“Greek-Style Yogurt-Marinated Chicken Souvlaki with Homemade Tzatziki”

Hello Lovely Foodies!

Al here from my cozy kitchen corner, and today, I’m absolutely thrilled to share with you a recipe that’s bursting with flavors under the Mediterranean sun – my Greek-Style Yogurt-Marinated Chicken Souvlaki with Homemade Tzatziki. It’s a dish close to my heart, inspired by those balmy Greek island evenings and the aroma of fresh herbs mingling with chargrilled goodness.

Now, those who know me are aware of my passion for marinating. There’s something magical about the process that transforms good ol’ chicken into a tender, flavor-packed delight. And this time, Greek yogurt is the star player in our marinade team, bringing in that creamy tang and helping to tenderize our chicken to perfection.

Let me walk you through the journey of creating this mouth-watering dish, which I absolutely love serving up at family gatherings or when my better half and I crave something extra special but still ridiculously easy to make. It’s as laid back or as fancy as you want it to be – versatility at its best!

Before you venture on, don your apron, crank up that favorite summer playlist – mine has quite a bit of Greek bouzouki music lately – and let’s get cooking!

**Starting with the marinade:** Everything mixes together in one bowl, so less fuss and more flavor. You’ve got your Greek yogurt merging with the delights of olive oil, garlic, oregano, and lemon – a classic combination that always promises a delectable outcome.

**Marinating the chicken:** Patience is a virtue here, my friends. Let the chicken bathe in that herby, garlicky pool for at least an hour, or let those flavors really get to know each other overnight. Your endurance will be rewarded, trust me.

**The grill action:** Ah, the sizzle of chicken on the grill is music to a food lover’s ears, isn’t it? Just close your eyes and you can almost feel the Greek seaside breeze. Remember to get those grill marks, because we eat with our eyes first!

**Homemade Tzatziki**: The cool, creamy sidekick to our Souvlaki hero. Grated cucumber, a dollop of yogurt, a bit of dill, and a splash of vinegar come together for a refreshing sauce that absolutely makes the dish shine.

**Serving it up:** Gather your golden, juicy skewers, spread that tzatziki on warm, lightly grilled pita, and add a pop of color with some cherry tomatoes and mint. It’s a wrap – literally!

This Greek-Style Yogurt-Marinated Chicken Souvlaki enveloped in homemade Tzatziki is a testament to the joy of cooking with simple, fresh ingredients, yielding something that tastes like a mini holiday on a plate. And if you’re like me, sneaking a few bites of that marinated chicken right off the grill is part of the cook’s perks!

So why not bring a piece of the Mediterranean into your home with this recipe? I guarantee it’ll become a staple for those days when you need a culinary escape or just a darn good meal to share with friends and family.

Until next time, keep those spirits high and the grill fired up!

Love and good eats,
Al

Ingredients

– 4 boneless, skinless chicken breasts (approximately 600g total)
– 250g Greek yogurt
– 2 tablespoons olive oil
– 4 cloves of garlic, minced
– 1 tablespoon dried oregano
– 1 lemon, juiced and zested
– 1/2 teaspoon paprika
– 1/2 teaspoon ground cumin
– Salt and pepper to taste
– 1 red onion, cut into wedges
– 1 cucumber, grated (for tzatziki)
– 2 tablespoons fresh dill, finely chopped
– 2 tablespoons extra virgin olive oil (for tzatziki)
– 1 tablespoon red wine vinegar
– 1 teaspoon honey
– 4 large pita breads or flatbreads
– Cherry tomatoes, halved (for garnish)
– Fresh mint leaves (for garnish)
– 1 tablespoon white vinegar (optional, for onion quick pickle)
– 50ml water (optional, for onion quick pickle)
– 1 teaspoon sugar (optional, for onion quick pickle)

Method

1. In a mixing bowl, combine the Greek yogurt, olive oil, minced garlic, dried oregano, lemon juice and zest, paprika, ground cumin, salt, and pepper to create the marinade. Whisk together until well combined.

2. Cut the chicken breasts into approximately 2-inch pieces and place them in the marinade. Stir to ensure each piece is well coated with the marinade. Cover the bowl with plastic wrap and refrigerate for at least 1 hour, or preferably overnight, to allow the flavors to penetrate the meat.

3. If you choose to quick-pickle the red onion, in a small bowl mix together white vinegar, water, sugar, and a pinch of salt. Add the sliced onions and let them pickle for at least 1 hour in the refrigerator.

4. Preheat your grill or grill pan to medium-high heat, approximately 220°C (430°F). If you use wooden skewers, soak them in water for at least 30 minutes to prevent burning.

5. Thread the marinated chicken pieces onto skewers, alternating with wedges of red onion.

6. Place the skewers on the grill and cook for 10-12 minutes, turning occasionally, until the chicken is golden brown on the outside and cooked through to an internal temperature of 75°C (165°F).

7. While the chicken is cooking, prepare the tzatziki sauce. Squeeze the grated cucumber to remove excess moisture. In a bowl, mix the cucumber with 1 tablespoon of Greek yogurt, fresh dill, extra virgin olive oil, red wine vinegar, honey, and salt to taste. Refrigerate until ready to serve.

8. Grill or warm the pita bread on the grill for about 1 minute on each side, just until they are warm and slightly crispy.

9. Once the chicken is cooked, remove the skewers from the grill and allow them to rest for a couple of minutes.

10. To serve, place the chicken souvlaki on a warm pita bread, add a generous spoonful of tzatziki, and garnish with cherry tomato halves, pickled red onions (if made), and fresh mint leaves. Serve immediately.