Ingredients
– 10 garlic cloves, peeled (≈ 30 g)
– 2 × tablespoons dried oregano (≈ 6 g)
– 1 × teaspoon dried rosemary (≈ 1 g)
– 1 × teaspoon sweet paprika (≈ 2 g)
– 1 × teaspoon kosher salt (≈ 5 g)
– 1 × teaspoon freshly ground black pepper (≈ 2 g)
– ¼ cup extra-virgin olive oil (60 ml)
– ¼ cup dry white wine (60 ml)
– Juice of 1 lemon (≈ 2 tablespoons, 30 ml)
– 2 ½ lb (≈ 1.1 kg) organic boneless, skinless chicken breast, trimmed of fat and cut into 1½-inch (≈ 4 cm) cubes
– Greek-style pita bread (8-inch rounds, about 4 per serving)
– Tzatziki sauce (store-bought or homemade) about ¼ cup (60 ml) per pita
– 1 medium tomato, sliced
– ½ cucumber, thinly sliced
– ¼ red onion, thinly sliced
– A handful of Kalamata olives, pitted and halved
– 2 bay leaves (for marinating)
Instructions
1-Creating the Flavorful Marinade: The marinade is where all the magic begins! This is what sets authentic Greek chicken souvlaki apart from other grilled chicken recipes. In a small food processor, combine the garlic cloves, dried oregano, rosemary, sweet paprika, kosher salt, black pepper, extra-virgin olive oil, dry white wine, and lemon juice. Pulse everything together until a smooth paste forms.
2-Marinating the Chicken: Place the cubed chicken in a large bowl and add the two bay leaves. Pour the marinade over the chicken and toss to coat evenly. Cover the bowl and refrigerate for at least 2 hours. If you have time, marinating overnight creates an even deeper flavor profile that will have your guests wondering if you’ve been hiding Greek ancestry!
3-Preparing for Grilling: While the chicken is marinating (or after it’s finished), soak your wooden skewers in water for 30-45 minutes. This crucial step prevents the skewers from burning on the grill. While they soak, set up your pita breads and vegetable fixings to make assembly quick and easy later on.
4-Threading the Skewers: Remove the bay leaves from the marinated chicken, then thread the chicken pieces onto the soaked skewers. I like to leave a bit of space between each piece to ensure even cooking. If some pieces are significantly larger than others, I’ll trim them down uniform cooking is key to perfect chicken souvlaki!
5-Grilling to Perfection: Pre-heat your grill or grill pan to medium-high heat. Cook the skewers for about 5 minutes total, turning once halfway through. You’re looking for a nicely browned exterior and an internal temperature of 71°C (160°F). I use a meat thermometer for accuracy there’s nothing worse than overcooked, dry chicken!
6-Resting and Final Prep: Transfer the finished skewers to a plate and let them rest for 3 minutes. This short rest period allows the juices to redistribute, ensuring maximum tenderness. While the chicken is resting, grill your pita breads for approximately 30 seconds per side, just until they’re warm and have a slight char.
7-Assembling Your Greek Masterpiece: Now comes the fun part! Spread a generous layer of tzatziki on each pita. Add 2-3 pieces of chicken, then top with tomato slices, cucumber, red onion, and the Kalamata olives. Serve immediately while the chicken is still warm and the vegetables are crisp and fresh.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
🪡 Marinate the chicken overnight for the deepest flavor and most tender texture.
🌿 Soak the wooden skewers in water; this prevents them from burning during the quick grill.
🍋 Brighten the tzatziki with a splash of fresh lemon juice or a pinch of smoked paprika just before serving.
- Prep Time: 20 minutes
- Marinating time: 2 hours (or overnight)
- Cook Time: 5 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Greek
- Diet: High‑protein, Gluten‑Free (when using gluten‑free pita)
Nutrition
- Serving Size: 2 skewers with pita and vegetables
- Calories: 460 kcal
- Sugar: 3 g
- Sodium: 620 mg
- Fat: 18 g
- Saturated Fat: 3 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 4 g
- Protein: 38 g
- Cholesterol: 115 mg