Souvlaki chicken kabobs can be found at virtually every traditional taverna in Greece. These succulent meat sticks are typically served with pita and Tzatziki Sauce, a delectable combination of Greek yogurt, cucumbers, lemon and onion. Souvlaki can be made from chicken, pork or lamb. The meat is marinated in lemon, vinegar, olive oil, garlic and oregano. Although a day or two of marinating works best, even a few hours will produce very flavorful kabobs.
I like to use chicken breasts and cut them into large chunks. The larger chicken chunks grill up to be more tender and succulent than smaller chunks. I thread the marinated chicken pieces on my favorite kabob skewers. These nifty, large volume skewers hold the meat securely when you flip them on the grill, instead of spinning like meat tends to do on round skewers. Souvlaki chicken is typically served with Tzatziki Sauce, although I love souvlaki served with Ottolenghi's Burnt Eggplant and Yogurt Dip even more. Although this eggplant dip is not Greek, I find it it is a fabulous condiment for souvlaki chicken.
My Favorite Cocktail to Serve with Souvlaki Chicken
Although originally Italian, Aperol Spritz cocktails have migrated all over the Mediterranean and really the world. On a recent trip to Greece their florescent orange color could be seen at every bar, restaurant and organized beach we went to, with good reason. Aperol Spritz is a delicious, light cocktail that is incredibly refreshing on a hot Greek day, and wonderful with Souvlaki Chicken.
Yield 6 Servings
- 6 cloves of garlic
- 1 T dried oregano
- 1/4 cup lemon juice
- 1/4 cup red wine vinegar
- 1/4 cup olive oil
- Kosher salt and fresh ground pepper to taste
- 2 pounds skinless boneless chicken breasts
- Combine garlic, oregano, lemon juice and red wine vinegar in a small bowl. Whisk in the olive oil and season with salt and pepper to taste. Set aside.
- Cut chicken into 2" pieces. Put the chicken pieces in a ziplock bag or in a shallow container to marinate. Pour marinade over the chicken, seal or cover and refrigerate for 24 to 48 hours, or whatever time you have. Just a few hours will be good if that's all the time you have.
- Heat the grill to medium high and cook the skewers, turning periodically for 10 - 15 minutes until cooked through.
- Serve with warm pita bread and Tzatziki sauce or Burnt Eggplant and Yogurt Dip Ottolenghi.