Chicken Souvlaki
User Reviews
5
Chicken Souvlaki
Description
Chicken Souvlaki features chicken breast cubes marinated in olive oil, lemon juice, red wine vinegar, oregano, garlic, and spices. The marinade imparts tangy and herby flavors, and the acid helps tenderize the meat without making it mushy. The chicken is then threaded onto skewers and cooked on a grill pan or outdoor grill until it reaches a safe internal temperature.
The accompanying tzatziki sauce blends plain Greek yogurt with grated and squeezed cucumber, lemon juice, minced garlic, fresh dill, salt, and black pepper for a creamy, cool, and slightly tangy condiment. The grated cucumber is thoroughly drained to prevent sogginess and keep the sauce thick.
Serving suggestions include warmed pita bread, cooked rice, fresh or grilled vegetables, crumbled feta cheese, and quick-pickled red onion to create a complete meal. The recipe also provides an alternate broiling method if grilling is unavailable and a pan-fry option when skipping skewers. Marinating time affects tenderness but should be limited to about 4 hours to avoid texture issues.
Preparation of the tzatziki sauce can be done up to 12 hours in advance, facilitating meal prep. Soaking wooden skewers before grilling prevents burning. The dish balances bright acidic and herbal flavors with creamy and savory elements to deliver a classic Greek-inspired chicken meal.
Ingredients
FOR THE MARINADE
- ½ cup olive oil
- 1 small red onion finely chopped
- 2 cloves garlic minced
- lemon juice from 2
- 2 tablespoons red wine vinegar
- 1 ½ teaspoons oregano or ½ teaspoon dried oregano, fresh, chopped
- 1 teaspoon kosher salt
- ¼ teaspoon black pepper ground
- 1 lb. chicken breast cut into 1-inch cubes, boneless, skinless
FOR THE TZATZIKI SAUCE
- 1 cup Greek-style yogurt plain
- ½ cucumber peeled, grated and squeezed dry, English, seedless
- 1 teaspoon kosher salt
- lemon juice juice from 1 lemon
- 1 clove garlic minced
- 1 teaspoon dill minced fresh
- black pepper dash, ground
OPTIONAL, FOR SERVING
- pita bread warmed
- rice warm, cooked
- vegetables such as sliced cucumber, chopped tomatoes, chopped lettuce, fresh, grilled, or roasted
- feta cheese crumbled
- red onion quick pickled
- olive
Instructions
MARINATE THE CHICKEN
- In a large bowl or large Ziploc bag, combine marinade ingredients.
- Add the chicken, toss to coat with the marinade, cover and refrigerate for 30 minutes. Stir the chicken once halfway through the marinating time.
PREPARE THE TZATZIKI SAUCE
- While the chicken marinates, prepare the sauce. In a bowl, stir together the tzatziki ingredients. Cover and refrigerate until ready to serve.
GRILL THE CHICKEN
- If using wooden skewers, soak them in water for 20-30 minutes before using.
- Remove the chicken from the marinade and discard marinade. Thread the chicken onto skewers.
- Heat a grill pan or an outdoor grill over medium-high heat. Brush the grates with oil to prevent the chicken from sticking. Add the chicken to the grill and cook for about 6-8 minutes, turning once. The meat is done when it reaches an internal temperature of 165°F.
ALTERNATE BROILED METHOD
- If using wooden skewers, soak them in water for 20-30 minutes before using.
- Line a rimmed baking sheet with aluminum foil; coat lightly with nonstick cooking spray. Adjust one of the oven racks to the top position (about 6 inches from the broiler). Preheat the broiler on HIGH.
- Remove the chicken from the marinade and discard marinade. Thread the chicken onto the skewers, or let the excess marinade drip off and just add the chicken directly to the sheet pan.
- Place under the broiler for 11-14 minutes, or until the chicken is golden brown and reaches an internal temperature of 165°F. Flip the chicken halfway through for even cooking.
SERVE
- Serve the chicken with the tzatziki and other optional ingredients.
Notes
- Marinate chicken for up to 4 hours to maximize flavor without compromising texture.
- Prepare tzatziki sauce up to 12 hours ahead; keep refrigerated until serving.
- Drain grated cucumber thoroughly by wringing in a towel to ensure a thick sauce.
- Soak wooden skewers for 20-30 minutes before grilling to prevent burning.
- For pan-frying, omit skewers and brown marinated chicken cubes in olive oil over medium-high heat until cooked through.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 2487 kcal
% Daily Value*
| Serving | 1/4 of the chicken | |
| Calories | 248.7kcal | 12% |
| Carbohydrates | 5.7g | 2% |
| Protein | 33.6g | 67% |
| Fat | 9.9g | 15% |
| Saturated Fat | 2.5g | 13% |
| Polyunsaturated Fat | 0.8g | 5% |
| Monounsaturated Fat | 5g | 25% |
| Cholesterol | 69.6mg | 23% |
| Sodium | 522.2mg | 22% |
| Potassium | 346.8mg | 7% |
| Fiber | 0.5g | 2% |
| Sugar | 3.6g | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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