The Greeks are mad about Chicken Souvlaki. As am I. And after you’ve tried it, you will be too!
Simple to make, loaded with classic Greek flavours: chicken marinated in lemon, garlic and dried oregano then threaded onto skewers. Served with a homemade Tzatziki, all bundled up in pita bread. Or in my case, a simple homemade flatbread that’s made without yeast!
Chicken Souvlaki
“Just make something quick and easy,” I told myself sternly. “Your To Do List is out of control at the moment. You don’t have time to blog something that will take too long.”
So I flicked through my “MUST BLOG SOON!” list to choose something that would be quick to make and picked this Chicken Souvlaki.
Got the chicken marinating, then sat down at my Mac to get on with my other tasks. But I couldn’t concentrate.
I had an itch. Not literally. Figuratively speaking. “I should make the flatbreads to go with the Chicken Souvlaki,” I thought. “It will save me a trip to the store to get pita bread.”
So I jumped up to make my Easy Soft Flatbreads – made without yeast that comes out lovely and soft so it’s perfect for using as a wrap.
I wrapped up the flatbreads to keep them warm and settled back down at my Mac. Clicked on “Create New Post” and stared at a blank screen. I couldn’t write. I had another tingling feeling of dissatisfaction. “I really should make a Greek Salad to go with this. I need more salads on my site. Plus it will look lovely and bright in the photo.”
So I jumped in the car and dashed out to get olives and feta for the Greek salad. It didn’t occur to me for a second that I had just made flatbreads to avoid going to the store.
Dashed home and chopped up the Greek Salad.
And while I was chopping up the Greek Salad, I had yet another thought. “I usually serve Lemon Rice with my Greek dishes. Wouldn’t it be nice to share that with everyone? It’s so fresh and yummy.”
Yes I did. I made Lemon Rice too.
So here you have it. This “quick Chicken Souvlaki” recipe that I intended to do has ended up being a complete Greek feast menu. *Eye roll*
This is so typical of me. I tend to get a little over-excited when I get ideas into my head.
And while it meant that my “quick little recipe” ended up evolving into a looooong cook/shoot/clean day, boy was it worth it. Because really, look at that spread. It was totally worth working late into the evening to do everything I was supposed to do during the day to be able to share this with you.
And the homeless guy at the dog park was rather appreciative too. 😉 – Nagi x
And to rehash – here’s what I made for the Greek menu
This chicken souvlaki recipe
Lemon Rice (pictured with Garlic Prawns/Shrimp)
And – more chicken on sticks!
Thai Chicken Satay with Peanut Sauce – also Indonesian Satay
Yakitori (Japanese skewers) – on my mother’s Japanese cooking website, RecipeTin Japan!
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Chicken Souvlaki with Tzatziki
Ingredients
Marinade
- 1.5 lb / 750 g chicken thigh fillets (or breast), cut into 1″/2.5cm pieces
- 2 tbsp olive oil
- 1/4 cup lemon juice
- 3 garlic cloves , minced
- 2 tbsp dried oregano
- 1/2 – 3/4 tsp salt
- Black pepper
To Cook / Serve
- 1 tbsp olive oil
- Flatbreads / wraps / pita bread
- Lettuce
- Tomato slices
Tzatziki
- 2 Lebanese cucumbers (to make about ½ cup grated cucumber after squeezing out juice)
- 1 1/4 cups / 300 g plain Greek yoghurt
- 2 tsp white wine vinegar (or red wine or apple cider vinegar)
- 1 tbsp lemon juice
- 1/2 garlic clove , minced
- 1 tbsp extra virgin olive oil (or more if you want richer)
- 1/2 tsp salt
- Black pepper
Instructions
- Place chicken and Marinade into a bowl and set aside to marinate for at least 3 hours to overnight.
- Thread chicken onto 8 skewers.
- Heat oil in a large skillet over high heat (or BBQ). Cook skewers for 3 minutes on each side, or until cooked through.
