Greek Chicken Souvlaki with Tzatziki Sauce – A few simple ingredients found in most every kitchen are all you need to make this fresh, traditional Greek dish. Olive oil, oregano, rosemary, lemon juice, salt and pepper dress these gorgeous skewers of meat. Grilled to perfection in 15-20 minutes! Serve the tender chunks inside of or wrapped in pita pockets. Though it’s usually eaten straight off the skewer with the pita, tomatoes, sliced onions, and fried potatoes on the side. Top with a light and tangy cucumber yogurt dressing for a truly Greek-inspired dinner.
I’ve never been to Greece, or any other place outside of the U.S., but I can dream. While writing my story, The Pirate’s Defiant Houri, I spent countless hours researching everything in the Mediterranean and Aegean Seas. The ancient island of Siphnos (modern day spelling is Sifnos) was the perfect place for my hero and heroine to meet. The people, the food, the shear beauty of the clear blue waters against the backdrop of white-washed buildings fired my imagination. Though it would be great to actually visit Greece, experiencing the ancient cities and islands through my tastebuds is the next best thing. You can do it, too!
Greek Chicken Souvlaki with Tzatziki Sauce
- 2 lbs chicken breast, boneless & skinless (or pork, lamb, or beef)
- 1/2 cup olive oil
- 1 tbsp dried oregano
- 1 tsp dried rosemary
- 1/2 tsp fine sea salt
- 1/2 tsp ground black pepper
- 1 large cucumber, de-seeded and finely chopped
- 1 cup plain yogurt
- 2 tsp minced garlic
- 1 tsp lemon juice
- 1/2 tsp lemon zest
- 1/2 tsp dried dill weed, optional
- sea salt, to taste
- pepper, to taste
- Soak 12 wooden skewers in water while prepping the meat and marinade.
- Remove the fat from the meat then cut into cubes suitable for skewering.
- Whisk together the olive oil, herbs, salt, and pepper.
- Thread the meat cubes onto the skewers leaving 2 inches of space on the blunt end for holding and an inch or so on the pointed end.
- Place the skewered meat in a baking dish and coat with the marinade. Refrigerate while making the Tzatziki sauce.
- Place the meat skewers over hot coals on a grill brushed with a little olive oil to prevent sticking. Cook on each side for approximately 7-10 minutes, turning to prevent burning.
- Meat is done when no longer pink in the centers and juices run clear.
- Serve hot and eat directly off the skewer, if desired.
- Cut the cucumber in half, Scrape out the seeds and discard.
- Cut the cucumber into pieces and chop in a food processor.
- Scrape the chopped cucumber into a clean tea towel or several layers of paper towel and squeeze the liquid out.
- Mix the chopped and drained cucumber into the yogurt along with the rest of the ingredients. Chill in the fridge while the meat is cooking.
- Serve with souvlaki.
Both recipes are extremely easy and quick to whip up. You may grill the meat without any seasonings then brush on the olive oil dressing. Or marinate the meat for a 1/2 hour or more then grill the skewers. Either way is supremely delicious.
Serve with french fries or pasta with veggies and a light balsamic vinaigrette.
Another fantastic dish – one I developed for a Chobani recipe challenge – is my Greek Turkey Burgers with Zesty Avocado Sauce. Oh my gosh, they’re incredibly delicious! You seriously won’t be disappointed with either one of these Mediterranean recipes!