Description
This authentic Greek Chicken Souvlaki recipe brings the flavors of Athens to your kitchen with a vibrant marinade of garlic, oregano, rosemary, paprika, olive oil, and lemon juice. Perfectly grilled on skewers and served with fresh pita bread, tzatziki sauce, and a variety of Mediterranean fixings, it's an easy but impressive dish ideal for lunch or dinner.
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 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 the Marinade: In the bowl of a small food processor, combine garlic, oregano, rosemary, paprika, salt, pepper, olive oil, white wine, and lemon juice. Pulse until the ingredients are well combined into a smooth marinade. Do not add bay leaves at this stage.
- Marinate the Chicken: Place chicken pieces in a large bowl along with bay leaves. Pour the marinade over the chicken and toss well to coat all pieces evenly. Cover tightly with plastic wrap and refrigerate for 2 hours or overnight for best flavor. For a quicker option, marinate at room temperature for 30 minutes.
- Soak Skewers and Prepare Fixings: Soak 10 to 12 wooden skewers in water for 30 to 45 minutes to prevent burning during grilling. Prepare tzatziki sauce and slice tomatoes, cucumbers, onions, and olives. Prepare any sides such as Greek salad or hummus ahead if desired.
- Thread Chicken onto Skewers: Remove chicken from marinade and thread pieces onto soaked wooden skewers evenly.
- Preheat Grill or Griddle: Heat outdoor grill or indoor griddle over medium-high heat and brush the grates or surface lightly with oil to prevent sticking.
- Grill the Chicken: Place chicken skewers on the grill or griddle. Cook, turning skewers frequently to brown all sides evenly, about 5 minutes total, until the chicken reaches an internal temperature of 160°F (it will finish cooking to 165°F while resting). While grilling, brush skewers lightly with reserved marinade, discarding any leftover marinade afterwards.
- Rest the Chicken and Grill Pitas: Transfer the cooked chicken skewers to a serving platter and let rest for 3 minutes. Meanwhile, grill pita breads briefly until warm and slightly charred.
- Assemble Souvlaki Pitas: Spread a generous layer of tzatziki sauce on each pita. Remove chicken pieces from skewers and add on top of the sauce. Finish by layering sliced tomatoes, cucumbers, onions, and Kalamata olives inside the pita.
- Serve: Serve souvlaki pitas immediately with optional sides like Greek salad, roasted garlic hummus, watermelon salad, or a mezze platter for a full Mediterranean feast.
Notes
- If short on time, marinate the chicken for 30 minutes at room temperature instead of 2 hours in the fridge.
- After grilling, remove chicken from skewers before refrigerating. Store in a tightly sealed container; cooked souvlaki keeps well refrigerated for up to 3 days.
- Adjust grill temperature as needed to prevent burning and ensure even cooking.
- Private Reserve Greek extra virgin olive oil enhances authentic Mediterranean flavor.
- Try fresh herbs like oregano and rosemary for best aromatic results.
- Serve with various Mediterranean sides for a complete meal experience.
Nutrition
- Serving Size: 1 skewer with pita and toppings
- Calories: 270 kcal
- Sugar: 2 g
- Sodium: 450 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 25 g
- Cholesterol: 65 mg
