Grilled Chicken Souvlaki with Greek Romaine Salad

Classic Greek street food and summer are a match made in heaven, and that's why today's Grilled Chicken Souvlaki with Greek Romaine Salad is sure to be your next warm-weather favorite! Whether packed in a pita, served in a pita, or on skewers with salad (as we're doing today) this recipe is a summertime delight.

Our recipe features grilled chicken marinated in a mix of olive oil, fresh lemon juice, and herbs, creating a medley of Greek-inspired flavors. We then grill the chicken on skewers and serve over a romaine salad with a lemon and garlic dressing. Paired with orzo, a Greek salad, pita bread, or creamy tzatziki, this recipe is sure to transport your taste buds to the Aegean coast.

Best of all, this recipe is relatively straightforward to make. If you can grill some chicken, prep a salad, and mix a dressing, then you can make today's recipe. As a nice bonus, this recipe uses simple ingredients, as I believe easy to find, fresh ingredients are key to warm weather eating.

Now, without further delay, let's get to it.

Grilled Chicken Souvlaki - Recipe Overview

Taste and Texture: Chicken grilled on skewers with a rich, savory, and slightly citrusy marinade. We're serving the chicken over a Greek salad that provides a crisp and refreshing base that ties it all together.

Difficulty Level: I won't call this an easy recipe, but nevertheless this grilled chicken souvlaki is moderately easy to prepare. The recipe does indeed involve multiple steps, including marinating, grilling, and, of course, preparing the salad and dressing. However, none of the steps are overly complex, and none involve hard-to-find ingredients. As such, I'll say that this recipe is suitable for home cooks with some basic kitchen experience.

Preparation Process: The preparation process, as alluded to above, involves several steps. We'll be starting by marinating the chicken, then grilling it, and making a fresh salad with grape tomatoes, onions, and cucumbers. The process requires some time for marinating and careful attention while grilling the chicken on the skewers, but that's it. Yes, today's recipe can indeed be prepared on a barbecue, hot grill, or stovetop griddle over medium-high heat.

Pairings: Chicken souvlaki pairs well with a light Greek salad (as we've done here today) tossed with feta cheese and kalamata olives. Fluffy pita bread, homemade tzatziki with fresh dill, and a side of roasted vegetables would all serve nicely. A glass of chilled white wine, such as Sauvignon Blanc, Assyrtiko, or Pinot Grigio, would all pair nicely.

All in the Name - What is Souvlaki?

This is one where it really is all in the name. The term souvlaki comes from the Greek word "souvla," which in turn means "skewer." Thus, Souvlaki is a popular Greek dish that's made from chunks of meat (usually lamb or pork), and sometimes vegetables, which are then grilled on a skewer. The skewer, while traditional, is wholly optional, and today souvlaki is defined more about the seasonings and presentation than the skewer itself.

Variations of Souvlaki

I would venture to say that there are very nearly as many variations on souvlaki as there are chefs preparing it. However, there are indeed several 'main' variations, these depending largely on the type of meat used, the method of serving, and of course the accompaniments.

Here are what I consider to be the most common variations, in no particular order:

• Chicken Souvlaki: Uses marinated chicken pieces, often served with tzatziki sauce.
• Pork Souvlaki: One of the most traditional forms, using marinated pork.
• Lamb Souvlaki: Popular in areas where lamb is a staple, offering a richer flavor.
• Vegetarian Souvlaki: Includes skewered vegetables such as bell peppers, zucchini, mushrooms, and tomatoes.
• Seafood Souvlaki: In coastal regions, seafood like shrimp or fish is used.

History of Souvlaki

The origins of souvlaki trace to ancient Greece , with archaeological findings suggesting that Greeks were cooking meat on skewers as early as the 17th century BC. Naturally, the dish evolved over time, quickly becoming a staple of Greek cuisine, due in no small part to its simplicity, portability, and the naturally delicious flavor of meat roasted over open flames. Simple.

Popular Main Ingredients

The main ingredients of souvlaki can vary, but they typically include:

• Meat: As mentioned above, chicken, pork, lamb, or beef, marinated in a mixture of olive oil, lemon juice, garlic, and herbs are considered the staple ingredients for this dish.
• Vegetables: Bell peppers, onions, tomatoes, and zucchini, are all common ingredients either alongside the meat of choice or as the main attraction in vegetarian incarnations of the dish.
• Pita Bread: Another staple of the dish, in my opinion, as souvlaki sans a warm pita bread is hardly a 'complete' souvlaki.
• Tzatziki Sauce: Probably an optional in most people's opinions, but still a defining trait of the dish. Tzatziki is a simple, creamy yogurt-based sauce made with cucumbers, garlic, and dill, and is usually served as a topping or dip on the side.
• Fresh Herbs: Oregano, parsley, and mint are popular options.
• Lemon Juice and Olive Oil: Key components of the marinade. Additionally, the dish is often 'finished' with a drizzle of olive oil and a spritz of lemon.

