Greek Chicken Souvlaki with Tzatziki Recipe

Ingredients

For Souvlaki Marinade

• 10 garlic cloves, peeled
• 2 tbsp dried oregano
• 1 tsp dried rosemary
• 1 tsp sweet paprika
• 1 tsp kosher salt
• 1 tsp black pepper
• 1/4 cup Private Reserve Greek extra virgin olive oil
• 1/4 cup dry white wine
• Juice of 1 lemon
• 2 bay leaves

For Chicken

• 2 1/2 lb organic boneless skinless chicken breast, fat removed, cut into 1 1/2 inch pieces

Pita Fixings

• Greek pita bread
• Tzatziki Sauce (prepared separately)
• Sliced tomato
• Sliced cucumber
• Sliced onions
• Kalamata olives

Optional Sides

• Greek salad
• Roasted garlic hummus
• Mezze platter
• Watermelon and cucumber salad

Instructions

1. In a small food processor bowl, combine garlic, oregano, rosemary, paprika, kosher salt, black pepper, olive oil, white wine, and lemon juice. Pulse until the mixture is well blended and smooth, avoiding adding bay leaves at this stage.
2. Place the chicken pieces in a large bowl and add the bay leaves. Pour the marinade over the chicken, tossing to coat evenly. Cover tightly and refrigerate for 2 hours or overnight for best flavor. For a quick option, marinate for 30 minutes at room temperature.
3. Soak 10 to 12 wooden skewers in water for 30 to 45 minutes to prevent burning. Prepare tzatziki sauce and other fixings, and prepare optional sides such as Greek salad or roasted garlic hummus if desired.
4. Remove chicken from marinade and thread pieces onto the soaked skewers evenly.
5. Preheat an outdoor grill or griddle to medium-high heat and brush the grates with oil. Place skewers on the grill and cook for about 5 minutes total, turning regularly to brown all sides and cook until the chicken reaches an internal temperature of 160°F, allowing it to rest to 165°F after removing. Brush with remaining marinade during grilling and discard leftover marinade.
6. Transfer chicken to a serving platter and let rest for 3 minutes. While resting, briefly grill the pita breads and keep warm.
7. Spread tzatziki sauce on each pita, remove chicken pieces from skewers and add on top. Finish with sliced tomato, cucumber, onions, and Kalamata olives.
8. Serve the assembled souvlaki pitas with optional sides like Greek salad, watermelon and cucumber salad, roasted garlic hummus, or a mezze platter for a complete Mediterranean feast.

Notes

• If short on time, marinate chicken for at least 30 minutes at room temperature instead of refrigerating overnight.
• Grilled souvlaki can be stored in the refrigerator for up to 3 days if chicken is removed from skewers and kept in a sealed container.
• Use freshly soaked wooden skewers to avoid burning during grilling.
• Brush grill grates with oil before cooking to prevent sticking.
• To ensure perfectly cooked chicken, use an instant-read thermometer to check doneness.
• For best flavor, use high-quality Greek extra virgin olive oil and authentic dried herbs for the marinade.