Juicy, tender and loaded with flavor, these truly are the most delicious Grilled Chicken Souvlaki you’ll ever make. The secret is in the marinade and you’ll be surprised how simple it is. And the homemade Tzaziki… AMAZING! Huge hit at the Corey house.
Grilled Chicken Souvlaki:
2.5 pounds boneless and skinless chicken thighs, cut into 1” pieces
¼ cup red wine vinegar
¼ cup extra-virgin olive oil
2 tablespoons yellow mustard
3 cloves garlic, finely grated
1 teaspoon dry oregano
3/4 teaspoon kosher salt
½ teaspoon freshly-cracked black pepper
Instructions
In a large bowl, combine the chicken, vinegar, olive oil, mustard, garlic, oregano, salt and pepper. Toss well to combine, cover and refrigerate 2 hours to overnight.
Preheat your Grill to 450F. If using bamboo skewers, soak them in water for 15 to 20 minutes.
Thread the marinated chicken pieces onto individual skewers.
Place the chicken souvlaki to the lowest grates of the grill and cook, undisturbed, until grill marks form, around 8 minutes. Flip and cook the other side of the chicken souvlaki until grill marks form and the thickest part of the chicken registers between 165 and 180F. Note: if using chicken breast, cook until the chicken reaches 160F.
Transfer the grilled chicken souvlaki to a platter and serve with Tzaziki.
Tzatziki Sauce:
2 Persian (Mini / English) cucumbers
½ cup whole milk Greek yogurt
1 tablespoon red wine vinegar, plus more to taste
1 tablespoon extra-virgin olive oil
½ teaspoon dry oregano
2 cloves garlic, finely grated
Kosher salt and freshly-cracked black pepper, to taste
Instructions:
Coarsely grate the cucumbers over a paper towel or cheesecloth. Squeeze out as much of the moisture from the cucumbers as possible and add them to a mixing bowl along with the yogurt, vinegar, olive oil, oregano, garlic, ¼ teaspoon salt and ¼ teaspoon black pepper. Stir well to combine, taste for seasoning and adjust with salt, pepper or vinegar as desired. Cover and refrigerate for at least 30 minutes before serving. Leftovers can be refrigerated for up to 5 days.
Photo & Recipe Credit: By PrimalGourmet