion, and microbial-rennet feta cheese complements the grilled chicken. The acidity of the salad cuts through the richness of the marinated meat.

Using Grains as a Base

If you prefer not to use bread, serve the chicken skewers over a bed of lemon-herb rice pilaf. This absorbs the extra juices from the chicken and provides a filling, hearty alternative to pita.

Storage and Reheating Guidelines

Refrigerating Leftover Chicken

Store any leftover cooked chicken in an airtight food storage container. Keep it refrigerated and consume it within 3 to 4 days to maintain quality and safety.

Reheating to Maintain Moisture

Avoid using a microwave for reheating as it can make the chicken rubbery. Instead, heat the chicken in a skillet over medium heat with a teaspoon of water or oil, or warm it in an oven at 325°F until heated through.

Freezing Marinated Meat

You can freeze the chicken immediately after adding it to the marinade. Freeze it in a vacuum-sealed bag or a heavy-duty freezer bag. Thaw the meat in the refrigerator overnight before grilling.

Storing Fresh Vegetables

Keep the sliced tomatoes and red onions in separate containers from the cooked chicken. This prevents the vegetables from wilting and keeps the chicken from absorbing excess moisture from the tomatoes.

Troubleshooting and Frequently Asked Questions

Why is my chicken dry after grilling?

Dry chicken is usually the result of overcooking. Use a meat thermometer to ensure the internal temperature reaches 165°F (74°C) and remove the skewers immediately to prevent the juices from evaporating.

How long can I marinate the chicken?

The ideal marinating time is between 2 and 12 hours. Marinating for less than 2 hours may result in less flavor, while exceeding 12 hours can cause the lemon juice and vinegar to break down the meat fibers too much, leading to a mushy texture.

Can I use chicken thighs instead of breasts?

Yes, boneless skinless chicken thighs are a great alternative. Thighs have a higher fat content, which makes them more forgiving during grilling and often results in a juicier end product.

What is the best way to warm pita bread?

The best method is to lightly brush them with olive oil and place them on a hot grill or skillet for 30 seconds per side. This softens the bread and adds a slight char that enhances the overall flavor.

Can I cook this in an oven?

Yes, you can bake the skewers on a parchment-lined baking sheet at 400°F. Turn them halfway through the cooking process and use a broiler for the last 2-3 minutes to achieve a charred effect.

How do I ensure the garlic flavor is balanced?

Smashing the garlic cloves rather than mincing them very finely allows the flavor to infuse the oil without creating harsh, burnt bits of garlic on the grill. If you prefer a stronger garlic taste, you can mince them instead.

Greek Chicken Souvlaki

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• Author: lilycarter
• Total Time: 2 hours 40 minutes
• Yield: 6 servings 1x
• Diet: Gluten Free

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Description

Chicken Souvlaki is juicy and tender grilled Greek marinated chicken skewers usually served on a warm pita bread with red onions, tomatoes, and tzatziki sauce.

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Ingredients

Scale 1x2x3x

• 2 lbs chicken breasts (about 4)
• 1/2 cup canola or olive oil
• 3 tbsp white vinegar
• 2 lemons – juice only
• 6 garlic cloves (smashed)
• 3 tbsp fresh minced dill weed
• 3 tbsp fresh minced parsley
• 2 tsp dried oregano
• 1 – 1.5 tsp coarse salt
• 1/2 tsp black pepper
• 6–8 Greek pita bread (warmed)
• 2 tomatoes (sliced)
• 1/2 red onion (sliced thin)
• 1/2 cup tzatziki sauce

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Instructions

1. Marinate: Combine all of the ingredients for the marinade in a bowl and whisk well. Taste to see if you have enough salt.
2. Prepare Chicken: Cut the chicken into about 1-inch cubes and add into a large zip-top bag or a glass food storage container. Add the marinade and mix well. Let the chicken marinate for at least 2 hours or overnight (do not exceed 12 hours).
3. Grill: Preheat the grill to medium-high heat. Skewer the chicken, fitting 4-5 pieces onto each skewer. Grill for about 4-5 minutes per side, turning them a quarter of the way.
4. Warm Pita: While chicken is cooking, lightly brush pita bread with olive oil and place them onto the grill to heat through. Slice the vegetables and place them onto a serving dish.
5. Assemble: Top each warm pita bread with some grilled chicken, sliced onions, tomatoes, and tzatziki sauce.
6. Pan Method: Alternatively, cook the chicken skewers in a preheated skillet with oil over medium to medium-low heat, turning every 3-4 minutes until golden-brown and cooked through.

Notes

To make this gluten free, serve on gluten free pita bread. If using dried herbs instead of fresh, use half the amount called for. Store leftovers in an air-tight food storage container in the refrigerator for 3-4 days.

• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Category: Main Course
• Method: Grilling
• Cuisine: Greek

Nutrition

• Serving Size: 1 serving
• Calories: 551 kcal
• Sugar: 3 g
• Sodium: 1549 mg
• Fat: 26 g
• Saturated Fat: 3 g
• Unsaturated Fat: 19 g
• Trans Fat: 0.1 g
• Carbohydrates: 40 g
• Fiber: 3 g
• Protein: 39 g
• Cholesterol: 100 mg