Chicken Souvlaki

This Greek Chicken Souvlaki recipe takes you back to your favourite taverna.

Yield:
4 servings
Category:
Chicken & Other Birds
Cuisine:
Greek

INGREDIENTS:

  • For the marinade
  • 4 boneless chicken breasts (approx. 1 kg/35 ounces)
  • 4 tbsps olive oil
  • juice of 1 lemon
  • 1 clove of garlic, minced
  • 2 tbsp dried oregano
  • salt and freshly ground pepper
  • For the tzatziki sauce
  • 1 cucumber
  • 2 cloves of garlic, minced
  • 1/4 of a cup extra virgin olive oil
  • 500g of Greek yogurt (18 ounces)
  • 1–2 tbsps of red wine vinegar
  • a pinch of salt
  • To serve
  • 8 pita breads
  • olive oil
  • 1–2 tsps dried oregano
  • 1 tomato sliced
  • 1 red onion sliced
  • salt and freshly ground pepper
  • 8–9 wooden skewers

DIRECTIONS:

  1. Start by preparing the marinade. Cut the chicken breasts into 2-3 cm pieces and place them in a large bowl, along with all the marinade ingredients. Use your hands to mix really well, cover with plastic wrap and put in the fridge for 30-60 minutes.
  2. In the meantime prepare the tzatziki sauce for the chicken souvlaki. Pour in a blender the olive oil and grated garlic and blend until combined. Remove the skin and the seeds of the cucumber and grate it into a large bowl. Season with salt and pepper and leave aside for 10 minutes. Wrap the grated cucumber in a towel and squeeze, in order to get rid of the excess water. In a bowl, add the cucumber, the blended garlic and oil, the yogurt, 1-2 tbsps of red wine vinegar, a pinch of salt and blend, until the ingredients are combined. Store the tzatziki sauce in the fridge and always serve cold.

  3. To assemble the souvlaki skewers, cut the wooden skewers to fit your griddle pan and soak them in water. (This will prevent

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