- Serve Chicken Souvlaki with tzatziki, flatbreads (make your own!), lettuce and tomato slices.
Tzatziki
- Cut the cucumber in half lengthwise. Use a teaspoon to scrape the watery seeds out. Coarsely grate the cucumber using a box grater. Then wrap in paper towels or a tea towel and squeeze to remove excess liquid.
- Place cucumber in a bowl. Add remaining ingredients then mix to combine. Set aside for at least 20 minutes for the flavours to meld.
Recipe Notes:
Nutrition Information:
LIFE OF DOZER
Look who’s in his usual position…..
We made this yesterday. It was an eat some/freeze some kind of day. It was so tasty and definitely on high rotation for our “we’re going kayaking” menu. Just grab a bag of prepped chicken and faltbreads and salad and go. We made it easier on our storage mode to marinade the chicken thighs in whole pieces then thinly slice with the salad.
Thank you Nagi Love your work
I LOVE HEARING THAT!!! One of my best friends is a mad kayaker, I am showing her this message!! 😂
Thank you so much for this recipe! I made all of it today, tripling the recipe to feed two big teenaged boys, and I got so many accolades!
Hi Nagi,
Can’t wait to make these with the Chicken and Salad.
Quick question – would these also work as pizza bases?
Many thanks!
Dee
Hi Dee! I am going to test that myself this week – I got asked this question multiple times on the pizza recipe I just posted on Friday! 🙂 N x
Sorry Nagi, just realised I accidentally posted my question here. So sorry!!
Many thanks for your quick reply 😊
Oops! Obviously I was asking if the flatbread would work as pizza bases!! 😂
I’ve made this many times now but have finally decided to comment to say thank you! This is one of my fave meals and my husband is getting sick of eating it so often but I can’t get enough! And I love the flatbread recipie too because the husband is gluten free. They were so easy and tasty! Seriously, love love love. Now, to peruse your other recipies….
That’s so wonderful to hear Dalia! Thanks for letting me know – N xx
This is another keeper, Nagi! Very tasty and so easy to make. Served it with a side of tabbouleh, and it was heaven. Thanks!
Hi praise!!! Thanks so much for the feedback Colleen, so glad you enjoyed it! N xx
OMG, Nagi
Please put a warning label on these recipes. You can not release that much deliciousness into the Universe without warning people. 🙂
BA HA HA!!!! You just made my morning ☺️
This was dinner tonight.
I put the ingredients together last week and, as you suggested, into the freezer the bag went.
It was yummy! I added some chopped red onion and fresh jalapeno, finely diced, to the tomato and lettuce and it was better than take out!
Trying to replicate souvlaki eaten in a Greek village 30 years ago. almost there 🙂 The tzatziki was fabulous , will be a great accompaniment to a greek lamb recipe I do regularly through the summer. Will try the flat bread next time we have curry. In fact I need to try your butter chicken so will do it then. So many great recipes to try!
Ooooh!!! So this is close? What do you think the difference was?? N xx
Not sure. I think that one was more salty, although I found the 3/4 teaspoon in yours was enough for us. Maybe it was the rough bottle of Retsina that was missing!!
Hi! I am making this delicious chicken for the second time! We love it 🙂 I used breats instead of thighs and have to bake them this time though because I just moved and have no grill. What temperature do you suggest baking at in the oven? Thank you!
I meant to post this on your greek chicken gyro recipe which is very similar! SORRY!
Hi! That’s ok, you’re right they are similar 🙂 180C/350F. Or broil them on high, that works too!
Thank you 😀
Love your recipes slowly working my way through them but could you also add in Grams and mls as well as cups as i live in the uk and we don’t really use cups and everyone has a set of scales now days its a much more accurate way and measuring and easier. loving all your stuff so far though and the easy flat breads are epic made them 6 times since i first came across your site.
