Juicy Grilled Chicken Souvlaki | Easy Greek Chicken Skewers & Side Salad

chicken breast

🥗Healthier: turkey breast

💰Cheaper: chicken thighs

Turkey breast is leaner, while chicken thighs are more economical.

tzatziki sauce

🥗Healthier: yogurt with herbs

💰Cheaper: plain yogurt

Plain yogurt can be flavored with herbs for a budget-friendly option.

Trim off any stringy parts and excess fat from chicken thighs.

Cut chicken thighs in half and then into quarters.

Add chicken pieces to a mixing bowl.

Add a nice helping of olive oil to the bowl.

Add white or red wine vinegar to the bowl.

Add dijon mustard to the bowl.

Add plain Greek yogurt to the bowl.

Add fresh herbs: oregano, thyme, and rosemary to the bowl.

Add juice of one lemon to the bowl.

Add minced garlic to the bowl.

Mix everything continuously until evenly incorporated.

Cover the bowl with saran wrap and refrigerate for 4 to 6 hours, preferably overnight.

Prepare a side salad with quartered cherry tomatoes, cucumbers, red onions, and kalamata olives.

Add white or red wine vinegar to the salad mixture.

Add olive oil to the salad mixture.

Add chimichurri seasoning or Italian herb seasoning to the salad mixture.

Add salt and pepper to the salad mixture.

Mix the salad well and refrigerate while the chicken marinates.

Soak wooden paddle skewers for 45 minutes.

Thread marinated chicken onto the soaked skewers, ensuring they are not too heavy.

Prepare the grill with lump charcoal and let it come to temperature.

Spray the grill grates with cooking oil.

Place skewers on the grill and close the lid.

After 2 minutes, flip the skewers.

Continue flipping the skewers every 2 to 3 minutes for even char.

Cook until the chicken reaches an internal temperature of 170 to 175°F.

Remove skewers from the grill and let them rest for about 5 minutes.

Plate the chicken skewers with the side salad, warm pita, and tzatziki sauce.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens