Authentic Greek Souvlaki Skewers
Experience the vibrant flavors of Greece with classic Souvlaki skewers. Cubes of marinated chicken or pork are grilled to perfection, served traditionally with soft pita bread, cool and creamy tzatziki sauce, and a fresh Mediterranean salad. A beloved staple of Greek cuisine, perfect for a flavorful weeknight meal or a festive gathering.
Ingredients
- 1.5 lb boneless skinless chicken thighs or breast
- 1/4 cup olive oil
- 2 tbsp fresh lemon juice
- 3 cloves garlic minced
- 1 tsp dried oregano
- 1/2 tsp salt
- 1/4 tsp black pepper
- 4 pieces pita bread
- 1 cup tzatziki sauce
- 1 large cucumber diced (for salad)
- 1 cup cherry tomatoes halved (for salad)
- 1/4 cup red onion thinly sliced (for salad)
- 2 tbsp extra virgin olive oil (for salad dressing)
- 1 tbsp red wine vinegar (for salad dressing)
Instructions
- In a large bowl, combine chicken cubes with olive oil, lemon juice, minced garlic, oregano, salt, and pepper. Mix well to coat the chicken evenly. Cover the bowl and refrigerate for at least 30 minutes, or up to 4 hours, to marinate.
- Preheat your grill to medium-high heat. If using wooden skewers, ensure they have been soaked in water for at least 30 minutes.
- Thread the marinated chicken cubes onto skewers, ensuring not to pack them too tightly. Leave a small space between each piece for even cooking.
- Place the skewers on the preheated grill. Grill for 4-6 minutes per side, or until the chicken is cooked through and has nice char marks. The internal temperature should reach 165°F (74°C).
- While the chicken grills, lightly warm the pita bread on the grill for about 30 seconds per side, until soft and pliable.
- In a separate bowl, combine diced cucumber, cherry tomatoes, and red onion. Drizzle with extra virgin olive oil and red wine vinegar, then toss gently to create a simple Greek salad.
- Serve the grilled chicken Souvlaki skewers immediately with warm pita bread, a generous serving of tzatziki sauce, and the fresh Greek salad on the side.
Notes
For best flavor, marinate the chicken for at least 30 minutes, or up to 4 hours in the refrigerator. If using wooden skewers, soak them in water for at least 30 minutes before threading to prevent burning on the grill. Don't overcrowd the skewers or the grill; cook in batches if necessary for even browning. Serve immediately with warm pita and a generous dollop of tzatziki.