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This homemade chicken souvlaki recipe takes you to the streets of Greece. Like Kabobs, the word Souvlaki simply means “meat on skewers.” But Greeks also use it to describe the actual meal – warm pita, loaded with perfectly marinated grilled meat and topped with Tzatziki sauce. Other fixings are typically included, and even a handful of fries are tucked into the pita.
- ¼ cup olive oil
- 2 tablespoons lemon juice
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- ½ teaspoon salt
- 1 ½ pounds skinless, boneless chicken breast halves – cut into bite-sized pieces
- 1 (6 ounce) container plain Greek-style yogurt
- ½ cucumber – peeled, seeded, and grated
- 1 tablespoon olive oil
- 2 teaspoons white vinegar
- 1 clove garlic, minced
- 1 pinch salt
- 6 wooden skewers, or as needed
- Combine 1/4 cup olive oil, lemon juice, 2 cloves minced garlic, oregano, and 1/2 teaspoon salt in a large resealable bag. Add chicken, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 2 hours.
- Mix yogurt, cucumber, 1 tablespoon olive oil, vinegar, 1 clove minced garlic, and 1 pinch salt together in a bowl. Refrigerate tzatziki sauce for flavours to blend, 1 to 2 hours.
- Preheat an outdoor grill for medium-high heat and lightly oil the grate. Soak wooden skewers in a bowl of water for about 15 minutes.
- Remove chicken from marinade and thread onto the soaked skewers. Discard unused marinade.
- Cook the skewers on the preheated grill, turning frequently until nicely browned on all sides and chicken is no longer pink in the center, about 8 minutes per side. Serve with tzatziki sauce.