Serving Souvlaki

Regardless of how it's served, souvlaki exists within the pantheon of classic Greek street food. Here are the three main ways it's served:

1. On Skewers: The traditional way, with the roasted meat and vegetables grilled and served on the skewers, with the pita and tzatziki on the side. Metal skewers and wooden skewers are both common.
2. In Pita Bread: Removed from the skewers and stuffed into the pita with vegetables and sauce, similar to a gyro. Basically, a chicken gyro. Bonus points if using homemade pita bread!
3. As a Platter: Served with everything separate, more or less 'deconstructed' with the meat (on or off skewers), pita bread, a side of salad, and creamy tzatziki sauce, all on a platter as individual components.

Chicken Souvlaki - Ingredient Checklist

For the Chicken:

• 2 lbs. boneless chicken breast
  • Tip: Be sure to slice the boneless chicken breasts evenly, as directed below, as this aids in even cooking. We want bite-sized pieces.
  • Prep Tip: If preparing the chicken ahead of time, do NOT thread the chicken on the skewers until you are ready to grill the chicken, otherwise the chicken will leak juices and dry out. You can, of course, slice and marinate the chicken up to a day ahead of time.
  • Substitution: Yes, today's recipe works with deboned chicken thighs. It also works with pork, beef, or lamb.

Marinade for the Chicken:

• 4 tbsp. olive oil
  • Tip: Since the olive oil is going to be helping to flavor the chicken, I recommend using a decent extra virgin olive oil.
• 4 tbsp. fresh lemon juice
  • Tip: Freshly squeezed will give you the best results.
  • Substitution: Yes, bottled lemon juice can be used in a pinch.
• 1 tsp. salt
  • Tip: Sea salt or kosher salt will give the best results.
• 1 tsp. coarse ground black pepper
  • Tip: For the best aromatics, I do recommend freshly ground black pepper.
  • Substitution: White pepper can be used if preferred.
• Half tsp. sugar
  • Tip: Plain sugar is all we're looking for here.
  • Substitution: Brown sugar can be used for a deeper flavor.
• 2 tsp. dried oregano
  • Tip: I do recommend using dried for this recipe.
  • Substitution: Yes, fresh oregano can be used if preferred, but I wouldn't use more than two or three teaspoons.
• 3 tbsp. fresh parsley, chopped
  • Substitution: Fresh cilantro can be used instead of parsley.
• 4 garlic cloves, chopped or grated
  • Tip: Crush and chop the garlic to release its juices into the marinade. Or grate the garlic.

For the Salad Dressing:

• 2-4 cloves of garlic, chopped or grated
  • Tip: Adjust the amount of garlic to suit your taste.
• 4 tbs. lemon juice
  • Tip: As always, I do recommend fresh lemon juice.
• 4 tbs. olive oil
  • Tip: Here again, the quality of the olive oil really does make a difference.
• 1 tsp. sugar
  • Tip: To balance the acidity of the sauce and help bind the flavors.
• 1/2 tsp. coarse ground black pepper
  • Tip: Here again, freshly ground makes a big difference for the aromatics.

For the Salad:

• Romaine Salad Greens
  • Substitute: Your choice of greens will work just fine, such as lettuce, spinach, or mixed salad green greens.
• Red Onion
  • Note: For a pop of color.
  • Substitute: Sweet onions or yellow onions will work just fine
• Grape Tomatoes
  • Substitute: Yes, your choice of tomatoes, such as cherry tomatoes, can all be used for this recipe.
• Cucumber
  • Tip: I do suggest keeping the skin on for added texture and color, but this is purely preference.
  • Substitution: Yes, regular cucumber can be used. However, I will advise removing the seeds.

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FAQ for Souvlaki Chicken and Macaroni Recipe

And that's our Grilled Chicken Souvlaki with Romaine Salad. If you enjoyed today's recipe, or have any questions or suggestions, be sure to let us know in the comments below. We always love hearing from you!

Happy Cooking!

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