Chicken souvlaki, the Greek yogurt-marinated skewers

Category

Main Courses

Cuisine

Greek

Are you looking for a flavorful yet light chicken main, the kind that instantly smells of summer and good company at the table?

Then chicken souvlaki is just what you need. I’ll show you how to make these Greek skewers step by step: chicken pieces marinated in yogurt with lemon, garlic and oregano, then grilled until they turn golden outside while staying soft inside.

The real secret of this recipe is the Greek yogurt marinade. The gentle acidity of the fermented milk works deep into the meat and makes it incredibly tender, while the lemon and oregano bring that Mediterranean note you recognize at the first bite. That is why it pays to marinate slowly, for at least a couple of hours.

Compared to any plain grilled chicken, souvlaki has at least three advantages: it uses simple, inexpensive ingredients, it is rich in protein and low in fat, and it works just as well for a quick lunch as for dinner with friends out on the balcony.

One small trick makes the difference: soak the wooden skewers in water for a quarter of an hour before using them, so they do not burn over the flame. And if you want a juicier bite, choose thigh over breast.

Serve the skewers while still hot, in pita with tzatziki, tomato and onion, or with a simple Greek salad. They keep in the fridge for a couple of days and are excellent cold too.

All set? Let’s get started with the chicken souvlaki recipe.