Chicken souvlaki is one of those awesome things you can make anytime, and chances are, you’ve already got all of the ingredients on hand.
Up your Greek game and the chicken alongside some garlicky tzatziki (recipe below), fresh pita, and some olives. Or, just be a total savage and eat the meat directly off the skewer while grunting things like, “mmm… meat!”
Grilled Chicken Souvlaki Skewers with Homemade Tzatziki
Serves 4
INGREDIENTS
For the chicken:
4 boneless, skinless chicken breasts
2 tablespoons Greek seasoning (we love this mix from the Silk Road)
¼ cup olive oil
¼ cup lemon juice
1 clove of garlic, grated
½ teaspoon chili flakes
For the tzatziki:
1/3 cup grated cucumber
1 clove garlic, smashed and minced
1 cup plain Greek yogurt
1 tablespoon lemon juice
Salt and pepper, to taste
Tools for the Job:
- A set of skewers
- Your favourite pair of grilling tongs
- Some mixing bowls
INSTRUCTIONS
In a small bowl, whisk oil, lemon juice, Greek seasoning, chili flakes, and garlic.
Cut chicken breasts into bite-sized pieces and transfer them to a resealable container or Ziploc bag. Pour the marinade over top of the chicken, and toss (or stir. Tossing raw chicken is probably a bad idea) to coat. Refrigerate for at least 1 hour, or up to 8.
Preheat the grill to medium heat, and then give ‘er a good clean. Remove the chicken from the fridge. While the grill is heating, prepare the tzatziki. Combine cucumber, garlic, yogurt, and lemon juice in a small bowl. Taste, and add salt and pepper as needed. Set aside.
Transfer all of the pieces of chicken to two-pronged metal skewers. It’s not mandatory for the skewers to be two-pronged, but it sure helps keep everything in one place. Place the chicken skewers on the preheated grill, and cook for about 5 minutes, or until they begin to appear opaque.
Flip the skewers, and cook the other side (you know, so it’s nice and even. No one likes an unevenly cooked skewer. It’s common knowledge, folks). Once the chicken is cooked through, remove from heat. Serve warm with tzatziki.
