Souvlaki
This post may contain affiliate links. Read my full disclosure policy. Bring a taste of Greece to your own backyard with souvlaki: succulent skewers of lemony chicken, grilled to perfection. “Chicken again?” That’s the familiar chorus in our home every time I mention it’s chicken for dinner. My husband starts the refrain, and the kids chime in with melodramatic groans and eye rolls. But I love a good challenge and nothing pleases me more than turning their collective “not again!” into “more, please!” Enter souvlaki: marinated and skewered chicken, grilled to perfection, and served alongside cooling tzatziki sauce and a Greek salad. It’s a little taste of Greece that adds a twist to the usual chicken dinner, and I promise you, it’s a guaranteed crowd-pleaser. The secret to great souvlaki is all in the marinade—it adds that lemony, garlicky flavor and keeps the chicken tender and juicy. Similar to my go-to grilled chicken recipe, I don’t use lemon juice in the marinade. Despite popular belief, acidity doesn’t actually tenderize lean chicken breasts—in fact, it can make them tough and leathery. I use fresh lemon zest instead, which gives all the bright flavor without affecting the texture. Serve this souvlaki recipe with warm pita bread and creamy hummus, and you’ve got a meal that’s perfect for casual backyard dinners or feeding a crowd. “The best souvlaki ever. We used to go to Greektown for our fix. Not anymore.” What You’ll Need To Make Souvlaki Step-by-Step Instructions Step 1: Pound the chicken. One at a time, place the chicken breasts in a 1-gallon zip-lock bag; using a meat mallet, pound to an even ½-inch thickness. (You can skip this step if using chicken tenderloins; they are already tender and cook quickly.) Cut the meat into 2-inch chunks. Step 2: Make the marinade. Mix the extra-virgin olive oil, minced garlic, dried oregano, honey, salt, freshly ground black pepper, and lemon zest together in a large bowl. Step 3: Marinate. Add the chicken pieces to the marinade in the bowl and stir until evenly coated. Cover with plastic wrap and let chicken marinate in the refrigerator for at least 4 hours or overnight. The longer the better! Step 4: Prep the chicken for grilling. Thread the marinated chicken onto skewers, folding if the pieces are long and thin. Be sure not to cram the skewers. (Note: You’ll need about 6 skewers.) Step 5: Grill the souvlaki. Preheat the grill to medium-high heat and, using tongs, dip a wad of paper towels in vegetable oil and carefully wipe the grill grate several times to prevent sticking. Place the chicken skewers on the grill and cook, covered, turning to brown evenly, until the chicken is cooked through, 5 to 7 minutes total. Transfer the chicken to a platter and cover to keep warm. Meanwhile, briefly grill the pita bread until warmed through. Step 6: Make the tzatziki sauce. Combine the Greek yogurt, coarsely grated cucumber, garlic, extra-virgin olive oil, salt, black pepper, and fresh dill (or mint) in a medium bowl and mix until well combined. (The tzatziki can be covered and refrigerated for up to 2 days.) Alternative Broiler & Grill Pan Instructions To use a grill pan: Heat the pan over medium-high, then brush it lightly with oil. Add the skewers in a single layer (you may need to work in batches) and cook for 3 to 4 minutes per side. Keep turning as needed until the chicken is cooked through and nicely charred all over. To use a broiler: Preheat your broiler to high and position a rack about 5 to 6 inches from the heat. Line a baking sheet with foil, place a wire rack on top, and spray it with nonstick spray. Arrange the skewers on the rack and broil for 3 to 4 minutes per side, or until the chicken is cooked through and nicely golden. More Greek Recipes You May Like Video Tutorial RecipeComments (66)Add Comment Recipe Comments (66) Add Comment Ingredients 2 lbs boneless, skinless chicken breasts or chicken tenderloins 6 tablespoons extra-virgin olive oil 4 large cloves garlic, minced 2 teaspoons dried oregano 1 teaspoon honey 1½ teaspoons salt ½ teaspoon freshly ground black pepper 1 tablespoon lemon zest, from one large lemon 2 lbs boneless, skinless chicken breasts or chicken tenderloins 6 tablespoons extra-virgin olive oil 4 large cloves garlic, minced 2 teaspoons dried oregano 1 teaspoon honey 1½ teaspoons salt ½ teaspoon freshly ground black pepper 1 tablespoon lemon zest, from one large lemon For the Tzatziki 1½ cups plain 2% or whole milk Greek yogurt 1 medium English or hothouse cucumber, seeded, coarsely grated and squeezed as dry as possible (about 1 cup) 2 small cloves garlic, minced 2 tablespoons extra virgin olive oil Scant ¾ teaspoon salt ¼ teaspoon freshly ground black pepper 2 tablespoons finely chopped fresh dill or mint 1½ cups plain 2% or whole milk Greek yogurt 1 medium English or hothouse cucumber, seeded, coarsely grated and squeezed as dry as possible (about 1 cup) 2 small cloves garlic, minced 2 tablespoons extra virgin olive oil Scant ¾ teaspoon salt ¼ teaspoon freshly ground black pepper 2 tablespoons finely chopped fresh dill or mint For Serving Lemon wedges Warm pita bread Lemon wedges Warm pita bread Instructions For the Chicken One at a time, place the chicken breasts in a 1-gallon zip-lock bag; using a meat mallet, pound to an even ½-inch thickness. (Skip this step if using chicken tenderloins.) Cut the meat into 2-inch chunks. Mix all the ingredients except for the