Souvlaki Chicken

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Traditional Greek souvlaki chicken makes for an easy, flavorful and casual meal. Serve with Tzatziki sauce or Ottolenghi’s Burnt Eggplant and Yogurt Dip.


  • 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


  1. 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.
  2. 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. 
  3. Heat the grill to medium high and cook the skewers, turning periodically for 10 – 15 minutes until cooked through. 
  4. Serve with warm pita bread and Tzatziki sauce or Burnt Eggplant and Yogurt Dip Ottolenghi

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