Chicken Souvlaki
(Greek Chicken) Prep: 25 minutes + 2 hours marinade Cook: 15 minutes Servings: 4
Ingredients
- For the Chicken Skewers:
- 1 pound boneless skinless chicken breast
- 3 tablespoons lemon juice
- 3 tablespoons olive oil
- 1 teaspoon dried oregano
- 1 teaspoon Kosher salt
- ¼ teaspoon black pepper
- 2 garlic cloves minced
- For the Yogurt Sauce:
- 1 cup plain Greek yogurt
- ½ cup sour cream
- salt and pepper to taste
- ½ cup minced cucumber
- ¼ cup minced dill
- For the Relish:
- ¾ cup minced cucumber
- ¾ cup minced seeded tomato
- 2 teaspoons lemon juice
- 1 tablespoon olive oil
- 2 tablespoons minced parsley
- salt and pepper to taste
Directions
- For the chicken skewers: Combine the lemon juice, olive oil, oregano, salt, pepper and garlic in a bowl.
- Cut the chicken in 1 ½ inch cubes and add to marinade; Toss to coat. Marinate for at least 30 minutes or up to 2 hours. Soak 8 skewers in water while the chicken marinates.
- Heat a grill or grill pan over medium-high heat or preheat the broiler.
- Remove the chicken from the marinade and thread the chicken pieces onto 8 skewers.
- If grilling, place the chicken on the grill and cook for 4-5 minutes on each side or until chicken is cooked through.
- For broiling, broil for 8-10 minutes or until chicken is cooked through, turning half-way through.
- While the chicken is cooking make the sauces.
- For the yogurt sauce: Mix together the Greek yogurt, sour cream, cucumber and parsley. Season with salt and pepper to taste. Refrigerate until ready for use, or for up to 1 day.
- For the relish: Combine the tomato, cucumber and parsley in a bowl. Stir in the lemon juice and olive oil. Season to taste with salt and pepper. Refrigerate until ready for use, or for up to 1 day.
- Serve the chicken skewers with the yogurt sauce and cucumber relish, as well as flatbread, hummus and olives if desired.