Best 19 Chicken Souvlaki Recipes

CHICKEN SOUVLAKI WITH TZATZIKI SAUCE

Steps:

• Combine 1/4 cup olive oil, lemon juice, 2 cloves minced garlic, oregano, and 1/2 teaspoon salt in a large resealable bag. Add chicken, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 2 hours.
• Mix yogurt, cucumber, 1 tablespoon olive oil, vinegar, 1 clove minced garlic, and 1 pinch salt together in a bowl. Refrigerate tzatziki sauce for flavors to blend, 1 to 2 hours.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate. Soak wooden skewers in a bowl of water for about 15 minutes.
• Remove chicken from marinade and thread onto the soaked skewers. Discard unused marinade.
• Cook the skewers on the preheated grill, turning frequently until nicely browned on all sides and chicken is no longer pink in the center, about 8 minutes per side. Serve with tzatziki sauce.

CHICKEN SOUVLAKI

Steps:

• Place the chicken in a bowl and add oregano, garlic powder, seasoning salt and pepper.
• Toss to coat.
• Marinate in fridge for at least 30 minutes -the longer the better.
• In the meantime, if you are going to use wooden skewers, soak them for 30 minutes. This prevents them from burning on the BBQ.
• Squeeze the lemon and then add an equal amount of vegetable oil.
• Skewer chicken onto wooden or metal skewers.
• BBQ chicken skewers until done.
• Mix the oil and lemon mixture until "creamy" and drizzle over the hot chicken - do this as soon as they come off the grill.
• Serve and enjoy!
• **on a side note - if you own a George Foreman, grill this recipe works very well on it!

SOUVLAKI MARINADE (CHICKEN, BEEF, PORK AND/OR LAMB)

Steps:

• Put all ingredients into the zipper bag.
• Add meat of choice.
• Refrigerate for up to 24 hours, turning occasionally to coat meat evenly.
• Reserve marinade to brush on meat while grilling.

CHICKEN SOUVLAKI GYRO STYLE

Steps:

• In a small bowl, mix the balsamic vinaigrette, juice from 1/2 lemon, oregano, and 1/2 teaspoon black pepper. Place chicken in a large resealable plastic bag. Pour marinade over the chicken, seal, and refrigerate for at least 1 hour.
• Preheat an outdoor grill for high heat.
• Toss the shredded cucumber with 1 teaspoon kosher salt, and allow to sit at least 5 minutes. In a medium bowl, mix the yogurt, sour cream, 1 tablespoon lemon juice, rice vinegar, and olive oil. Season with garlic, fresh dill, and Greek seasoning. Squeeze the cucumber to remove any excess water; stir into sauce. Season to taste with kosher salt and pepper. Refrigerate until ready to use.
• Remove chicken from marinade and place on prepared grill. Discard remaining marinade. Cook chicken until juices run clear, about 8 minutes on each side. Remove chicken from heat, and allow to sit about 10 minutes before slicing into thin strips.
• Place pita rounds on the grill, and cook for about 2 minutes, until warm, turning frequently to avoid burning. Arrange warmed pita, sliced chicken, lettuce, onion, tomato, olives, and pepperoncini on a serving platter. Serve tzatziki sauce and feta cheese in separate bowls on the side. Stuff pita pockets with chicken and toppings to serve.

CHICKEN SOUVLAKI PITAS

Steps:

• Cut 3 lemons crosswise in half; squeeze juice from lemons. Transfer to a large bowl or shallow dish. Whisk in oil, garlic, oregano, salt and pepper. Add chicken; turn to coat. Refrigerate 1 hour. , Drain chicken, discarding marinade. Thinly slice remaining lemon. On 6 metal or soaked wooden skewers, alternately thread chicken and lemon slices. Grill kabobs, covered, over medium heat or broil 4 in. from heat until chicken is no longer pink, turning occasionally. Remove chicken from kabobs; discard lemon slices. Serve chicken in pita pockets with tzatziki sauce and toppings of your choice.

