Description
Greek Chicken Souvlaki with Tzatziki Sauce is a vibrant Mediterranean dish featuring tender, marinated chicken grilled to perfection and served with a refreshing creamy cucumber yogurt sauce. This recipe highlights a harmonious blend of herbs, spices, and fresh ingredients, perfect for a flavorful and healthy meal.
Ingredients
Scale
For the Chicken Souvlaki:
- 1 1/2 lbs boneless, skinless chicken breasts or thighs, cut into 1–2 inch cubes
- 3 tbsp olive oil
- Juice of 1 lemon
- 2 cloves garlic, minced
- 1 tsp dried oregano
- 1 tsp paprika
- 1/2 tsp ground cumin
- Salt and pepper, to taste
- 1 tbsp fresh parsley, chopped (optional, for garnish)
For the Tzatziki Sauce:
- 1 cup Greek yogurt (full-fat preferred)
- 1/2 cucumber, finely grated and excess liquid squeezed out
- 2 tbsp olive oil
- 1 tbsp lemon juice
- 1 clove garlic, minced
- 1 tbsp fresh dill, chopped (or 1 tsp dried dill)
- Salt and pepper, to taste
Instructions
- Marinate the Chicken: In a large bowl, combine olive oil, lemon juice, garlic, oregano, paprika, cumin, salt, and pepper. Add the chicken cubes and toss until fully coated. Cover and refrigerate for at least 30 minutes, preferably 2–4 hours, to allow the flavors to meld.
- Make the Tzatziki Sauce: In a medium bowl, combine Greek yogurt, grated cucumber, olive oil, lemon juice, minced garlic, and fresh dill. Stir until smooth and well combined. Season with salt and pepper to taste. Chill in the fridge while you cook the chicken.
- Cook the Chicken: Preheat your grill or grill pan to medium-high heat. Thread the marinated chicken onto skewers (if using wooden skewers, soak them in water for 30 minutes to prevent burning). Grill the chicken for 5–6 minutes per side, or until the internal temperature reaches 165°F (75°C) and the chicken is lightly charred on the outside. Alternatively, pan-fry the chicken in a little olive oil until cooked through.
- Serve & Enjoy: Once the chicken is cooked, remove from the skewers and sprinkle with fresh parsley if desired. Serve with the tzatziki sauce on the side for dipping, or drizzle over the chicken.
Notes
- Use boneless skinless chicken thighs for juicier, more flavorful souvlaki.
- Soak wooden skewers in water for at least 30 minutes before grilling to prevent burning.
- Do not overcrowd skewers to allow for proper grilling and grill marks.
- Add a touch of fresh mint or a dash of red wine vinegar to the tzatziki sauce for a unique variation.
- Serve with warm pita bread, Greek salad, roasted vegetables, or on a bed of greens with quinoa for a complete meal.
