Greek Souvlaki
Juicy, marinated skewered meat grilled to perfection and served with warm pita and homemade tzatziki.
Ingredients
- •1.5 pounds boneless skinless chicken thighs, cut into bite-sized chunks (700g)
- •1/4 cup extra virgin olive oil (60ml)
- •3 tablespoons fresh lemon juice
- •4 cloves garlic, minced
- •1 tablespoon dried oregano
- •1 teaspoon kosher salt
- •1/2 teaspoon black pepper
- •1 cup plain unsweetened almond yogurt or soy yogurt (240ml)
- •1 cucumber, grated and excess moisture squeezed out
- •1 tablespoon fresh dill, chopped
- •4 pita breads
- •1 red onion, thinly sliced
- •2 ripe tomatoes, sliced
Instructions
- 1
In a large bowl, whisk together the olive oil, lemon juice, minced garlic, oregano, salt, and pepper to create the marinade.
- 2
Add the chicken pieces to the bowl, tossing well to ensure every piece is thoroughly coated, then cover and refrigerate for at least 30 minutes or up to 4 hours.
- 3
Prepare the tzatziki sauce by combining the dairy-free yogurt, grated cucumber, minced garlic, dill, and a pinch of salt in a small bowl, then mix well and chill in the refrigerator.
- 4
If using wooden skewers, soak them in water for 20 minutes to prevent them from burning on the grill.
- 5
Thread the marinated chicken pieces tightly onto the skewers, dividing the meat evenly among them.
- 6
Preheat a grill pan or outdoor grill to medium-high heat and lightly oil the grates.
- 7
Place the skewers on the hot grill and cook for 10 to 12 minutes, turning occasionally, until the chicken is slightly charred on the outside and fully cooked through.
- 8
Warm the pita breads lightly on the grill for about 1 minute per side until soft and pliable.
- 9
Assemble the souvlaki by wrapping the warm pita around the grilled chicken skewers, topping with sliced tomatoes, red onion, and a generous dollop of dairy-free tzatziki.
💡 Chef tips
- For the tzatziki, ensure you squeeze as much liquid as possible out of the grated cucumber using a paper towel so the sauce stays thick.
- You can substitute the chicken thighs with cubed lamb shoulder for a traditional variation.
- Leftover cooked chicken can be stored in an airtight container in the refrigerator for up to 3 days and reheated gently.
✅ How it should turn out
The finished souvlaki features smoky, tender, garlic-infused chicken paired with cool, tangy tzatziki and fresh vegetables wrapped in soft, warm pita bread.