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Greek Chicken Souvlaki with Tzatziki
Chicken marinated in lemon, oregano and garlic, grilled on skewers and tucked into warm pita with tzatziki, tomato and onion. Allow 2 hours to marinate — overnight is better, or 30 minutes at room temperature if you're short.
Serves 6Prep 20 minCook 5 minChicken
Containsdairy · gluten
Inspired by a recipe from The Mediterranean Dish ↗
Protein 35%Carbs 28%Fat 37%
About 610 kcal a serve — 52 g protein, 42 g carbs, 25 g fat. Each segment is that macro's share of the calories, within about 10%.
Ingredients
Serves 6
Method
Prepare the marinade
Mix allIn the bowl of a small food processor, add the garlic, oregano, rosemary, paprika, salt, pepper, olive oil, white wine and lemon juice (do NOT add the bay leaves yet). Pulse until well combined.
In the blenderBlend marinade →
Marinate the chicken
MarinatePlace the chicken in a large bowl and add the bay leaves. Top with the marinade and toss to coat well. Cover tightly and refrigerate for 2 hours or overnight (or 30 minutes at room temperature if short on time).
In the bowlCoat chicken →
2 hrs
Soak skewers and prep fixings
PrepSoak 10 to 12 wooden skewers in water for 30 to 45 minutes. Meanwhile prepare the tzatziki sauce and slice the tomato, cucumber, onion and set out the olives.
On the boardPrep fixings →
Thread the skewers
SkewerWhen ready, thread the marinated chicken pieces evenly onto the prepared skewers.
Grill the chicken
GrillBrush grill grates with a little oil and heat over medium-high. Grill the skewers, turning evenly, until well browned and the internal temperature reads 71°C, about 5 minutes total. Brush lightly with marinade while cooking, then discard any leftover marinade.
Rest and warm pita
RestTransfer the chicken to a serving platter and let rest 3 minutes. Meanwhile, briefly grill the pita bread and keep warm.
In the panWarm pita →
Assemble the souvlaki
On topSpread tzatziki on each warm pita, slide the chicken off the skewers and add, then top with sliced tomato, cucumber, onion and Kalamata olives.
Cook's noteDon't skip the marinating time — even 30 minutes infuses great flavour, but overnight is best for tender, juicy chicken.
Estimated per serve
610 kcal · 52 g protein · 42 g carbs · 25 g fatestimates, within ~10%
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