Make your own chicken souvlaki: My favourite Greek treat at home.
Fancy making a tasty Greek dish at home? We’ve got just the thing – chicken souvlaki! This Mediterranean classic is simple to prepare and bursting with flavour. We love how the tender chicken chunks soak up the zesty marinade of olive oil, lemon, garlic, and herbs.
We’ll show you how to recreate authentic chicken souvlaki in your own kitchen. You’ll learn our tricks for getting the meat perfectly juicy and flavourful. Plus, we’ll share tips for serving it up Greek-style with warm pita, tzatziki and all the trimmings.
Making chicken souvlaki is a brilliant way to bring a taste of Greece to your dinner table. The combination of grilled meat, cool yoghurt sauce, and soft bread is hard to beat. Once you try our easy recipe, you might find yourself craving these Greek chicken skewers all the time!
Exploring the Origins of Souvlaki
Souvlaki has a rich history in Greek cuisine. We love how this tasty dish brings people together and reflects Mediterranean culture.
Souvlaki in Mediterranean Culture
We can trace souvlaki’s roots back to ancient Greece. The word “souvlaki” comes from the Greek word for skewer. Ancient Greeks loved grilled meats on sticks, much like we do today!
In different parts of the Mediterranean, you’ll find similar dishes. Think of Turkish kebabs or Italian arrosticini. But Greek souvlaki has its own special place in our hearts.
Souvlaki isn’t just food – it’s part of Greek social life. We often grab souvlaki with friends after a night out. It’s a quick, yummy meal that brings us closer.
Link Between Souvlaki and Greek Culinary Traditions
Souvlaki fits right in with Greek eating habits. We love our Mediterranean diet, full of fresh veggies, olive oil, and grilled meats. Souvlaki ticks all these boxes!
The way we eat souvlaki shows our laid-back attitude to food. We often eat it with our hands, standing up at street stalls. It’s casual, fun, and perfect for our sunny weather.
Souvlaki has changed over time. In the 1950s, bread was added to make it a fuller meal. During the 1960s, pork became the main meat used. These changes show how souvlaki adapts to Greek tastes.
The Greeks are proud of their souvlaki tradition. It’s more than just food – it’s a taste of Greek culture on a skewer!
Essential Ingredients for Chicken Souvlaki
The key to tasty chicken souvlaki lies in choosing top-notch ingredients. We’ll explore the best chicken cuts, olive oil, and fresh seasonings to make your souvlaki sing.
Selecting the Best Chicken
For our souvlaki, we love using chicken breasts. They’re lean, tender, and soak up flavours brilliantly. We always go for free-range birds – they’re tastier and more ethical. When shopping, look for plump breasts with a pinkish hue. Avoid any with greyish spots or a slimy feel.
Before cooking, we trim off any excess fat. Then we cut the breasts into 2.5cm cubes. This size is perfect for skewers – they’ll cook evenly and stay juicy.
We reckon about 150g of chicken per person is spot on for a main meal. If you’re serving loads of sides, you can cut that down a bit.
Quality of Olive Oil in Marinade
The olive oil in our marinade is crucial. It helps the flavours stick to the chicken and keeps it moist during cooking. We always splash out on extra virgin olive oil. It’s pricier, but the taste is worth it.
Look for oils labelled ‘cold-pressed’ – they’re less processed and have more flavour. Greek or Italian oils are our top picks for souvlaki. They’ve got a lovely fruity taste that works wonders with the chicken.
We use about 60ml of oil for every 500g of chicken. It might seem like a lot, but trust us – it makes all the difference.
Importance of Fresh Seasonings
Fresh seasonings are the secret to knockout souvlaki. We always use fresh lemon juice – none of that bottled stuff. One medium lemon usually gives us enough juice for 500g of chicken.
Garlic is a must. We crush 2-3 cloves for every 500g of meat. If you’re not keen on strong garlic, roast it first for a milder flavour.
Dried oregano is traditional in souvlaki. We use about a tablespoon for 500g of chicken. If you can get Greek oregano, even better.
We like to add a pinch of sweet paprika and some fresh thyme too. They give a lovely depth to the marinade. Remember, fresh herbs pack more punch than dried ones.
Crafting the Perfect Souvlaki Marinade
We love a good marinade that brings out the best in our chicken souvlaki. Let’s explore how to create a zingy, flavourful blend that’ll make our taste buds dance.
Balancing Acidity and Aromatics
For our marinade, we start with a base of olive oil and lemon juice. The oil helps the flavours stick to the chicken, while the lemon adds a bright, tangy kick. We like to zest the lemon too – it really packs a punch!
Next, we toss in plenty of minced garlic. Don’t be shy here – garlic is key to that classic souvlaki taste. We also add a good pinch of dried oregano. It’s a classic Greek herb that gives our dish that authentic touch.
To round things off, we sprinkle in some salt and pepper. This simple mix hits all the right notes: sour, salty, and aromatic. It’s dead easy to whip up, and the results are spot on.
