Chicken Souvlaki with Tzatziki
Souvlaki is made with either chicken or porc. In this recipe I use, chicken. But you can use pork as well. I still remember the first time I ate souvlaki at a greek pizza shop near my school, I loved it. I’m not greek, but I have tremendous respect for their care towards food, I’m personally not a fan of their pastries though, but that’s a story for another time.
Everything starts with marinating the chicken, and lemon juice is super important.n The lemon juice will give flavour but the main function is to tenderize the meat. My marinade is very simple: olive oil, lemon juice, dried oregano, garlic cloves, paprika, salt, pepper. That’s it. These shouldn’t be spicy! And the dominant flavours should be the oregano and garlic. I simply diced the garlic for this marinade, but you can also break it down into garlic paste if you want.
Ideally you would make souvlaki on the grill, it’s the best way to do it, and is miles above any pan seared variety. But if you don’t have a grill that’s okay…
I love serving souvlaki with tzatziki and cucumbers, labneh and cucumbers, rice and potatoes/fries.
Homemade Souvlaki with Tzatziki
Ingredients
- 4 Chicken Breasts
- Olive Oil
- Leon Juice
- 4 Garlic Cloves
- Dried Oregano
- Paprika
- Salt & Pepper
Instructions
- Prep: Mince finely 4 garlic cloves, cut 4 chicken breasts into cubes.
- In a bowl place your raw chicken, and add olive oil, lemon juice, oregano, garlic, paprika, salt and pepper, and combine everything till evently distributed.
- After 1-12h of marination, place chicken cubes on sticks.
- On a hot grill (or pan) place chicken. You do not want to cook for too long or chicken will get tough and dry. But you want to get a good sear, so make sure your pan or grill is hot.
- You can serve this in a pita with onion, cucumber and tzatziki or right of the brochette, and simply dip your chicken in tzatziki.
Bon Appétit!
One Response
A perfect summer meal!!