This Chicken Souvlaki recipe is literally lip smacking fresh and yummy especially loaded up in a pita or on a tortilla with all of your favorite toppings!
Yield: 4-6 servings
Total Time: 20 mins
Prep Time: 12 mins
Cook Time: 8 mins
1.5 pounds uncooked boneless skinless chicken breasts, cut into bite-sized pieces*
5 cloves garlic, peeled and minced
2 tablespoons olive oil*
1 tablespoon dried oregano
1 teaspoon Kosher salt
1/2 teaspoon freshly-cracked black pepper
Juice of 1 large fresh lemon
Ingredients for serving: pita bread, fresh baby arugula (or chopped Romaine or Fresh Spinach), thinly-sliced red onions, sliced cherry tomatoes, crumbled feta cheese, chopped fresh parsley, tzatziki sauce (recipe below)
*Ad lib from Lauren: We grilled the red onions and tomatoes (toppings) and had them cold.... we prefer the grilled, so toss some oil on them, a little salt and pepper and bam!
1. Combine chicken pieces, garlic, olive oil, oregano, salt, black pepper and lemon juice in a large ziplock bag or mixing bowl, and toss until the chicken is evenly coated. Seal/cover and refrigerate for 30 minutes, or up to 1 day.
2. Remove chicken from bag/bowl, and discard the leftover marinade. Thread chicken onto skewers**.
3. To Cook Chicken On The Grill: Preheat grill to medium-high. Place skewers on the grill and cook for 6-8 minutes, turning once, until the chicken is cooked through and no longer pink inside. Transfer skewers to a separate plate, and set aside.
Bake Option: To Cook Chicken In The Oven: Preheat broiler, and place the rack about 5-6 inches from the top of the oven. Place skewers on a large baking sheet, and broil for 6-8 minutes, turning once, until the chicken is cooked through and no longer pink inside. Transfer skewers to a separate plate, and set aside.
To assemble the chicken souvlaki pitas, lay a piece of pita bread out on a flat surface, and top it with a few pieces of chicken and your desired toppings and tzatziki sauce. Serve immediately.
*I recommend using traditional olive oil for this recipe, not extra virgin olive oil, since it has a higher smoke point.
**If using wooden skewers, be sure to soak them completely in water for at least 30 minutes before cooking so that they do not burn.
***If you're not feeling up to making the tzatziki sauce, I also love Fuji Apple Dressing from Panera
2 cups full-fat plain Greek yogurt
4 garlic cloves, peeled and minced
1 English cucumber*, seeded and grated (about 1 cup)
1 tablespoon chopped fresh dill (not dried dill)
1-2 tablespoons fresh lemon juice, to taste
1 tablespoon olive oil
1/2 teaspoon sea salt
1/4 teaspoon freshly-ground black pepper
Stir all ingredients together until combined. Taste and adjust seasoning if needed.
Serve immediately, or refrigerate in a sealed container for up to 2 days.
*I recommend using an English cucumber so that you don’t have to worry about removing the seeds. Feel free to peel it if you would like. Also, if you would like a thicker sauce, feel free to squeeze the excess juice out of the shredded cucumber before adding it to the dip.
Recipe Credits: Give Me Some Oven