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If you’ve ever wandered through the sun-soaked streets of Athens, the aroma of sizzling Greek chicken souvlaki surely lured you in. It’s a dish that speaks the language of love—bold flavors, vibrant colors, and fresh ingredients, all wrapped up in warm pita and slathered with creamy tzatziki sauce. But guess what? You don’t need a passport to enjoy this street food sensation.
This article will take you on a flavorful journey through the art of making authentic Greek chicken souvlaki with tzatziki. From its cultural roots and marinade secrets to grilling tips and side dish pairings, we’ve packed it all in here. So, whether you’re a Mediterranean cuisine enthusiast or just a curious cook, you’re in for a real treat.
Table of Contents
Table of Contents
Ingredients for Greek Chicken Souvlaki with Tzatziki
Ah, the magic is in the mix! If you’re dreaming of juicy, flavor-packed chicken wrapped in warm pita and slathered with refreshing tzatziki sauce, then it’s time to gather the good stuff. Below are the key ingredients that make Greek chicken souvlaki so irresistibly good.
Chicken: The Star of the Show
For that authentic bite, go with boneless, skinless chicken thighs. Why? They’re tender, juicy, and can hold up beautifully on the grill. Chicken breasts work too if you prefer a leaner cut, but they need extra care not to dry out.
- Best cut: Boneless thighs (juicy and flavorful)
- Alternative: Chicken breasts (leaner, slightly less forgiving)
Authentic Greek Marinade Essentials
This is where the real flavor kicks in. A well-balanced Greek souvlaki marinade is everything. Think citrusy, herby, garlicky goodness with every bite.
Here’s what you’ll need for that legendary marinade:
- Extra virgin olive oil – the silky base
- Fresh lemon juice – for a citrusy punch
- Minced garlic – because garlic is life
- Dried oregano & rosemary – earthy and aromatic
- Sweet paprika – adds warmth and a hint of color
- Salt & cracked black pepper – essential for balance
Want to use the good stuff? Go for high-quality olive oil like this Greek extra virgin olive oil made from organically grown olives—it makes a noticeable difference in flavor and authenticity.
The Creamy Tzatziki Sauce Ingredients
Let’s talk about tzatziki, the cool, tangy cucumber-yogurt dip that takes souvlaki from great to unforgettable.
What you’ll need:
- Thick Greek yogurt – rich, creamy, and protein-packed
- Grated cucumber – squeeze out the excess water!
- Garlic – a little goes a long way
- Fresh dill or mint – adds a refreshing twist
- Lemon juice – brightens everything
- Olive oil & salt – rounds out the flavors
Pro tip: Let your tzatziki chill in the fridge for at least 30 minutes before serving. That way, the flavors get cozy and intensify.
Fresh Fixings & Pita Bread
To complete the Greek chicken souvlaki experience, you’ll need:
- Greek-style pita bread – soft, slightly chewy, and perfect for wrapping
- Sliced tomatoes – juicy and sweet
- Thinly sliced red onions – sharp and crunchy
- Kalamata olives – salty, briny bites of heaven
- Cucumbers – crisp and cool
Optional add-ons? A sprinkle of feta or a handful of fries tucked into the wrap—just like they do it in Greece.
Now that you’ve got your ingredients locked and loaded, it’s time to move on to the magic of actually making it happen.
How to Make Greek Chicken Souvlaki with Tzatziki
Rolling up your sleeves? Good! Making Greek chicken souvlaki with tzatziki isn’t rocket science—but it does require a few pro tips to get that juicy, charred perfection. From marinating to grilling and everything in between, here’s your ultimate step-by-step guide.
Prepare the Flavor-Packed Chicken Marinade
Let’s start strong. The secret to tender, flavorful souvlaki lies in the marinade. So, don’t rush it.
H3: Blend the Marinade
In a small bowl or food processor, mix together the following:
- ¼ cup extra virgin olive oil
- Juice of 1 lemon
- 3–4 garlic cloves, minced
- 1 teaspoon dried oregano
- ½ teaspoon rosemary
- ½ teaspoon paprika
- Salt and pepper to taste
Whisk or pulse until everything’s smooth and emulsified. The aroma? Absolutely divine.
H3: Marinate the Chicken
- Cut the chicken (preferably thighs) into bite-sized chunks.