Thanks keep up the great work
David
P.s. i found this great paragraph on cups when searching for a conversion chart i thought you may find it interesting
US food website Serious Eats – which has seen the light and offers both cup and weight measures in its recipes – once asked 10 people to measure a cup of plain flour into a bowl. Depending on the scooping method, how it was packed and whether they tipped every last bit out, that cup of flour weighed anything between 113g and 170g. (Apparently, according to websites devoted to the science of weighing flour, the official weight of 1 cup of plain flour is 120g and the correct technique is to spoon it into the cup, then level off with a knife). This is a huge disparity; someone might make a cake with 40 per cent too much flour in it. I’m thinking that’d be a pretty dry cake.
Hi David! I’ve read that too 🙂 I’m really trying to remember to do both, especially for baking recipes! I suffer the same problem because I’m in Australia so I’m mindful of it!
Enjoyed the souvlaki and flatbread. I love the seasonings you combined and the easy way you present them. Did the lemon “cook” the chicken around the edges as it marinated? Mine stayed in the refrigerator for 6 or so hours and was white in many areas. Still grilled well and tasted super.
I’m so glad you enjoyed this Ann! And thank you for the question. Yes the lemon does “cook” the chicken a bit but it does not affect the outcome as you found 🙂 The way to reduce the whitening is to increase the oil, but if you do that then the lean flavour doesn’t infuse into the flesh as well! N x
I made this last night and it was so easy & AMAZINGLY YUMMY!!!
I was so daunted by making my own flat bread but your recipe was so easy and they turned out perfectly!
My family loved them so much that we are having them again tomorrow night (We had a surpluss of Tzatziki we don’t want to waste)
Thank Nagi, for yet another winner dinner 🙂
WOO HOO!!! I am SO GLAD you enjoyed this Jacqui! And I’m especially happy you made your own flatbread – you CHAMP!!! N x
Nagi,
You feel like a friend already. I love your generous spirit in sharing all your yum recipes!
Your enthusiasm for food and friendship is so so appreciated!
If you’re ever in Hawaii, please come visit.
Hi Cathy! I honestly feel like my blog is a way to make more friends from all around the world, it’s one of the things I LOVE about this so much!!! Thank you for reading, I am glad you found me!!! Oooh, I LOVE Hawaii, where in Hawaii are you?? N x
Oh my, I’m searching Greek recipes this week because it’s so good in the hot weather and this looks amazing! Thank you!
Hope you try it Rachel! 🙂
I fell so head over heels in love with souvlaki when I tried them in Greece many years back, but never thought of making them before! This looks so amazingly delicious!
Oooh, it’s so easy!!! I adore the smell of oregano when it hits the grill – SO GOOD!
LOVE LOVE LOVE greek food! Omg yum!!!
Isn’t it the BEST??? 🙂
One of my favorite meals. Yours looks delicious.
Thanks Barbara!
That is the totaly peferct complete Greek meal…and you made everything. Everythign looks amazing! Love the flatbreads but funny how you did go buy the veggies in the end. Please send this over for my dinner 🙂
Sure! 😉 I’ll pop it in a express courier now!!! N x
Haha. Love your quick little recipe! 🙂 It’s a perfect summer feast! Gotta try make your flat breads as my attempt a few years back was not that good!
Super “quick” 😉 I should pop this spread into my “15 Minute Meals” section, right? Hmm. Maybe “Mad woman in kitchen” section is more appropriate!!
Loved your story first and foremost, from beginning to end! OK – have loved souvlaki forever and all the rest . . . you are heavier on lemon juice and lighter on oil than I have been: shall try it your way [altho’ I am not THAT exact with my marinades 🙂 !] next time I delight myself and friends with this menu . . .
Me too 🙂 I always have to measure when I am going to share a recipe!!! You know, in all honesty I find that I can’t actually TASTE olive oil in marinades so that’s why I don’t use much. When I use oil in marinades it’s usually to add fat into the protein or to turn spices into a paste that sticks to the chicken. 🙂 That’s my logic anyway! N x