Greek Yogurt Marinated Chicken Souvlaki

• 1 1/2 cups Greek yogurt
• 1/4 cup olive oil
• 3 cloves garlic, minced
• 2 tablespoons lemon juice
• 1 tablespoon dried oregano
• 1 teaspoon paprika
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 pounds boneless, skinless chicken breasts, cut into 1-inch cubes
• Metal or wooden skewers (if using wooden, soak in water for 30 minutes)

Steps

1. 1 In a large bowl, whisk together Greek yogurt, olive oil, garlic, lemon juice, oregano, paprika, salt, and black pepper.
2. 2 Add chicken cubes to the marinade, ensuring they are well-coated. Cover and refrigerate for at least 1 hour.
3. 3 Preheat grill to medium-high heat.
4. 4 Thread marinated chicken onto skewers.
5. 5 Grill skewers for 6 minutes per side, or until chicken is cooked through.
6. 6 Serve immediately with lemon wedges and fresh parsley.

Equipment

• Grill
• Skewers

Variations

• Add diced bell peppers and red onions to the skewers for extra veggies.
• Substitute chicken with cubed lamb for a traditional twist.

Substitutions

• Use buttermilk if you don't have Greek yogurt.
• Substitute dried oregano with fresh if available.

Pairings

• Warm pita bread
• Tzatziki sauce
• Greek salad

Nutrition

Tips

• For extra flavor, marinate the chicken overnight.
• If grilling indoors, use a grill pan.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven or on the grill.

Freezing: Freeze uncooked skewers on a parchment-lined baking sheet, then transfer to a freezer bag for up to 3 months. Thaw overnight in the fridge before cooking.

Serving Suggestions

• Serve with tzatziki sauce, pita bread, and a Greek salad.
• Pair with a refreshing cucumber and mint salad.

FAQ