Chicken Souvlaki With Tzatziki Sauce and Greek Salad Recipe
This fresh and flavorful chicken souvlaki recipe pairs juicy skewered chicken with cool tzatziki and crunchy Greek salad for the perfect Mediterranean meal.
Equipment
- 1 Mixing bowl Large
Ingredients
Main ingredients
- 5 tablespoons fresh lemon juice from about 3 lemons
- 4 tablespoons red wine vinegar
- 4 tablespoons olive oil
- 2 tablespoons chopped fresh oregano leaves
- 2 teaspoons kosher salt plus ½ teaspoon for sauce and salad
- ½ teaspoon ground black pepper
- 2 pounds skinless boneless chicken breast cut into 1-inch pieces
- 4 cloves garlic grated, for marinade
- 1 clove garlic grated, for tzatziki sauce
- 1 cucumber peeled, seeded and chopped for tzatziki
Instructions
Instructions
- In a large bowl, whisk together 3 tablespoons lemon juice, 2 tablespoons red wine vinegar, 2 tablespoons olive oil, oregano, 1 teaspoon salt, and pepper.
- Add chicken pieces and 4 grated garlic cloves to the marinade. Mix well, cover and refrigerate for 30 minutes to 2 hours.
- To make tzatziki, combine cucumber, 2 tablespoons lemon juice, 2 tablespoons red wine vinegar, 2 tablespoons olive oil, ½ teaspoon salt, and 1 grated garlic clove in a bowl. Stir and refrigerate.
- Preheat grill or grill pan to medium-high heat. Thread marinated chicken onto skewers.
- Grill skewers for 10 to 12 minutes, turning occasionally, until cooked through with slight charring.
- Serve hot with tzatziki sauce, Greek salad, and warm pita bread.
Notes
Store leftovers separately for best results. Tzatziki lasts 2–3 days. Freeze skewers if needed, up to 1 month. Pressure cooker alternative: saute and pressure-cook chicken for quick version.