Grilled Greek Chicken Souvlaki with Hummus-Yogurt Dip is one of my go-to recipe for large parties! This photo was taken the day I grilled one hundred and twenty skewers for my niece’s shower!
- 5 garlic cloves, peeled
- 1 tbsp dried oregano
- 1 tsp dried rosemary
- 1 tsp sweet paprika
- 1 tsp each Kosher salt and black pepper
- 1/4 cup extra virgin olive oil
- 1/4 cup dry white wine
- Juice of 1 lemon
- 2 bay leaves
2 1/2 lb local boneless skinless chicken thighs, fat removed, cut into 1 1/2 inch pieces. *skewers
For the marinade – place the garlic, oregano, rosemary, paprika, salt & pepper into the bowl of a small food processor and blitz to combine. Add the white wine and lemon juice, mix combine. Slowly add the oil and combine.
Place chicken in a large bowl and add bay leaves. Top with marinade. Toss to combine, making sure chicken is well-coated with marinade. Cover tightly and refrigerate 2 to 18 hours.
*If using wooden skewers soak in water for 60 minutes, so that they do not burn.
Place chicken pieces on skewers (3-4 pieces/skewer).
Preheat grill to medium-high heat.
Place skewers on grill. Cook 3-5 minutes/side until chicken is slightly charred and cooked through.
- 2 cups hummus (homemade or store bought)
- 1/2 cup plain 2% Greek yogurt
- Zest of one lemon
- 2 teaspoons lemon juice
- Salt and freshly ground black pepper
Mix the hummus, yogurt, lemon zest and juice together. Taste, season with salt & pepper and add more lemon juice if desired.
I also like to add a few Kalamata olives with each portion. Optional, but highly recommended!
In addition to this Grilled Greek Chicken Souvlaki with Hummus-Yogurt Dip recipe, you can find more of my grilled chicken recipes here.