Marinating Time for Optimal Flavour
We’ve found that patience pays off when it comes to marinating. While 30 minutes will do in a pinch, we prefer to let our chicken soak for a few hours. This extra time lets the flavours really sink in.
If we’re in a rush, we’ll pop the chicken in the fridge for at least an hour. But for the best taste, we aim for 3-4 hours or even overnight. Just remember not to leave it for more than 24 hours, as the acid in the lemon can start to break down the meat.
When we’re ready to cook, we take the chicken out of the fridge about 30 minutes before grilling. This helps it cook more evenly. We always check the internal temperature hits 75°C to make sure it’s safe to eat. Yum!
Step-by-Step Cooking Instructions
Let’s get our hands dirty and make some delicious chicken souvlaki! We’ll walk you through skewering the meat and grilling it to juicy perfection. Follow along as we share our top tips for tasty results.
Skewering the Chicken
First, we’ll prep our skewers. If using wooden ones, soak them in water for 30 minutes to prevent burning. Now, let’s thread our marinated chicken chunks onto the skewers. We like to leave a bit of space between pieces for even cooking.
Pro tip: Alternate chicken with veg like peppers or onions for extra flavour. Don’t pack the skewers too tightly – we want the heat to circulate. Once loaded, give each skewer a gentle squeeze to secure the meat.
Grilling to Perfection
Time to fire up the grill! We aim for medium-high heat. Place our loaded skewers on the grates and listen for that satisfying sizzle. We cook for about 10-12 minutes, turning every few minutes for even browning.
Keep an eye out for any flare-ups. If flames get too high, move skewers to a cooler spot. We’re looking for a nice char on the outside and juicy inside. Use a meat thermometer to check – chicken’s done at 74°C (165°F).
No grill? No worries! We can use a grill pan on the hob or bake in the oven at 200°C (400°F) for 15-20 minutes. Either way, we’ll have mouth-watering souvlaki in no time!
Serving and Presentation Ideas
We love to jazz up our chicken souvlaki with tasty sides and clever assembly. Here’s how we make it extra special.
Complementary Side Dishes
Greek salad is our go-to side for souvlaki. We chop up juicy tomatoes, crisp cucumbers, and tangy red onions. Then we toss in some olives and crumbly feta cheese. A dash of olive oil and lemon juice makes it sing.
Tzatziki is a must-have dip. We mix cool yoghurt with grated cucumber, garlic, and a hint of dill. It’s perfect for dipping or drizzling over the souvlaki.
For a twist, we sometimes whip up some crispy homemade chips. They’re great for scooping up any fallen bits of chicken or veg.
Assembling the Souvlaki Pita
We start with warm, soft pita bread. We like to heat them quickly on the grill for a slight char.
Next, we spread a spoonful of tzatziki down the middle. Then we pile on the grilled chicken chunks.
We add color with sliced bell peppers and red onion. A sprinkle of fresh tomatoes gives a juicy burst.
For extra zing, we squeeze fresh lemon juice over the top. Sometimes we add a few crispy lettuce leaves for crunch.
We wrap it all up tightly, making sure the bottom is sealed to catch any drips. It’s messy but delicious!
Homemade Tzatziki Sauce Recipe
We love making our own tzatziki sauce to go with chicken souvlaki. It’s dead easy and tastes much better than shop-bought. Let’s whip up a batch together!
Ingredients and Substitutes
Here’s what we’ll need:
- 1 cup Greek yoghurt (full-fat works best)
- 1/2 cucumber, grated and squeezed dry
- 2 cloves garlic, minced
- 1 tablespoon lemon juice
- 1 tablespoon fresh dill, chopped
- Salt and pepper to taste
No Greek yoghurt? No worries! We can use plain yoghurt instead, but it might be a bit runnier. If we’re out of fresh dill, dried will do in a pinch. Some folks like to add a splash of olive oil or a pinch of mint for extra flavour.
Combining Components for the Ideal Consistency
Let’s get mixing! First, we’ll grate the cucumber and squeeze out as much water as we can. This stops our tzatziki from being watery. Next, we’ll chuck all the ingredients into a bowl and give them a good stir. If it’s too thick, we can add a bit more lemon juice. Too thin? A dollop of mayo can help thicken it up.
We like to let our tzatziki chill in the fridge for an hour before serving. This lets the flavours mingle and gives us a lovely, creamy tzatziki sauce. It’s perfect for dipping our souvlaki or spreading in a pitta. Yum!
Nutritional Information
Chicken souvlaki is a tasty and nutritious dish that can be part of a healthy diet. It’s packed with protein and other important nutrients. Let’s take a closer look at what makes this Mediterranean favourite so good for us.
Health Benefits of Chicken Souvlaki
We love chicken souvlaki because it’s not just delicious – it’s good for us too! The boneless, skinless chicken pieces are lean and full of protein. This helps us build and repair muscles.
Chicken also gives us B vitamins, which are great for our energy levels. The olive oil used in the marinade has healthy fats that are good for our hearts.
Garlic and lemon juice add flavour and provide antioxidants. These fight harmful substances in our bodies. The veggies often served with souvlaki, like tomatoes and onions, give us extra vitamins and fibre.
