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Grilled Greek Chicken Souvlaki

Grilled Greek Chicken Souvlaki reads citrus 5.6, salinity 5.4 and sourness 5.3 on Palate's 0–10 flavor X-ray — a Greek main, about 2 hr 17 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

• Umami & Savory — 6.1 / 10
• Sweet & Fruity — 2.8 / 10
• Sour & Bright — 7.2 / 10
• Bitter & Earthy — 1.5 / 10
• Rich & Fat — 4.8 / 10
• Aromatic & Spice — 4.3 / 10

The measured notes (of 18)

Citrus 5.6 · Salinity 5.4 · Sourness 5.3 · Richness 4.5 · Umami 4.4 · Allium 3.8 · Funk & Ferment 3.2 · Herbaceous 3.1 · Sweetness 2.3 · Fruity 1.9 · Warm Spice 1.6 · Bitterness 1.3 · Nutty 1.2 · Floral 0.8 · Heat 0.8 · Earthy 0.6 · Smoke 0.5

What's in it (14)

• boneless chicken — 680 g
• olive oil — 73 g
• lemon juice — 44 g
• garlic — 12 g
• dried leaf oregano — 4 g
• salt — 7 g
• black pepper — 3 g
• red onion — 110 g
• nonfat plain yogurt — 237 g
• english cucumber — 100 g
• dill — 4 g
• pita bread — 400 g
• grape tomatoes — 237 g
• feta cheese crumbles — 28 g

Time & effort: about 2 hr 17 min (12 min active) · effort: involved

Nutrition (per 100 g, engine-estimated): 134.8 kcal, 13.6 g protein, 1.8 g fat, 16 g carbs

Dietary: Contains meat · Contains dairy — engine-derived; double-check anything allergy-critical.

How it's cooked (9 steps)

1. In a large bowl, whisk together the olive oil, lemon juice, garlic, oregano, 1 teaspoon of the salt, and the pepper.
2. Add the chicken cubes and toss until every piece is coated; cover and marinate in the refrigerator at least 2 hours, up to overnight.
3. Meanwhile, stir together the yogurt, grated cucumber, dill, and a pinch of salt for the tzatziki; cover and refrigerate until ready to serve.
4. Thread the marinated chicken onto skewers, alternating with red onion wedges, dividing evenly among 6 skewers.
5. Heat a grill or grill pan to medium-high, about 450°F, and oil the grates well.
6. Grill the skewers, turning every 2-3 minutes, until deeply charred on all sides and an instant-read thermometer reads 165°F in the chicken, 10-12 minutes total.
7. In the last few minutes, warm the pita directly over the grill or in a dry skillet until soft and lightly toasted, about 30 seconds per side.
8. Transfer the skewers to a plate and let the chicken rest 5 minutes.
9. Slide the chicken off the skewers and pile onto the warm pita with the tzatziki, cherry tomatoes, and feta; season with the remaining salt to taste.

Dishes with a similar flavor shape

• Greek Pork Souvlaki Pita Wraps — Greek
• Greek-Style Turkey Burgers with Tzatziki — Greek
• Skillet Chicken Souvlaki Bowls — Greek
• Zucchini and Feta Fritters with Lemon Yogurt — Greek
• Mediterranean White Bean and Spinach Skillet — Mediterranean

Keep reading: what citrus, salinity, sourness mean in the flavor lexicon · the world's cuisines, by flavor.

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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.