The Greek Chicken Souvlaki Recipe I Make Every Summer — 25 Minutes
- Prep
- 20 min
- Cook
- 5 min
- Total
- 25 min
- Serves
- 10
- Calories
- 168 kcal
- Carbs
- 1.80 g
Ingredients
- 10 clovesgarlic, peeled
- 2 tbspdried oregano
- 1 tspdried rosemary
- 1 tspsweet paprika
- 1 tspKosher salt
- 1 tspblack pepper
- 1/4 cupPrivate Reserve Greek extra virgin olive oil
- 1/4 cupdry white wine
- 1 juice oflemon
- 2 piecesbay leaves
- 2.5 lborganic boneless skinless chicken breast, fat removed, cut into 1 1/2 inch pieces
- —Greek pita bread
- —Tzatziki Sauce
- —Sliced tomato, cucumber, onions, and Kalamata olives
- —Greek salad recipe
- —Roasted Garlic Hummus
- —Mezze Platter
- —Watermelon and Cucumber Salad
Instructions
- 1
Prepare the marinade. In the bowl of a small food processor, add garlic, oregano, rosemary, paprika, salt, pepper, olive oil, white wine, and lemon juice (do NOT add the dried bay leaves yet). Pulse until well combined.
- 2
Place chicken in a large bowl and add bay leaves. Top with marinade. Toss to combine, making sure chicken is well-coated with marinade. Cover tightly and refrigerate for 2 hours or overnight.
- 3
Soak 10 to 12 wooden skewers in water for 30 to 45 minutes. Prepare Tzatziki sauce and other fixings.
- 4
When ready, thread marinated chicken pieces through the prepared skewers.
- 5
Prepare outdoor grill (or griddle). Brush grates with oil and heat. Cook chicken skewers until browned and internal temperature registers 160°F, about 5 minutes total.
- 6
Transfer chicken to serving platter and let rest for 3 minutes. Meanwhile, briefly grill pitas and keep warm.
- 7
Assemble grilled chicken souvlaki pitas by spreading Tzatziki sauce on pita, adding chicken pieces, then veggies and olives.
- 8
Optional: Add more items to your buffet, such as Greek salad, watermelon salad, or a Mezze platter.