Chicken Souvlaki Recipe

Chicken Souvlaki is a quintessential Greek dish, embodying the vibrant flavors and rich culinary heritage of Greece. This recipe involves marinated chicken thighs threaded onto skewers and grilled to perfection, served with homemade pitta bread and a refreshing tzatziki sauce. The combination of succulent chicken, aromatic herbs, and tangy yogurt creates an unforgettable meal that is both satisfying and full of zest.

The reason why this recipe is a must-try lies in its perfect balance of flavors and textures. The marinade, a blend of herbs and spices, infuses the chicken with a robust taste, while the homemade pitta bread provides a soft, chewy complement. Topped with fresh vegetables and a cool, creamy tzatziki sauce, each bite offers a delightful contrast, making it an ideal dish for any occasion.

Essential Ingredients for Chicken Souvlaki

A well-crafted Chicken Souvlaki starts with high-quality ingredients. The key components include boneless, skinless chicken thighs, which are preferred for their rich flavor and tenderness. The marinade consists of olive oil, dried oregano, mint, cumin, coriander, sweet paprika, ground cinnamon, lemon zest, lemon juice, and crushed garlic, each contributing a unique note to the dish.

When selecting ingredients, opt for fresh herbs and spices to maximize the flavor. The pitta bread is made from strong white bread flour, fast-action dried yeast, golden caster sugar, and olive oil. For the tzatziki sauce, choose a firm, crisp cucumber and high-quality Greek yogurt. Fresh mint and garlic will further enhance the sauce’s vibrant taste.

Step-by-Step Preparation

To prepare the chicken marinade, combine the chicken thighs with olive oil, dried oregano, mint, cumin, coriander, sweet paprika, ground cinnamon, lemon zest, lemon juice, and crushed garlic in a spacious mixing bowl. Ensure each piece is thoroughly coated, then cover and refrigerate for at least three hours, or up to 48 hours for a deeper infusion of flavors.

Next, prepare the homemade pitta bread. Mix the strong white bread flour, fast-action dried yeast, golden caster sugar, and salt in a bowl using your fingertips. Gradually add lukewarm water and olive oil, mixing until a dough forms. Knead the dough until smooth and elastic, then let it rise in a lightly oiled bowl, covered with cling film, for about an hour.

For the tzatziki sauce, finely chop the deseeded cucumber and combine it with Greek yogurt, freshly chopped mint, crushed garlic, and lemon juice. Season with a pinch of salt and chill in the refrigerator until ready to serve.

Cooking the Chicken Souvlaki

Preheat your grill to its highest setting. Thread the marinated chicken thighs onto long metal skewers, ensuring stability by using two skewers per piece. Grill the chicken for 15-20 minutes, brushing with olive oil and turning halfway through to ensure even cooking. The chicken should be golden and slightly charred on the outside, with juicy, tender meat inside.

For an alternative cooking method, you can pan-fry the chicken skewers over medium-high heat or cook them on a barbecue for 5-8 minutes, turning occasionally.

Assembling the Souvlaki Wraps

Begin by heating a large frying pan over medium-high heat. Brush the pitta dough circles with olive oil and cook each one until bubbles form on the surface and the underside is golden. Flip and cook for another 2-3 minutes, then keep warm in foil or a low oven.

To assemble the wraps, layer the warm pitta bread with grilled chicken, crisp lettuce, chopped tomatoes, and sliced red onion. Add a generous dollop of tzatziki sauce and serve with lemon wedges for a burst of freshness.

Recipe Tips

• Marinade Time:
  For the best flavor, marinate the chicken for at least three hours. If possible, extend this to 48 hours to allow the herbs and spices to deeply penetrate the meat.
  
• Tips for Perfect Pitta Bread:
  Ensure the dough is kneaded well and given adequate time to rise. This will result in soft, chewy pitta bread with a light, airy texture.
  
• Keeping Your Tzatziki Fresh:
  Chill the tzatziki sauce until ready to serve, and use fresh mint and garlic for the best taste.

What to Serve With this Recipe

To complement Chicken Souvlaki, consider serving side dishes such as Greek salad, roasted vegetables, or seasoned rice. These sides will enhance the meal with their complementary flavors and textures.

For drink pairings, opt for refreshing beverages like a crisp white wine, sparkling water with lemon, or traditional Greek ouzo. These drinks will balance the rich, savory taste of the souvlaki and cleanse the palate.

