.svg)
Sign Up for new Healthy Recipes
Introduction
Souvlaki, meaning 'little skewer' in Greek, has been a staple of Mediterranean cuisine for centuries. This dish traces its roots back to ancient Greece, where it was mentioned in the works of Aristotle and other classical writers. Originally made with pork, souvlaki has evolved over time to include various meats, with chicken becoming a popular choice for its lean protein content. Our healthy version pays homage to this rich culinary tradition while catering to modern health-conscious diners. The addition of tzatziki sauce, a yogurt-based condiment believed to have origins in the Ottoman Empire, perfectly complements the grilled meat, creating a harmonious blend of flavors that epitomizes the essence of Mediterranean cooking.
Ingredients
• 1 1/2 pounds boneless, skinless chicken breast, cut into 1-inch cubes
• 1/4 cup extra-virgin olive oil
• 3 tablespoons freshly squeezed lemon juice
• 2 cloves garlic, minced
• 1 tablespoon dried oregano
• 1 teaspoon dried thyme
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1 cup Greek yogurt (full-fat for best results)
• 1/2 English cucumber, finely grated and squeezed dry
• 2 cloves garlic, minced
• 1 tablespoon extra-virgin olive oil
• 1 tablespoon fresh lemon juice
• 1/4 teaspoon kosher salt
• 1/8 teaspoon freshly ground black pepper
• 1 tablespoon fresh dill, finely chopped
• 4 pita breads, warmed
• 1 small red onion, thinly sliced
• 2 roma tomatoes, diced
• 1/2 cup fresh parsley leaves, roughly chopped
Step 1:
In a large mixing bowl, whisk together 1/4 cup olive oil, 3 tablespoons lemon juice, 2 minced garlic cloves, dried oregano, dried thyme, 1 teaspoon salt, and 1/2 teaspoon pepper to create the marinade.
Step 2:
Add the cubed chicken to the marinade, toss to coat evenly, cover, and refrigerate for at least 2 hours or up to 8 hours.
Step 3:
While the chicken marinates, prepare the tzatziki sauce. In a small bowl, combine Greek yogurt, grated and squeezed cucumber, 2 minced garlic cloves, 1 tablespoon olive oil, 1 tablespoon lemon juice, 1/4 teaspoon salt, 1/8 teaspoon pepper, and chopped dill. Mix well and refrigerate until ready to use.
Step 4:
Preheat grill or grill pan to medium-high heat. If using wooden skewers, soak them in water for 30 minutes before grilling.
Step 5:
Thread marinated chicken onto skewers (if using) or prepare to grill directly. Grill for 10-12 minutes, turning occasionally, until chicken is cooked through and reaches an internal temperature of 165°F (74°C).
Step 6:
Warm the pita breads on the grill or in a toaster for about 30 seconds per side.
Step 7:
Assemble the souvlaki by placing grilled chicken on warm pita bread, topping with tzatziki sauce, sliced red onion, diced tomatoes, and chopped parsley.
Q: Can I make this recipe without a grill?
A: Yes, you can cook the marinated chicken in a skillet or under the broiler, adjusting cooking time as needed to ensure it's fully cooked.
Q: Is there a dairy-free alternative for the tzatziki sauce?
A: You can make a dairy-free version using coconut yogurt instead of Greek yogurt. The flavor will be slightly different but still delicious.
Q: How can I make this dish spicier?
A: Add red pepper flakes to the chicken marinade or serve with hot sauce on the side for those who prefer more heat.
• For best results, marinate the chicken for at least 2 hours or up to 8 hours for maximum flavor.
• If using wooden skewers, soak them in water for 30 minutes before grilling to prevent burning.
• Greek yogurt can be substituted with plain yogurt, but strain it through a cheesecloth for a thicker consistency.
• For a low-carb option, serve the chicken and tzatziki over a bed of mixed greens instead of pita bread.
• This recipe contains common allergens such as dairy (yogurt) and gluten (pita bread). For a dairy-free version, use coconut yogurt in the tzatziki sauce.
• Choose organic, free-range chicken for the best flavor and ethical considerations.
Serve the assembled souvlaki immediately, with extra tzatziki sauce on the side. Garnish with additional fresh parsley if desired.
Store leftover chicken and tzatziki separately in airtight containers in the refrigerator for up to 3 days. Reheat chicken in a microwave or skillet before serving.
Marinate the chicken and prepare the tzatziki sauce in advance to save time on cooking day. Grill the chicken while warming the pita bread to serve everything hot and fresh.
- Ensure the grill is properly preheated to achieve nice grill marks and prevent sticking.
- Don't overcook the chicken to keep it juicy and tender.
- Squeeze the grated cucumber thoroughly to remove excess water, ensuring a thick and creamy tzatziki sauce.
For a vegetarian version, substitute the chicken with grilled halloumi cheese or marinated and grilled vegetables like zucchini, bell peppers, and mushrooms.
Serve with a crisp white wine like Assyrtiko or a light beer. A Greek salad makes an excellent side dish.
Best enjoyed in spring and summer when fresh herbs and vegetables are abundant.
This recipe contains dairy (Greek yogurt) and gluten (pita bread). For gluten-free option, use gluten-free pita or serve over salad. For dairy-free, substitute Greek yogurt with coconut yogurt.