CHICKEN SOUVLAKI WITH GRILLED PITA

Steps:

• Chicken:
• In large bowl whisk together all the souvlaki ingredients, except the chicken. Reserve 1 1/2 tablespoons for Round 2 Recipe Greek Flat Bread. Add the chicken and toss to coat. Cover and let marinate for at least 30 minutes or up to overnight in the refrigerator.
• Heat a large skillet over medium-high heat. Remove the chicken from the marinade and add to the pan. Cook until the chicken is cooked through, about 10 to 12 minutes.
• In a medium bowl combine all the tzatziki sauce ingredients and set aside.
• Divide the dough into 4 equal portions. On a floured work surface, roll out each portion into 6 to 7 inches in diameter and about 1/8-inch thick.
• Preheat a grill pan or grill over medium heat.
• Grill the dough for 2 to 3 minutes per side. The pitas should be cooked through but still pliable and not too crispy.
• To Assemble:
• Put a grilled pita onto a plate, top with some cooked chicken, lettuce, tomato, onion and some tzatziki sauce. Repeat with remaining ingredients and arrange on a serving platter.

CHICKEN SOUVLAKI

Steps:

• Whisk together lemon zest, 1 tablespoon plus 1 1/2 teaspoons lemon juice, half the garlic, the oregano, 1 tablespoon plus 1 teaspoon oil, and 1/2 teaspoon salt. Add chicken, and toss to coat. Refrigerate, covered, for 45 minutes.
• Meanwhile, stir together remaining lemon juice and garlic, the cucumber, yogurt, and 1/4 teaspoon salt. Refrigerate, covered, until ready to serve.
• Heat grill to medium-high. Thread chicken, tomatoes, and onion onto 4 metal skewers. Brush with remaining 2 teaspoons oil, and season with pepper.
• Grill skewers, turning, until browned on all sides and cooked through, about 8 minutes. Grill pitas until charred, about 2 minutes per side.
• Serve skewers with charred pitas and cucumber-yogurt sauce. Garnish with oregano leaves.

CHICKEN SOUVLAKI WITH TZATZIKI SAUCE

Steps:

• For the marinade: Combine olive oil, lemon juice, garlic, oregano, salt and pepper; place in a large re-sealable plastic bag. Add chicken pieces to the bag, re-seal, and massage the marinade into the chicken. Let marinate in refrigerator for at least 3 hours, and up to 5 hours, turning and massaging bag occasionally.
• Prepare the sauce: Combine all ingredients and refrigerate for at least 1 to 2 hours to allow the flavors to develop.
• Soak 6 wooden skewers in water for at least 30 minutes OR have 6 metal skewers ready.
• Heat grill to medium-high and lightly oil the grate.
• Remove chicken pieces from marinade and thread onto the skewers, discarding the unused marinade.
• Grill kabobs for about 6 minutes per side, until chicken is no longer pink in the center.
• Serve with tzatziki sauce for dipping, or make pita sandwiches.

FAST AND EASY CHICKEN SOUVLAKI WITH GREEK DRESSING

Steps:

• In bowl, mix together 1/4 cup olive oil, vinegar, salt, sugar, 1/8 teaspoon oregano, and mustard to make dressing. Set aside.
• Cut each chicken breast into approximately 5 to 7 strips.
• Place strips in large fry pan, cover with 1/4 cup oil, lemon juice and 1 teaspoon oregano; stir.
• Cook chicken over medium heat until done, lightly browning pieces to one's taste as liquid evaporates and chopping them into smaller, easier-to-eat pieces, if desired, during or after browning.
• Assemble salad of lettuce, tomato and chicken pieces (inside warm pita bread for sandwich).
• Crumble feta cheese over the top. Add dressing and other toppings as desired.

GARLICKY CHICKEN OR PORK SOUVLAKI

Steps:

• Combine everything but chicken or pork, and whisk well. Place chicken in a seal able container, and marinate overnight to 24 hours.
• Soak skewers 30 minutes in water (so they won't burn.).
• Skewer meat.
• BBQ or bake in oven until done (oven is 375 for 30-40 minutes.).

