Greek Chicken Souvlaki with Tzatziki

Greek Chicken Souvlaki with Tzatziki

A classic Mediterranean grilled chicken dish with cooling yogurt sauce.

Key Info:

• Prep Time: 30 minutes (plus marinating)
• Cook Time: 15-20 minutes
• Total Time: 45-50 minutes (excluding marination)
• Servings: 4-6
• Difficulty: Medium
• Dietary: Gluten-free (without pita), High-protein

Equipment Needed:

• Grill or grill pan
• Metal or wooden skewers (if wooden, soak 30 mins prior)
• Large mixing bowl
• Grater
• Cutting board and sharp knife
• Measuring cups and spoons

Ingredients:

For the Souvlaki:

• 1.5 lbs (680g) boneless chicken breasts or thighs, cubed
• 1/2 cup (120ml) Greek yogurt
• 2 tbsp (30ml) olive oil
• 2 cloves garlic, minced
• 1 tbsp (15ml) lemon juice
• 1 tsp dried oregano
• 1 tsp Dijon mustard
• Salt and pepper to taste

For the Tzatziki:

• 2 Persian cucumbers, grated and drained
• 1 cup (240g) Greek yogurt
• 1 tbsp (15ml) lemon juice
• 1 tbsp (15ml) olive oil
• 1/2 tsp dried oregano
• 2 garlic cloves, minced
• Salt and pepper to taste

Method:

1. Combine all marinade ingredients in a large bowl.
2. Add cubed chicken, coat thoroughly, cover and refrigerate (30 mins to 2 hours).

3. Meanwhile, prepare tzatziki:
   • Grate cucumbers and squeeze out excess moisture.
   • Mix with remaining tzatziki ingredients.
   • Refrigerate until needed.

4. Preheat grill to medium-high (400°F/200°C).
5. Thread marinated chicken onto skewers, leaving small gaps between pieces.
6. Grill for 12-15 minutes, turning every 3-4 minutes until internal temperature reaches 165°F (74°C).

Crucial Tips:

• Don’t marinate longer than 4 hours – yogurt can make meat mushy.
• Ensure chicken pieces are similar size for even cooking.
• Pat chicken dry before skewering to prevent sticking.
• Leave space between pieces for even cooking.

Storage & Variations:

• Store cooked souvlaki up to 3 days refrigerated.
• Tzatziki keeps for 3 days in an airtight container.
• Try with pork or lamb instead of chicken.
• Serve in pita bread with tomatoes and onions for a gyros-style presentation.

Common Mistakes:

• Overcrowding skewers
• Not preheating grill sufficiently
• Skipping the resting period after cooking
• Not draining cucumber properly for tzatziki