Greek Chicken Souvlaki
Juicy Greek chicken souvlaki made with chicken breast marinated in Greek yogurt, mustard, balsamic vinegar, garlic, oregano, mint, and honey. Grill the skewers until golden, then serve them in warm pita with fresh toppings and tzatziki.
Ingredients
For the Chicken Souvlaki
- 1 kg boneless skinless chicken breast cut into 1½ inch (4 cm) pieces
- 3-4 pita breads
- 180 g tzatziki dip
- 2 medium tomatoes sliced
- ½ medium onion thinly sliced
- 15 g chopped fresh parsley
For the Chicken Souvlaki Marinade
- 50 g Greek yoghurt
- 1 tablespoon French-style mustard such as Dijon
- 30 ml extra virgin olive oil
- 2 tablespoon balsamic vinegar
- 1 tablespoon honey
- 3 cloves garlic minced
- 1 tablespoon dry oregano
- 1 tablespoon finely chopped fresh mint leaves only
- 1 teaspoon salt
- ½ teaspoon black pepper
Instructions
- Cut 1 kg boneless skinless chicken breast into evenly sized 1½-inch (4 cm) pieces and place them in a large bowl.
- Add 50 g Greek yoghurt, 1 tbsp French-style mustard, 30 ml extra virgin olive oil, 2 tbsp balsamic vinegar, 1 tbsp honey, 3 cloves garlic , minced,1 tbsp dry oregano, 1 tbsp finely chopped fresh mint, 1 tsp salt, and ½ tsp black pepper. Mix until every piece of chicken is thoroughly coated.
- Cover the bowl and refrigerate the chicken for 2 hours. If you are using wooden skewers, soak them in water for at least 30 minutes before grilling.
- Preheat the grill or grill pan over medium-high heat. Thread the marinated chicken onto the skewers, leaving a small amount of space between the pieces. Grill for 6–8 minutes, turning occasionally, until golden and the centre reaches 165°F (74°C).
- Transfer the chicken skewers to a plate and let them rest for 5 minutes. Warm 3-4 pita breads, cut them in half, and fill each piece with the grilled chicken, sliced tomatoes, onion, parsley, and tzatziki sauce. Serve immediately.
Notes
Marinating Time: I find that 2 hours gives the chicken plenty of flavour while still making this recipe easy to prepare on the same day.
Wooden Skewers: Soak wooden skewers in water for at least 30 minutes before using them. This helps prevent the exposed ends from burning on the grill.
Check the Temperature: Chicken breast can dry out when overcooked, so I remove the skewers once the thickest pieces reach 165°F (74°C).
Serving the Pita: Warm the pita just before assembling the wraps. It will be softer, easier to fold, and less likely to tear.
Nutrition
Calories: 394kcal | Carbohydrates: 26g | Protein: 41g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.02g | Cholesterol: 112mg | Sodium: 978mg | Potassium: 806mg | Fiber: 2g | Sugar: 7g | Vitamin A: 758IU | Vitamin C: 12mg | Calcium: 113mg | Iron: 2mg
