Greek Chicken Souvlaki
Lemon, garlic and oregano marinated chicken skewers, grilled or broiled, served with homemade tzatziki, pita and tomatoes.
- Servings
- 4
- Prep
- 25 min
- Cook
- 12 min
- Total
- 1 hr 10 min
Ingredients
For the chicken
For the tzatziki
To serve
Equipment
- Skewers (soak wooden ones in water for 30 minutes)
- Grill or broiler pan
Instructions
Mix the oil, lemon juice, garlic, oregano, salt and pepper in a bowl, add the chicken and toss. Marinate in the fridge for at least 30 minutes, up to 8 hours.
Make the tzatziki: stir together the yogurt, squeezed cucumber, garlic, dill and lemon juice with a pinch of salt. Chill until needed.
Heat the grill to medium-high, or the broiler with a rack 4-inch below it. Thread the chicken onto skewers, leaving small gaps between pieces.Heat the grill to medium-high, or the broiler with a rack 10 cm below it. Thread the chicken onto skewers, leaving small gaps between pieces.
Grill or broil, turning every few minutes, until charred in spots and the chicken reads 165°F, 10–12 minutes.Grill or broil, turning every few minutes, until charred in spots and the chicken reads 74°C, 10–12 minutes.
Warm the pitas on the grill or in a dry pan. Serve the skewers with pita, tzatziki, tomatoes and red onion.
Notes
- Thighs stay juicier than breasts on a hot grill; cook them to 175°F.
- Tzatziki keeps 3 days in the fridge and gets more garlicky as it sits.
My notes
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Nutrition estimate
- Calories
- 580
- Protein
- 51 g
- Carbs
- 44 g
- Fat
- 22 g
Per serving, estimated from USDA FoodData Central values for the listed amounts. Optional ingredients and to-taste seasoning are not included, and actual values vary by brand. How we estimate