chicken together in a large bowl. Add the chicken pieces to the bowl and stir until evenly coated. Cover with plastic wrap and let the chicken marinate in the refrigerator for at least 4 hours or overnight. Thread the marinated chicken onto skewers, folding if the pieces are long and thin. Be sure not to cram the skewers. (Note: You'll need about 6 skewers.) Preheat the grill to medium-high heat and, using tongs, dip a wad of paper towels in vegetable oil and carefully wipe the grill grate several times to prevent sticking. Place the skewers on the grill and cook, covered, turning to brown evenly, until the chicken is cooked through, 5 to 7 minutes total. Transfer the chicken to a platter and cover to keep warm. Meanwhile, briefly grill the pita bread until warmed through. Serve with tzatziki sauce, warm pita, and lemon wedges. One at a time, place the chicken breasts in a 1-gallon zip-lock bag; using a meat mallet, pound to an even ½-inch thickness. (Skip this step if using chicken tenderloins.) Cut the meat into 2-inch chunks. Mix all the ingredients except for the chicken together in a large bowl. Add the chicken pieces to the bowl and stir until evenly coated. Cover with plastic wrap and let the chicken marinate in the refrigerator for at least 4 hours or overnight. Thread the marinated chicken onto skewers, folding if the pieces are long and thin. Be sure not to cram the skewers. (Note: You'll need about 6 skewers.) Preheat the grill to medium-high heat and, using tongs, dip a wad of paper towels in vegetable oil and carefully wipe the grill grate several times to prevent sticking. Place the skewers on the grill and cook, covered, turning to brown evenly, until the chicken is cooked through, 5 to 7 minutes total. Transfer the chicken to a platter and cover to keep warm. Meanwhile, briefly grill the pita bread until warmed through. Serve with tzatziki sauce, warm pita, and lemon wedges. For the Tzatziki Combine all of the ingredients in a medium bowl and mix until well combined. Taste and adjust seasoning if necessary. Cover and chill for up to 2 days or until ready to serve. Note: If using wooden skewers, soak them in water for 30 minutes prior to using to prevent them from burning on the grill. ALTERNATIVE BROILER & GRILL PAN COOKING INSTRUCTIONS: To use a broiler: Preheat your broiler to high. Arrange an oven rack so that the skewers will be 5 to 6 inches away from the broiler element. While the broiler is heating, line a baking sheet with aluminum foil for easy cleanup. Place a wire rack on the baking sheet and spray the rack with nonstick cooking spray. Arrange the skewers on the wire rack. Once the broiler is preheated, broil the skewers for 3 to 4 minutes. Using a pair of tongs, turn the skewers over, and cook for another 3 to 4 minutes or until the chicken is fully cooked and has a nice golden color. To use a grill pan: Heat the pan over medium-high heat on the stove. Once the pan is hot, brush it lightly with vegetable oil to prevent sticking. Place the skewers in the pan in a single layer (you may need to do this in batches). Cook the skewers for 3 to 4 minutes, then use tongs to turn them over and cook for another 3 to 4 minutes. Continue to turn the skewers, if necessary, until the chicken is fully cooked and all sides have nice grill marks. Combine all of the ingredients in a medium bowl and mix until well combined. Taste and adjust seasoning if necessary. Cover and chill for up to 2 days or until ready to serve. Note: If using wooden skewers, soak them in water for 30 minutes prior to using to prevent them from burning on the grill. ALTERNATIVE BROILER & GRILL PAN COOKING INSTRUCTIONS: To use a broiler: Preheat your broiler to high. Arrange an oven rack so that the skewers will be 5 to 6 inches away from the broiler element. While the broiler is heating, line a baking sheet with aluminum foil for easy cleanup. Place a wire rack on the baking sheet and spray the rack with nonstick cooking spray. Arrange the skewers on the wire rack. Once the broiler is preheated, broil the skewers for 3 to 4 minutes. Using a pair of tongs, turn the skewers over, and cook for another 3 to 4 minutes or until the chicken is fully cooked and has a nice golden color. To use a grill pan: Heat the pan over medium-high heat on the stove. Once the pan is hot, brush it lightly with vegetable oil to prevent sticking. Place the skewers in the pan in a single layer (you may need to do this in batches). Cook the skewers for 3 to 4 minutes, then use tongs to turn them over and cook for another 3 to 4 minutes. Continue to turn the skewers, if necessary, until the chicken is fully cooked and all sides have nice grill marks. Pair with Nutrition Information Powered by Per serving (6 servings) Serving size: 1 skewer Calories: 412 Fat: 23 g Saturated fat: 4 g Carbohydrates: 7 g Sugar: 5 g Fiber: 1 g Protein: 42 g Sodium: 670 mg Cholesterol: 114 mg Per serving (6 servings) Serving size: 1 skewer Calories: 412 Fat: 23 g Saturated fat: 4 g Carbohydrates: 7 g Sugar: 5 g Fiber: 1 g Protein: 42 g Sodium: 670 mg Cholesterol: 114 mg This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. Gluten-Free Adaptable Note To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods; if you're following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free. See more recipes: ChickenDinnerGluten-Free AdaptableGreekMiddle Eastern Chicken Dinner Gluten-Free Adaptable Greek Middle Eastern