Chicken Souvlaki

 

A bright, lemon‑garlic Greek classic that’s quick to grill and perfect with warm pita and tzatziki.

Ingredients

(Makes about 4–6 servings)

• 2 lbs boneless, skinless chicken breasts or tenderloins
• 6 tbsp extra‑virgin olive oil
• Zest of 1 lemon (no juice in the marinade)
• 6 large garlic cloves, minced
• 2 tsp dried oregano
• 1 tsp honey
• 2¼ tsp salt
• ¾ tsp freshly ground black pepper
• Pita bread, for serving
• Optional sides: tzatziki (see recipe below), Greek salad, hummus

Step‑by‑Step

1. Pound & Cut
   Place chicken in a zip‑top bag and pound to ½‑inch thickness. Cut into 2‑inch chunks.

2. Make the Marinade
   In a large bowl, whisk olive oil, garlic, oregano, honey, salt, pepper, and lemon zest.

3. Marinate
   Add chicken, toss to coat, cover, and refrigerate at least 4 hours (overnight is best).

4. Skewer
   Thread chicken onto skewers without crowding.

5. Grill
   Preheat grill to medium‑high. Oil grates well. Grill skewers, turning to brown evenly, until cooked through (5–7 minutes total).

6. Serve
   Transfer to a platter, cover to keep warm. Briefly grill pita bread. Serve with tzatziki, salad, or hummus.

Tip: Using lemon zest instead of juice keeps the chicken tender while still giving that bright citrus punch.

Tzatziki Sauce

Ingredients

(Makes about 2 cups)

• 1 English cucumber, seeded and grated
• 1½ cups thick Greek yogurt (whole milk or low‑fat)
• 1 large garlic clove, minced
• 2 tbsp extra‑virgin olive oil
• ¾ tsp salt
• ¼ tsp freshly ground black pepper
• 2 tbsp chopped fresh mint or dill

Step‑by‑Step

1. Prep the Cucumber
   Cut in half lengthwise, scrape out seeds, then grate. Squeeze out as much liquid as possible — first with your hands, then wrapped in a clean dish towel.

2. Mix
   In a bowl, combine yogurt, cucumber, garlic, olive oil, salt, pepper, and mint (or dill).

3. Taste & Adjust
   Add more salt, pepper, or herbs to your liking.

4. Chill
   Cover and refrigerate until ready to serve — at least 30 minutes for flavors to meld.

Serving idea: Pile warm chicken souvlaki into pita, add a generous spoonful of tzatziki, and top with tomato, onion, and a sprinkle of feta for the full Greek street‑food experience.