CHICKEN SOUVLAKI SALAD

Steps:

• Combine 1 tablespoon olive oil, Greek seasoning, lemon juice, and garlic in a glass bowl; mix well. Add chicken to marinade and turn to coat. Marinate in the refrigerator for at least 2 hours, but not longer than 4 hours.
• Mix tzatziki, 2 tablespoons olive oil, 2 tablespoons lemon juice, and salt in a small bowl. Refrigerate salad dressing until needed.
• Preheat an outdoor grill for high heat and lightly oil the grate.
• Place chicken pieces on the grill and cook for 5 minutes, turn, and grill until no longer pink in the center and the juices run clear, about 5 more minutes. An instant-read thermometer inserted into the centers should read at least 165 degrees F (74 degrees C).
• Combine romaine lettuce, bell pepper, cucumber, and cherry tomatoes in a salad bowl. Drizzle with tzatziki dressing and toss to coat. Divide salad into 4 equal portions and top with cooked chicken.

CHICKEN SOUVLAKI KABOBS

Steps:

• If using bamboo skewers, soak in water for at least 30 minutes before using.
• Combine all sauce ingredients in a bowl; mix well.
• Stir in chicken cubes; marinade for at least 2 hours before threading on skewers.
• Grill on high heat, lid down.
• Grill for about 4 minutes per side (total 8 minutes) or until the juices run clear.

CHICKEN SOUVLAKI SALAD

Steps:

• Mix all of the marinade ingredients in a bag with the chicken.
• Shake to coat.
• Original recipe didn't call for any marinade time, but we marinated for a couple of hours.
• Broil, grill, or pan fry chicken until done.
• Set chicken aside to cool slightly.
• Cut chicken into 1-inch pieces.
• Combine all dressing ingredients together in a bowl.
• Mix well.
• Combine chicken with salad fixins; pour dressing over all and mix well.
• Enjoy!

CHICKEN SOUVLAKI GYRO STYLE

Steps:

• In a small bowl, mix the balsamic vinaigrette, juice from 1/2 lemon, oregano, and 1/2 teaspoon black pepper. Place chicken in a large resealable plastic bag. Pour marinade over the chicken, seal, and refrigerate for at least 1 hour.
• Preheat an outdoor grill for high heat.
• Toss the shredded cucumber with 1 teaspoon kosher salt, and allow to sit at least 5 minutes. In a medium bowl, mix the yogurt, sour cream, 1 tablespoon lemon juice, rice vinegar, and olive oil. Season with garlic, fresh dill, and Greek seasoning. Squeeze the cucumber to remove any excess water; stir into sauce. Season to taste with kosher salt and pepper. Refrigerate until ready to use.
• Remove chicken from marinade and place on prepared grill. Discard remaining marinade. Cook chicken until juices run clear, about 8 minutes on each side. Remove chicken from heat, and allow to sit about 10 minutes before slicing into thin strips.
• Place pita rounds on the grill, and cook for about 2 minutes, until warm, turning frequently to avoid burning. Arrange warm pita, sliced chicken, lettuce, onion, tomato, olives, and pepperoncini on a serving platter. Serve tzatziki sauce and feta cheese in separate bowls on the side. Stuff pita pockets with chicken and toppings to serve.

CHICKEN SOUVLAKI STICKS WITH YOGURT DIPPING SAUCE

Steps:

• Soak skewers in water for about 30 minutes.
• Preheat grill or grill pan to medium-high heat.
• Combine the zest and juice of 2 lemons, oregano, red pepper flakes and olive oil in a dish. Paste the garlic by mashing it with coarse salt then add 3/4 of it to the marinade, reserving some for dipping sauce. Add chicken tenders to the marinade and season with salt and pepper, turn in marinade to coat, let stand 10 minutes. Thread tenders on damp skewers and cook 7 to 8 minutes, turning once, until firm and juices run clear.
• While skewers cook, combine yogurt with juice of remaining lemon, remaining clove of garlic, grated cucumber, cumin and salt, to taste. Divide the dip among 4 ramekins.
• Serve 5 skewers per person with dipping sauce alongside.

