Chicken Souvlaki With Tzatziki Sauce

The scent of grilling chicken souvlaki always transports me back to a sun-drenched taverna on the island of Crete. The air, thick with the aroma of oregano and lemon, mingled with the salty breeze from the Aegean Sea. I remember sitting at a wobbly wooden table, the simple yet vibrant flavors of the souvlaki exploding in my mouth – juicy chicken, tangy tzatziki, and warm pita bread, a symphony of Greek summer. This recipe brings those cherished memories back to life, one delicious bite at a time.

Recipe Overview

• Prep Time: 15 minutes + 3 hours marinating
• Cook Time: 12 minutes
• Total Time: 3 hours 27 minutes
• Servings: 6
• Yield: 6 Kabobs
• Dietary Type: Mediterranean

Ingredients

For the Kabobs:

• ¼ cup olive oil
• 3 tablespoons fresh lemon juice
• 2 garlic cloves, minced
• 1 teaspoon dried oregano
• ½ teaspoon kosher salt
• ¼ teaspoon black pepper
• 1 ½ lbs boneless skinless chicken breast halves, cut into bit-sized pieces

For the Tzatziki Sauce:

• 6 ounces plain Greek yogurt
• ½ medium cucumber, peeled, seeded and grated
• 1 tablespoon extra virgin olive oil
• 2 teaspoons freshly-squeezed lemon juice
• 1 garlic clove, minced
• 1 teaspoon dried dill weed
• 1 pinch kosher salt

Equipment Needed

• Large re-sealable plastic bag
• Grater
• 6 wooden skewers (or metal skewers)
• Grill

Instructions

1. Prepare the Marinade: In a large re-sealable plastic bag, combine the olive oil, lemon juice, minced garlic, dried oregano, kosher salt, and black pepper. Seal the bag tightly and shake to combine the marinade ingredients.
2. Marinate the Chicken: Add the chicken pieces to the bag with the marinade. Re-seal the bag, pressing out as much air as possible. Gently massage the marinade into the chicken, ensuring that all pieces are evenly coated. Place the bag in the refrigerator and let the chicken marinate for at least 3 hours, and up to 5 hours. Turn and massage the bag occasionally to ensure even marination.
3. Prepare the Tzatziki Sauce: While the chicken is marinating, prepare the tzatziki sauce. In a medium bowl, combine the plain Greek yogurt, grated cucumber, extra virgin olive oil, freshly-squeezed lemon juice, minced garlic clove, dried dill weed, and a pinch of kosher salt. Stir well to combine all ingredients. Cover the bowl with plastic wrap and refrigerate the tzatziki sauce for at least 1 to 2 hours to allow the flavors to develop and meld together.
4. Prepare the Skewers: If using wooden skewers, soak them in water for at least 30 minutes before grilling. This will prevent them from burning on the grill. If using metal skewers, ensure they are clean and ready for use.
5. Prepare the Grill: Heat your grill to medium-high heat. Once the grill is hot, lightly oil the grate to prevent the chicken from sticking.
6. Assemble the Kabobs: Remove the chicken pieces from the marinade, discarding the unused marinade. Thread the marinated chicken onto the prepared skewers, ensuring that the pieces are snug but not overly crowded.
7. Grill the Kabobs: Place the assembled chicken souvlaki kabobs onto the preheated and oiled grill grate. Grill for about 6 minutes per side, or until the chicken is cooked through and no longer pink in the center. The internal temperature of the chicken should reach 165°F (74°C).
8. Serve: Remove the grilled chicken souvlaki from the grill and let them rest for a few minutes before serving. Serve the chicken souvlaki warm, with the chilled tzatziki sauce for dipping.

