Chicken Souvlaki
Total Time
20 minutes
Prep Time
12 minutes
Cook Time
8 minutes
Rating
4.9 out of 5 stars
(33)
Ingredients
4-6 servings
- 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
- for serving: pita bread, fresh baby arugula (or chopped Romaine), thinly-sliced red onions, sliced cherry tomatoes, crumbled feta cheese, chopped fresh parsley, tzatziki sauce
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Preparation
Step 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.
Step 2
Remove chicken from bag/bowl, and discard the leftover marinade. Thread chicken onto skewers**.
Step 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.
Step 4
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.
Step 5
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.
Step 6
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Chef's notes
*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.