SOUVLAKI CHICKEN PASTA SALAD

Steps:

• Mix marinade ingredients in food processor or with immersion blender.
• Add water until the consistancy is about that of maple syrup.
• Place with chicken in plastic bag, remove air, marinate overnight.
• Grill or broil chicken until tender.
• Allow to cool and chop in to bite sized chunks Mix dressing ingredients in food processor or with immersion blender.
• Add water until the consistancy is about that of maple syrup.
• Combine chicken, oilves, pasta, fresh oregano and toss.
• Add desired amount of dressing while tossing.
• Adjust seasoning and Garnish with more fresh oregano.

CHICKEN SOUVLAKI KEBABS

Steps:

• 1. Cut the chicken into 1 1/2 inch cubes and set aside while you prepare the marinade.
• 2. Combine the oil, lemon juice, wine, garlic, oregano, lemon zest, 1 teaspoon salt and the pepper in a large nonreactive bowl and whisk until blended and the salt is dissolved. Taste for seasoning, adding salt as necessary; the mixture should be highly seasoned. Add the chicken and turn to coat. Let marinate, at room temperature, for 30 minutes, turning occasionally. Soak the bay leaves in a bowl of cold water for 20 minutes.
• 3. Preheat the grill to high. When ready to cook, break the onion quarters into individual layers. Drain the bay leaves. Remove the chicken cubes from the bowl, reserving whatever marinade is left, and thread onto the skewers, placing a piece of onion and bay leaf between each and dividing evenly. Oil the grill grate, then arrange the kebabs on the hot grate and grill, turning with tongs, until chicken cubes are nicely browned on the outside, 2 to 3 minutes per side, (8 to 12 minutes in all). As the kebabs cook, baste with any remaining marinade, but not during the last two minutes.
• 4. Transfer the kebabs to serving plates and serve immediately, accompanied by lemon wedges. This can be served as a main dish or with pita's and tzatziki sauce.

HIGH SEAS CHICKEN SOUVLAKI

Steps:

• Soak the bamboo skewers in water for 30 to 40 minutes.
• Place shredded cucumber in a fine mesh sieve and press out excess liquid; allow to drain for 15 minutes.
• Combine yogurt, 2 cloves minced garlic, shredded cucumber, dill, salt, and pepper in a small bowl. Set aside in the refrigerator to chill.
• Place chicken in a bowl and add the oregano, 2 cloves minced garlic, lemon juice, 2 tablespoons olive oil, salt, and pepper in a large bowl; stir thoroughly and set aside in the refrigerator to chill for 20 minutes.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Combine tomatoes, diced cucumber, onion, 2 tablespoons olive oil, salt, and pepper in a bowl. Toss to combine.
• Skewer the marinated chicken.
• Grill the chicken skewers, squeezing with juice from 1/2 a lemon while cooking, until browned and no longer pink inside, about 5 minutes on each side.
• Heat the pita bread on the grill until warmed through, 1 to 2 minutes on each side. Top each heated pita bread round with chicken from 1 skewer, 1 to 2 spoonfuls of yogurt sauce, and tomato salad. Top with feta cheese slices.

CHICKEN SOUVLAKI

Steps:

• To start the marinade, first crush the garlic and finely chop the oregano. In a dish large enough to marinate the chicken, add the garlic, red wine vinegar and lemon juice. Whisk in the olive oil and add the oregano, salt and pepper. Set aside. Remove the tenderloin from the chicken breast (if attached), and trim off the tendon. Cut all of the chicken into approximately 1½-inch cubes. Place the chicken into the marinade and mix to combine. Cover with plastic wrap and let marinate in the refrigerator for at least 2 hours or even overnight. Prior to cooking, make sure to soak the wood skewers in cold water for at least 2 hours. To cook the chicken, preheat your grill to medium-high or turn your oven to 375º degrees Fahrenheit. Slide 3 or 4 pieces of meat onto each skewer. If grilling the chicken, first lightly oil the grill by dipping a paper towel into a bit of vegetable oil. Place the skewers onto the hot grill and let cook for about 3 or 4 minutes, seasoning with a bit of salt and pepper. When the chicken lifts easily from the grill, it's ready to be flipped. Let cook on the other side until the chicken is fully cooked through, which should take another 3 to 4 minutes. If baking in the oven, cook for about 10 minutes, turning once, or until cooked through. When done, place onto a platter, drizzle with a bit of extra-virgin olive oil and serve with tzatziki.