Greek Chicken Souvlaki
ID: fb22097d...
This Greek chicken souvlaki features tender chicken breast cubes marinated in a bright, savory lemon-garlic herb marinade. Grilled to smoky perfection, it is served with a cool, creamy homemade tzatziki sauce and fresh vegetables.
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🍳 Cooking Flow
Cut chicken breasts into uniform 1.5-inch cubes. → Marinate chicken in lemon juice, olive oil, garlic, oregano, parsley, salt, and pepper for 30 minutes. → Grate and squeeze water from cucumber, then mix with Greek yogurt, dill, garlic, olive oil, lemon juice, and salt to make tzatziki. → Thread marinated chicken onto flat metal skewers. → Grill skewers over medium-high heat for 3-4 minutes per side until charred and cooked through.
Cooking Steps
Brief Cooking Order
Cut chicken breasts into uniform 1.5-inch cubes. → Marinate chicken in lemon juice, olive oil, garlic, oregano, parsley, salt, and pepper for 30 minutes. → Grate and squeeze water from cucumber, then mix with Greek yogurt, dill, garlic, olive oil, lemon juice, and salt to make tzatziki. → Thread marinated chicken onto flat metal skewers. → Grill skewers over medium-high heat for 3-4 minutes per side until charred and cooked through.
Introduction
This Greek chicken souvlaki features tender chicken breast cubes marinated in a bright, savory lemon-garlic herb marinade. Grilled to smoky perfection, it is served with a cool, creamy homemade tzatziki sauce and fresh vegetables.
Step 1
Cut the chicken breasts across into strips, then slice the strips into uniform 1.5-inch cubes.
Step 2
In a large mixing bowl, combine the cubed chicken, 1/3 cup of olive oil, 2 tbsp of fresh lemon juice, 3 minced garlic cloves, dried oregano, dried parsley, 1 tsp of kosher salt, and ground black pepper. Stir well with your hands or tongs to coat, then cover and marinate in the refrigerator for at least 30 minutes.
Step 3
Grate half of an English cucumber. Place the grated cucumber inside a nut milk bag or cheesecloth and squeeze out all excess moisture over the sink. Chop fresh dill to yield 2 tablespoons.
Step 4
To make the tzatziki sauce, combine 1.5 cups of Greek yogurt, the squeezed cucumber, chopped dill, 2 minced garlic cloves, 2 tbsp of olive oil, 1 tbsp of fresh lemon juice, and 1/2 tsp of kosher salt in a bowl. Stir well to combine, then store in the refrigerator.
Step 5
Thread the marinated chicken pieces onto flat metal skewers, aiming for 4 to 5 pieces of chicken on each 8-inch skewer.
Ingredients List
Important Notes
Cutting the chicken into uniform pieces is more important than the exact size to ensure they cook evenly on the grill.
Properly squeezing the moisture out of the grated cucumber is critical; otherwise, the tzatziki sauce will become watery.
Using flat metal skewers helps prevent the chicken pieces from spinning around when you flip them on the grill.
Tzatziki sauce can be made a few hours in advance to allow the flavors to meld together perfectly.
Leftover grilled chicken souvlaki keeps well in an airtight container in the fridge for 4-5 days, or can be frozen for up to 3 months.
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