Chicken Souvlaki
Chicken Souvlaki is fresh, flavorful, and easy to make with lemon-marinated chicken, grilled pita, crisp veggies, and tzatziki.
Servings: 4 servings
Cost: $12.69
Equipment
- Grill or grill pan
Ingredients
- 2 pounds boneless, skinless chicken breasts or thighs, cut to 1-inch pieces
- 2 tablespoons dried oregano
- 1 tablespoon finely minced garlic
Marinade and Finishing Sauce
Add Later
- 1-1/2 teaspoons Dijon-style mustard
- 2 tablespoons finely chopped fresh parsley optional
Serving Suggestions
- Tzatziki sauce
- Pita bread see note 1
- Green leaf lettuce
- Cherry tomatoes
- Cucumber
Instructions
- Combine Marinade: In a mason jar, combine the honey, lemon zest, lemon juice, olive oil, salt, and pepper. Shake well to combine.
- Marinate Chicken: Pour all but 1/3 cup of the marinade over the chicken. Add the oregano and garlic, then toss well to coat. Cover tightly and refrigerate for at least 30 minutes and no longer than 8 hours.
- Make Finishing Sauce: Add the Dijon mustard to the reserved 1/3 cup marinade. Shake well to combine, then store in the fridge until ready to use.
- Skewer Chicken: After marinating, divide the chicken evenly among 8 skewers.
- Cook: Preheat grill to 450°F. Lightly oil clean grill grates with a paper towel dipped in vegetable oil. Grill skewers for 3 to 4 minutes per side, or until nicely browned and cooked through. Remove chicken at 160°F; carryover heat will bring it to 165°F.
- Serve: Serve Chicken Souvlaki with the Dijon finishing sauce, tzatziki, grilled pita, lettuce, tomatoes, and cucumber. Add a sprinkle of parsley, if desired.
Video
Notes
Note 1: To grill pita, lightly brush both sides with olive oil. Grill for 30 seconds to 1 minute per side, or until warmed and lightly toasted.
Storage: Best enjoyed fresh, right after cooking. Store the chicken, pita, toppings, and sauce separately in airtight containers in the fridge for 3-4 days, then gently reheat the chicken and assemble just before serving.