A Greek classic and my personal favorite kind of souvlaki! The best part of making Greek dinner is how efficient it can be since the marinade I use for the meat is also what I use as salad dressing and my potatoes! Winner-winner (Greek) Chicken Dinner!
- For the Chicken Souvlaki:
- Makes 5-6 skewers depending on the size of your chicken breasts
- 4 boneless, skinless chicken breasts
- 4 garlic cloves, minced
- 2.5 tbsp Greek Seasoning mix (if you don’t have, use 2 tbsp dried oregano, 1 tsp rosemary, 1 tsp paprika)
- 1/4 cup extra virgin olive oil
- Juice of 1 lemon
- 1 tsp each salt and black pepper
- For the Tzatziki:
- 1/2 of a large cucumber
- 1 1/2 cups plain Greek yogurt (2% works best)
- 2 large garlic cloves, finely minced
- 2 tbsp extra virgin olive oil (Greek, if you have)
- 1 tbsp white vinegar
- 1/2 teaspoon salt
- 1 tbsp fresh dill, finely chopped
Chicken Souvlaki Preparation:
- Soak 6 wooden skewers for at least 30 minutes to prevent from burning.
- Cut chicken breasts into even cubes and place in a large bowl.
- Prepare the marinade by combining the garlic, spices, olive oil and lemon juice and pour over the chicken. Mix well, cover, and place in the fridge for at least one hour.
- Remove from the fridge and arrange on soaked skewers.
- Preheat a grill (or griddle) to medium high heat. Place chicken on the grill and cook each side for about 5 minutes, or until it reaches an internal temp of 155 degrees.
- Let rest and serve with a good helping of Tzatziki and Mediterranean Orzo Salad.
- Grate the cucumber and drain through a fine mesh sieve or a cheese cloth. Allow to drain overnight in the fridge. (If you’re in a hurry, you can use your hands to push out as much liquid as possible instead of leaving overnight.)
- Combine the yogurt, garlic, oil, vinegar, and salt in a large bowl. Cover and refrigerate overnight with the cucumber.
- Add the grated cucumber and fresh dill to the yogurt mixture and stir to combine. Drizzle olive oil and top with a kalamata olive for visual appeal!