adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Greek Chicken Skewers with Yogurt Sauce (Chicken Souvlaki)
0 Likes
Prep Time:
20 minutes
Cook Time:
10 minutes
Total Time:
30 minutes
Mouthwatering Greek chicken skewers with warm flatbread and tangy yogurt sauce. Perfect for a quick and healthy meal, grilled or cooked on stovetop.
Ingredients:
  • For the chicken:
  • Finely grated zest of 1 lemon
  • 1/4 cup lemon juice (from 2 lemons)
  • 1/2 teaspoon dried oregano
  • 1 clove garlic, finely chopped
  • Salt and pepper, to taste
  • 1 teaspoon Maras pepper (or substitute 1/2 teaspoon paprika plus 1/8 teaspoon cayenne pepper)
  • 1/3 cup olive oil
  • 1 pound boneless, skinless breasts, cut into 3/4-inch cubes
  • For the yogurt sauce:
  • 1 cup plain yogurt, any variety
  • 2 tablespoons tahini
  • 3 to 4 teaspoons lemon juice (from half a lemon)
  • To serve:
  • 4 (6-inch) pita breads (leave whole; do not split)
  • 12 cherry tomatoes, halved
  • 1 Persian cucumber, thinly sliced
  • 1/4 small red onion, thinly sliced
  • 1 cup packed arugula
  • Leaves from 3 to 4 sprigs of mint
Instructions:
  • Prepare the chicken marinade by whisking together lemon zest, lemon juice, oregano, garlic, Maras pepper (or cayenne and paprika), salt, pepper, and gradually adding olive oil in a medium bowl.
  • Set aside 1/4 cup of the marinade for serving and marinate the chicken in the remaining mixture. Refrigerate for 30 minutes to 2 hours (longer if possible) before cooking.
  • Create the yogurt sauce: Combine tahini and yogurt in a small bowl, whisk until smooth. Add 3 teaspoons of lemon juice, salt, and pepper. Adjust seasoning with more lemon juice, salt, or pepper to taste.
  • For grilling outdoors, soak 6 bamboo skewers in warm water or use metal skewers.
  • Grill the chicken: Light a grill to medium-high heat, oil the grates, and thread chicken pieces on skewers. Grill for 3 to 4 minutes, turning occasionally until seared outside and reaches 165F inside. For stovetop, heat a grill pan, add oil, cook chicken for 4 to 6 minutes, turning until seared outside and reaches 165F. Transfer cooked chicken to a platter and set aside.
  • Heat the pita bread on a hot grill pan or outdoor grill for a minute or two, turning once, until slightly puffed and warm.
  • Prepare the souvlaki sandwiches by generously spreading each pita with at least 2 tablespoons of the flavorful yogurt sauce. Layer each with a portion of the juicy chicken, tomatoes, cucumber, onion, fresh arugula, and aromatic mint. Finally, drizzle with a few spoonfuls of the reserved marinade and get ready to indulge.

Similar Recipes