Frequently Asked Questions

• Can I Use Chicken Breasts Instead of Thighs?
  Yes, chicken breasts can be used, but thighs are preferred for their richer flavor and tenderness.
  
• How to Store and Reheat Leftover Souvlaki:
  Store leftovers in an airtight container in the refrigerator for up to three days. Reheat in the oven or on a grill to retain the juiciness of the chicken.
  
• Can I Make this Recipe Ahead of Time?
  Yes, you can prepare the marinade, pitta dough, and tzatziki sauce in advance. Assemble and cook the skewers just before serving for the best results.

Ingredients

• 4 long metal skewers
• 12 boneless, skinless chicken thighs
• 1 lemon, zested and juiced, plus wedges from another lemon to serve
• 4 garlic cloves, crushed
• 4 tbsp olive oil
• 2 tsp dried oregano
• 1 tsp dried mint
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp sweet paprika
• ½ tsp ground cinnamon
• 250g strong white bread flour
• 7g sachet fast-action dried yeast
• 1 tsp golden caster sugar
• 2 tsp olive oil, plus extra for greasing
• ½ cucumber, deseeded and finely chopped
• 200g Greek yogurt
• Small bunch of fresh mint, finely chopped
• 1 small garlic clove, crushed
• Juice of ½ lemon
• 1 butter or round lettuce
• 4 large tomatoes, deseeded and chopped
• 1 red onion, halved and thinly sliced

Instructions

1. In a spacious mixing bowl, combine the chicken thighs with olive oil, dried oregano, mint, cumin, coriander, sweet paprika, ground cinnamon, lemon zest, lemon juice, and crushed garlic. Season generously with salt and black pepper. Ensure each piece of chicken is thoroughly coated with the marinade. Cover the bowl and refrigerate for at least 3 hours, but preferably up to 48 hours to allow the flavors to deeply infuse.

2. A few hours before serving, prepare the pitta bread. In a bowl, mix the strong white bread flour, fast-action dried yeast, golden caster sugar, and ½ teaspoon of salt using your fingertips. Gradually pour in 150ml of lukewarm water and 2 teaspoons of olive oil, mixing until a dough forms. Transfer the dough to a work surface and knead for 8-10 minutes until smooth and elastic. Alternatively, use a tabletop mixer for about 5 minutes. Once kneaded, clean the mixing bowl, lightly oil it, return the dough, and cover with cling film. Leave it to rise for about an hour or until nearly doubled in size.

3. After the dough has risen, divide it into four equal portions. Roll each portion into a circle, as thin as possible. Cover the dough circles with lightly oiled cling film and let them rise for another 15-20 minutes.

4. Prepare the tzatziki by finely chopping the deseeded cucumber and combining it with Greek yogurt, freshly chopped mint, crushed garlic, and the juice of half a lemon. Season with a pinch of salt. Chill in the refrigerator until you’re ready to serve.

5. Preheat your grill to its highest setting. Line a roasting tin with foil. Take the marinated chicken thighs from the fridge. Thread each thigh onto the metal skewers, using two skewers for each piece to ensure stability. Continue threading until you have six thighs on each pair of skewers, leaving slight gaps between each piece. Position the skewers over the roasting tin and set them aside while you finish preparing the pitta bread.

6. Heat a large frying pan over medium-high heat and lightly brush the pitta dough circles with olive oil. Carefully place one into the hot pan. It should sizzle, and bubbles will form on the surface after 1-2 minutes. Once the underside is golden, flip the pitta and cook for another 2-3 minutes. Repeat with the remaining dough, keeping the cooked pittas warm in foil or in a low oven. If preferred, you can cook the pittas on a barbecue for 5-8 minutes, turning occasionally.

7. Place the chicken skewers under the preheated grill and cook for 15-20 minutes. Regularly brush the chicken with olive oil and any juices from the roasting tin, turning the skewers halfway through the cooking process. Once the chicken is thoroughly cooked, remove it from the grill and let it rest for 5 minutes.

8. Cut through the pairs of skewers to create four individual kebabs. Serve the succulent chicken in warm pitta bread, accompanied by crisp lettuce, chopped tomatoes, sliced red onion, lemon wedges, and a generous dollop of tzatziki.