Expert Tips & Tricks

• For extra flavor, add a tablespoon of red wine vinegar to the marinade. It will tenderize the chicken and add a subtle tang.
• Don’t overcrowd the skewers. Leaving a little space between the chicken pieces allows for more even cooking.
• To prevent the chicken from drying out on the grill, brush it with a little olive oil during the last few minutes of cooking.
• If you don’t have a grill, you can cook the souvlaki under the broiler. Place the skewers on a baking sheet lined with foil and broil for about 5-7 minutes per side, or until the chicken is cooked through.
• For a creamier tzatziki, use full-fat Greek yogurt.
• Press excess moisture from the grated cucumber for a thicker tzatziki sauce.
• Make the tzatziki sauce a day ahead of time for even better flavor.

Serving & Storage Suggestions

Serve the chicken souvlaki immediately after grilling for the best flavor and texture. Arrange the kabobs on a platter and serve with a generous bowl of chilled tzatziki sauce. You can also serve the souvlaki with warm pita bread, sliced tomatoes, red onion, and a sprinkle of fresh parsley for a complete meal.

Leftover chicken souvlaki should be stored in an airtight container in the refrigerator. It will keep for up to 3 days. Reheat the souvlaki in the oven or microwave until heated through. The tzatziki sauce should also be stored in an airtight container in the refrigerator and will keep for up to 5 days. Do not leave the cooked chicken or tzatziki at room temperature for more than 2 hours.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	237.9 kcal	N/A
Calories from Fat	N/A	54%
Total Fat	14.3 g	21%
Saturated Fat	2.2 g	11%
Cholesterol	72.6 mg	24%
Sodium	302.7 mg	12%
Total Carbohydrate	2.3 g	0%
Dietary Fiber	0.3 g	1%
Sugars	0.7 g	2%
Protein	24.4 g	48%

Variations & Substitutions

• Lamb Souvlaki: Substitute the chicken with lamb cubes for a richer, more flavorful souvlaki.
• Vegetarian Souvlaki: Use halloumi cheese or marinated tofu cubes instead of chicken for a vegetarian option.
• Spicy Souvlaki: Add a pinch of red pepper flakes to the marinade for a spicy kick.
• Herb Variations: Experiment with different herbs in the marinade, such as rosemary, thyme, or mint.
• Lemon Herb Marinade: For a brighter flavor profile, add the zest of one lemon to the marinade.
• Dairy-Free Tzatziki: Use a plant-based yogurt alternative, such as coconut yogurt or almond yogurt, to make a dairy-free tzatziki sauce.

FAQs (Frequently Asked Questions)

Q: Can I marinate the chicken overnight?
A: While a longer marinating time can enhance flavor, it is not recommended to marinate the chicken for more than 5 hours, as the lemon juice can start to break down the protein and make the chicken mushy.

Q: Can I use dried dill instead of fresh in the tzatziki sauce?
A: Yes, you can use dried dill. However, fresh dill will provide a brighter and more pronounced flavor. Use about 1 teaspoon of dried dill as a substitute for 1 tablespoon of fresh dill.

Q: How do I prevent the chicken from drying out on the grill?
A: To prevent the chicken from drying out, avoid overcooking it. Grill the chicken until it is just cooked through, reaching an internal temperature of 165°F (74°C). You can also brush the chicken with a little olive oil during the last few minutes of cooking to help keep it moist.

Q: Can I make the tzatziki sauce ahead of time?
A: Yes, tzatziki sauce is even better when made ahead of time. Allowing the flavors to meld together in the refrigerator for a few hours will enhance the taste.

Q: What can I serve with chicken souvlaki?
A: Chicken souvlaki is delicious served with warm pita bread, sliced tomatoes, red onion, and a sprinkle of fresh parsley. You can also serve it with a Greek salad, roasted vegetables, or rice pilaf.

Final Thoughts

Chicken souvlaki is more than just a meal; it’s an experience. It’s the taste of summer, a celebration of fresh, vibrant flavors, and a connection to the rich culinary heritage of Greece. I encourage you to try this recipe and bring a little bit of the Mediterranean sunshine into your kitchen. Don’t be afraid to experiment with different herbs and spices to create your own unique flavor profile. Share your creations with friends and family, and let them experience the joy of authentic Greek cuisine. Pair it with a crisp glass of Greek white wine for the ultimate culinary escape. Kali Orexi!