Best Greek Chicken Souvlaki

By The Mediterranean Dish · 90 min

Ingredients

Instructions

1. In a small food processor, pulse the 10 garlic cloves, 2 tbsp dried oregano, 1 tsp dried rosemary, 1 tsp sweet paprika, 1 tsp Kosher salt, 1 tsp black pepper, 1/4 cup Private Reserve Greek extra virgin olive oil, 1/4 cup dry white wine and the juice of 1 lemon until well combined. Keep the 2 bay leaves out for now.
2. Put the 2 1/2 lb boneless skinless chicken breast, cut into 1 1/2 inch pieces, in a large bowl with the 2 bay leaves, pour the marinade over and toss until every piece is coated. Cover tightly and refrigerate for 2 hours or overnight.
3. Soak 10 to 12 wooden skewers in water for 30 to 45 minutes.
4. Thread the marinated chicken pieces onto the skewers.
5. Heat the grill or griddle over medium-high heat, brushing the grates lightly with a little oil. Cook the skewers, turning so all sides brown, for about 5 minutes in total, until the chicken reaches 160°F on an instant-read thermometer (it will rise to 165°F while resting). Brush lightly with the marinade as they cook, then discard any leftover marinade.
6. Move the chicken to a serving platter and rest it for 3 minutes. Meanwhile, briefly grill the Greek pita bread and keep it warm.
7. Spread Tzatziki Sauce on each pita, add the chicken pieces (off the skewers), then top with sliced tomato, cucumber, onions and Kalamata olives.

Summarized from The Mediterranean Dish's video. Watch it for the details.