Pork Souvlaki
- Very easy
- 55 min
- Kcal 399
Chicken souvlaki—seriously good stuff—effortlessly brings people together, whether it's a big meal with friends or just grabbing a quick bite on a sunny day. You know, in Greece, it kicked off as a classic street food, mostly made with pork. But the chicken souvlaki recipe has become a home favorite because it's just so much lighter. The magic? Really, it’s all in how tender and juicy the chicken gets after a soak in a simple souvlaki marinade. People love threading those chunks onto skewers, grilling them until they’re golden and super crispy on the outside. Pretty simple stuff. Nothing too fancy here—just straightforward, honest food that always hits the spot. And you know what? These Greek chicken skewers are just as awesome straight off the grill or wrapped in warm pita with tzatziki and some fresh, crunchy veggies on the side.
When you dive into grilled chicken souvlaki, it’s more than just eating; it’s about sharing food everyone can dig into. In Greece, you’ll find these skewers often take center stage at the table with oven-baked potatoes, roasted onions, and big bowls of Greek salad—yum. The mix of bright tomatoes, salty feta, and olives pairs perfectly with the moist, flavorful chicken. And listen, this setup encourages everyone to grab what they want and make their own plate. It just makes the meal feel relaxed and fun, for sure. Plus, there are so many regional spins on homemade chicken souvlaki—some add extra herbs to the marinade, while others keep it super simple with just lemon and olive oil. No matter how you whip it up, these marinated chicken skewers fit right in with other Greek favorites. A really satisfying and tasty dinner, no question. It’s a dish that feels special but doesn’t try too hard—just simple, fresh flavors that always bring a smile. So whether you’re an experienced cook or giving this a go for the first time, souvlaki is a really really good way to savor a taste of Greece at home.
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To make the chicken souvlaki, first prepare the meat: halve the chicken breast and remove any small bones and cartilage 1, then cut it into cubes about 3/4 inch thick 2. Transfer the cubes to a baking dish and add the marinade ingredients: oil 3, salt, black pepper,
smoked paprika 4, oregano 5, the crushed garlic clove 6,
the lemon zest 7 and juice 8. Mix well, cover with plastic wrap 9 and let marinate at room temperature.
In the meantime, prepare the side dish: clean and thinly slice the red onion using a mandoline 10, then do the same with the potato, without peeling it 11. Transfer the potato and onion slices to a bowl and season with oil 12
and salt 13. Mix well and spread them on a baking tray lined with parchment paper 14. Bake in a fan oven at 428°F for 20 minutes 15.
While the potatoes are baking, you can prepare the tzatziki: slice the cucumber thinly, then quarter the slices 16. Pour the Greek yogurt into a bowl, add the cucumbers 17, and season with oil 18,
salt, and pepper 19. Mix well 20 and set aside for now 21.
At this point, take the marinated chicken cubes and skewer them onto wooden skewers 22. Heat a grill well and cook the skewers for 3 minutes on each side until they are nicely golden 23. Finally, cut the remaining tomato and cucumber into cubes. Garnish the chicken souvlaki with fresh cilantro and serve with tzatziki sauce, roasted potatoes and onions, and the fresh salad accompaniment 34!