Greek kabobs that have been marinated include chicken souvlaki. Excellent flavor for chicken. Pork can also be prepared using the marinade.
| Prep Time: | 15 mins |
| Cook Time: | 15 mins |
| Additional Time: | 2 hrs |
| Total Time: | 2 hrs 30 mins |
| Servings: | 6 |
Ingredients
- ¼ cup olive oil
- 2 cloves garlic, minced
- 2 tablespoons lemon juice
- 1 teaspoon dried oregano
- ½ teaspoon salt
- 1 ½ pounds skinless, boneless chicken breast halves – cut into bite-sized pieces
- 6 wooden skewers, or as needed
- 1 (6 ounce) container plain Greek-style yogurt
- ½ cucumber – peeled, seeded, and grated
- 1 tablespoon olive oil
- 2 teaspoons white vinegar
- 1 clove garlic, minced
- 1 pinch salt
Instructions
- Prepare kabobs: Combine olive oil, garlic, lemon juice, oregano, and 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.
- Prepare sauce: Mix yogurt, cucumber, olive oil, vinegar, garlic, and salt together in a bowl. Refrigerate sauce for flavors to blend, 1 to 2 hours.
- Soak wooden skewers in a bowl of cold water for about 15 minutes. Preheat an outdoor grill for medium-high heat and lightly oil the grate.
- Remove chicken from marinade and thread onto the soaked skewers. Discard unused marinade.
- Cook the skewers on the preheated grill, turning frequently until browned on all sides and chicken is no longer pink in the center, about 7 to 8 minutes per side. Serve with tzatziki sauce.
- The nutrition data for this recipe includes the full amount of the marinade ingredients. The actual amount of the marinade consumed will vary.
Nutrition Facts
| Calories | 268 kcal |
| Carbohydrate | 3 g |
| Cholesterol | 71 mg |
| Dietary Fiber | 0 g |
| Protein | 26 g |
| Saturated Fat | 4 g |
| Sodium | 295 mg |
| Sugars | 1 g |
| Fat | 17 g |
| Unsaturated Fat | 0 g |
Reviews
I thought it was great and will have it again. My wife thought it was a bit too garlicky, but I like garlic, so I’ll have it again. I’ll fix her a different sauce, but I’ll have it again.
Best chicken recipie ever.lol
This is a staple in our house! I use a different recipe for tzatziki, but the marinade is so easy and tender. We just straight grill, no skewers. I baked it once but I prefer to grill. I usually serve it with sliced cucumbers, onions, pita bread or rice. Plus it’s tzatziki of course. Amazing!
Awesome. Add some pita, and it’s a bit of heaven!
Wow, it is always amazing to me how something so simple can taste so good. The souvlaki marinade was wonderful and the tzatziki sauce is your standard recipe. I served these to guests offering them to build either a sandwich with pita bread or a bowl. I provided rice, grilled vegetables, olives, tomatoes, pickled red onions and feta. It was a huge success!
Delicious! I followed the recipe with the only differences being I cut the chicken breast into thin strips and threaded them onto skewers, and I cooked them on my Ninja Foodi XL Grill and Griddle and grilled on high for 8 minutes.
Amazingly tender and delicious chicken-made with chicken breast tenders. Marinated about 2.5 hours. They grill up quick! We don’t do cucumbers and I could only find plain yogurt in giant containers so I improvised-used fat free sour cream, 1/2 tsp sugar, 2 Tbl lemon juice and 1 Tbl dill. Delicious.
I made this but I used fresh oregano and metal skewers. Cooked on my Traeger grill at 350 degrees. Turned out juicy and perfect.
Very good. Tangy af. I’d use a little s&p on the chicken before grilling. The salt in the marinade may not be enough. Several people have commented it’s bland. Spice it up, peeps! Use your pantry and imagination.
We made this recipe as written and it was great. Have made it three times now and the third time with cubed lamb. Tastes as good as anything we purchase in our Greektown
Thanks Doubled the recipe- added some dried dill to the tsatziki sauce. It was very tangy – and for my taste I’d maybe cut back just a tad on the vinegar next time. In an effort to make things easier on myself I cut the chicken into pieces, marinated it as written but did not thread it onto skewers- I baked it in the oven covered with foil. It wasn’t quite “authentic “ – charcoal grill can’t be beat- but it was a lot easier for this grandma to handle and feed the crowd as the sole cook/ dishwasher/ sous chef that way. Excellent flavor and a great recipe!
I used this recipe to marinate chicken breast and it was delicious! I don’t have a grill, so I put the chicken in a saute pan and it was moist and tasty. Served it with a Caesars Salad for a low-carb meal. Next time, I will get the ingredients to make the tzatziki sauce.
We use this marinade for chicken and turkey breast regularly as written. It’s perfect and we love doing the skewers on the smoker. We serve it with cucumbers and tomatoes from the garden, crumbled goat cheese, and a pasta salad. We use the following tzatziki recipe: 1 English cucumber (shredded and squeezed with cheese cloth) 2C Greek yogurt 2 cloves garlic minced 2t lemon juice 1t red wine vinegar 1/2t salt
This was excellent. I marinated for 24 hours and the chicken was incredibly moist and flavorful. I used my own tzatziki recipe but followed the souvlaki recipe. Family loved it. Will definitely make it again.
I had made this once before, 6 months ago, I made it again tonight – THE BEST Tzatziki Sauce, the dish is so easy to make great flavor. I will add this to my monthly rotation and not forget about it again.
This recipe is better than the Greek restaurant we frequent! My family loved this!! This is now a requested dish weekly!
We made this with the yellow rice and the Greek cucumber salad. It was a big hit.
OMG YUM!
The recipe was excellent! My guests greatly enjoyed the souvlaki….something entirely different for them and a little out of their wheelhouse. The tzatziki as a bit of a different story. Personally, I loved it…but I am experienced with tzatziki and enjoy the flavour. My guests….not so much. I would recommend both the souvlaki and the tzatziki but caution tzatziki is perhaps an acquired taste.
I make this at least once per month
This is a good tasting tzatziki – I will try garlic powder next time as the garlic flavor didn’t blend in very well with fresh garlic – probably would if left to sit for 1-2 hours as recommended but I wanted it for falafel right away.