Calorific and Macronutrient Breakdown
Let’s break down what’s in a typical chicken souvlaki skewer:
- Calories: About 270 per skewer
- Protein: 30g
- Fat: 15g
- Carbohydrates: 18g
- Fibre: 2g
Most of the calories come from protein, which is brilliant for keeping us full. The fat content is moderate and mostly from healthy sources like olive oil.
If we add a pita and toppings, the calories go up to around 490. This makes it a filling meal that’s still reasonable in calories. The extra veg and wholemeal pita add more fibre and nutrients too.
Remember, these numbers can change based on how we make our souvlaki. Using less oil or adding more veg can make it even healthier!
Storage and Reheating Advice
Keeping your chicken souvlaki fresh and reheating it properly can make all the difference. We’ve got some handy tips to help you enjoy your leftovers.
Keeping Chicken Souvlaki Fresh
We always pop our leftover souvlaki in an airtight container. It’s the best way to keep it tasty in the fridge. We find it stays good for about 3 days this way.
If we’ve got extra raw marinated chicken, we chuck it in the freezer. It’ll keep for up to 3 months there. We just make sure to thaw it in the fridge overnight before cooking.
For a quick lunch the next day, we sometimes wrap our souvlaki in foil. It helps keep the pita bread soft.
Best Practices for Reheating
When we’re ready to reheat, we’ve got a few tricks up our sleeve. Our favourite method is using a hot skillet with a splash of olive oil. It keeps the chicken moist and gives it a nice crisp edge.
If we’re in a hurry, we use the microwave. We pop it in for 1-2 minutes, checking halfway through. To keep it from drying out, we sprinkle a bit of water on top before heating.
For bigger batches, we use the oven. We set it to 160°C and warm the souvlaki for about 7-8 minutes. We cover it with foil to keep the moisture in.
Variations and Related Dishes
Chicken souvlaki is a versatile dish that can be adapted in many ways. We love experimenting with different flavours and ingredients to create unique twists on this Greek classic.
Creating a Greek Chicken Souvlaki Recipe
We often switch up our chicken souvlaki recipe to keep things interesting. Sometimes we use lemon juice and oregano for a zesty marinade. Other times, we add a dash of paprika or cumin for a smoky flavour.
For a healthier option, we grill the chicken instead of frying it. This fits nicely with the Mediterranean diet, which we’re big fans of.
We also like to play around with the veg. Courgettes, aubergines, and cherry tomatoes work brilliantly on the skewers. Sometimes we’ll even throw in some halloumi cheese for a tasty surprise.
Alternative Dishes to Explore
If we’re in the mood for something similar but different, chicken gyros is our go-to. It’s like souvlaki’s cousin, served in a warm pitta with loads of tzatziki and salad.
We’re also keen on orzo salad as a lighter option. It’s got all those lovely Greek flavours but in a refreshing pasta dish. Perfect for hot summer days!
For a veggie twist, we sometimes swap the chicken for grilled mushrooms or tofu. It’s just as tasty and great for our veggie mates.
When we’re short on time, we’ll whip up a quick Greek-style wrap. We stuff it with leftover chicken, feta, and loads of fresh veg. It’s an easy recipe that never disappoints.
Frequently Asked Questions
Making delicious chicken souvlaki at home is easier than you might think. We’ve gathered some common questions to help you perfect this Greek favourite.
What are the essential ingredients for an authentic chicken souvlaki marinade?
For a proper souvlaki marinade, we always use olive oil, lemon juice, and dried oregano. Garlic is a must-have too. We like to add a pinch of salt and pepper to boost the flavours. Some folks toss in a bit of paprika or thyme for extra zing.
How long should chicken be marinated for a flavoursome souvlaki?
We find that 30 minutes is the bare minimum for decent flavour. But if you’ve got the time, leaving it overnight in the fridge works wonders. The longer it sits, the tastier it gets!
Can you suggest a traditional method for making chicken souvlaki wraps?
We love wrapping our souvlaki in warm pita bread. First, we grill the meat skewers. Then, we slide the chicken off and into the pita. We top it with sliced tomatoes, red onions, and a dollop of tzatziki sauce. It’s simple and super yummy!
What can be served alongside chicken souvlaki to create a balanced meal?
A Greek salad is our go-to side. We also like to serve it with lemon rice or roasted potatoes. For a healthier option, we sometimes go for a light couscous salad. Don’t forget some extra tzatziki on the side for dipping!
Are there any healthy twists to the classic chicken souvlaki recipe?
We’ve tried using skinless chicken breast to cut down on fat. Grilling instead of frying is another good trick. We also pack in more veggies, like bell peppers and courgettes, on the skewers. It’s still tasty but a bit lighter.
What’s the secret to achieving perfectly tender chicken in a souvlaki?
We’ve found that using chicken thighs instead of breast meat helps keep things juicy. Marinating is key too. We also make sure not to overcook the meat. Taking it off the heat when it’s just done keeps it tender and delicious.