- Toss them in the marinade, ensuring every piece is coated.
- Cover the bowl and refrigerate for 2 hours or overnight (more flavor!).
- In a hurry? Even 30 minutes works in a pinch.
Tip: Marinating longer allows the acid from the lemon to tenderize the chicken while the herbs soak in deep flavor.
Build Your Chicken Skewers
After marination, it’s showtime. If you’re using wooden skewers, don’t forget to soak them in water for 30–45 minutes to prevent burning on the grill.
Thread 4–5 pieces of chicken onto each skewer, leaving a little space between them so they cook evenly.
Grill the Chicken Souvlaki Like a Pro
Time to fire up the grill (or stovetop grill pan). Medium-high heat is your best friend here.
- Lightly oil the grill grates or pan.
- Place the skewers down and let them cook for 5–7 minutes, turning halfway.
- The internal temperature should hit 165°F (use a meat thermometer to be safe).
Want to make sure your chicken’s safely cooked? Follow this USDA safe cooking temperature guide.
Brush a little leftover marinade on the chicken while it’s grilling (but discard any remaining liquid marinade after). The result? Juicy, smoky, and slightly crisp edges.
Whip Up the Creamy Tzatziki Sauce
While the chicken’s grilling, make your tzatziki sauce (or better yet, make it ahead of time to let the flavors chill and mingle).
H3: Step-by-Step Tzatziki
- Peel and grate ½ a cucumber.
- Squeeze out as much water as possible using cheesecloth or a clean towel.
- In a bowl, mix:
- 1 cup Greek yogurt
- The grated cucumber
- 1–2 cloves minced garlic
- 1 tbsp lemon juice
- 1 tbsp extra virgin olive oil
- Salt to taste
- Optional: chopped dill or mint
Give it a good stir. Creamy. Tangy. Cool. Absolute tzatziki perfection.
Grill the Pitas and Get Your Fixings Ready
Don’t forget the pita bread! Warm it up for about 30 seconds per side on the grill to make it soft and slightly charred. Meanwhile, prep your toppings:
- Sliced tomatoes
- Cucumber rounds
- Red onion rings
- Kalamata olives
- Crumbled feta (optional but highly encouraged)
Assemble the Greek Chicken Souvlaki Wrap
Here’s where the magic happens:
- Lay out the warm pita.
- Spread a generous layer of tzatziki sauce.
- Add grilled chicken (off the skewers, of course).
- Top with tomatoes, onions, cucumbers, and olives.
- Fold it up like a pro—or eat it open-faced platter style.
Frequently Asked Questions About Greek Chicken Souvlaki with Tzatziki
What is the difference between souvlaki and gyro?
Great question! Though both are staples of Greek street food, they’re not quite the same.
Souvlaki is made with marinated meat chunks grilled on skewers, often served in pita with veggies and tzatziki sauce.
Gyro, on the other hand, uses thinly shaved meat (usually pork, chicken, or beef) from a rotating vertical spit—similar to shawarma. While both are delicious, souvlaki has that distinct grilled, slightly smoky flavor from the skewers.
Can I make tzatziki without yogurt?
Yep! If you’re dairy-free or just don’t have Greek yogurt on hand, you’ve got options.
Use dairy-free yogurt alternatives like coconut or almond yogurt. Just make sure they’re unsweetened and plain. The consistency might be a bit thinner, but the garlic, cucumber, lemon, and herbs will still bring that classic tzatziki flavor to life.
How do you pronounce souvlaki?
It’s pronounced: soov-LAH-kee
Simple as that! Now you can confidently order it like a local next time you’re in Greece—or just impress your dinner guests.
Can I use pork or lamb instead of chicken?
Absolutely. While Greek chicken souvlaki is lighter and often considered a healthier option, pork and lamb are very traditional choices too.
Just be sure to adjust your grilling time accordingly—lamb tends to cook a little faster, and pork should be grilled until just slightly charred outside but still juicy inside.
What’s the best side dish for Greek chicken souvlaki?
Glad you asked! You can’t go wrong with:
- A crisp Greek salad with tomatoes, cucumbers, red onions, and feta
- Roasted garlic hummus or creamy baba ganoush
- Light orzo salad or grilled zucchini
- Even a refreshing watermelon salad with feta and mint—try this classic summer version
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