Grilled Chicken Souvlaki with Hummus-Yogurt Dip
Succulent boneless chicken thighs marinated in a blend of garlic, oregano, rosemary, and more, grilled to perfection on skewers. Pair it with a creamy Hummus-Yogurt Dip, enhancing the experience with a zesty lemon kick. This easy-to-follow recipe promises a delightful Mediterranean feast. It is one of my go-to recipes for a weeknight or weekend lunch or dinner, backyard parties and large events.
Equipment
- 10-12 6" or 8” Skewers. If using wooden skewers, soak in water for 60 minutes, so that they do not burn.
Ingredients
- 2 ½ lb boneless skinless chicken thighs fat removed, cut into 1 ½-inch pieces.
Marinade
- 5 garlic cloves peeled
- 1 tablespoon dried oregano
- 1 teaspoon dried rosemary
- 1 teaspoon sweet paprika
- 1 teaspoon each Kosher salt and black pepper
- ¼ cup extra virgin olive oil
- ¼ cup dry white wine
- Juice of 1 lemon
- 2 bay leaves
Hummus-Yogurt Dip
- 2 cups hummus homemade or store bought
- ½ cup plain 2% Greek yogurt
- Zest of one lemon
- 2 teaspoons lemon juice
- Salt and freshly ground black pepper
Instructions
Marinade the Chicken
- 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, and 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.
Hummus-Yogurt Dip
- Mix the hummus, yogurt, lemon zest and juice together. Taste, season with salt & pepper and add more lemon juice if desired.
Skewer and Grill
- Preheat the grill to medium-high heat.
- Thread chicken pieces on the skewers (4-5 pieces/skewer).
- Place skewers on the grill.
- Cook 3-5 minutes/side until chicken is slightly charred and cooked through. To ensure the chicken is cooked through, use a meat thermometer. The internal temperature should reach 165°F (74°C).
What to Serve with Chicken Souvlaki
- Appetizers: Make smaller skewers and serve in individual boats with a dollop of hummus-yogurt dip with a few Kalamata olives.Family Style Souvlaki Pitas: Serve skewers on a large platter with a stack of warm pitas, a bowl of hummus-yogurt dip, Kalamata olives, chopped tomatoes, onions, and cucumbers. Have your guests build their own pita. Souvlaki Dinner: Serve the skewers on a bed of rice, with lemon potatoes, hummus-yogurt dip or Tzatziki sauce, and a Greek salad.Enjoy!
Notes
Top Tips:
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- Marinating Magic: Allow the chicken to marinate for at least 2 hours, or even better, overnight. This ensures the flavours penetrate the meat, resulting in a more flavourful and tender dish.
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- Wooden Skewer Soak: If using wooden skewers, soak them in water for at least 60 minutes before grilling. This prevents them from burning during cooking.
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- Even Skewering: When threading the chicken onto skewers, aim for even-sized pieces. This ensures uniform cooking, preventing some pieces from being overcooked while others are undercooked.
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- Preheat Grill: Make sure to preheat your clean grill to medium-high heat before cooking. A properly preheated grill helps achieve that desired char on the chicken while ensuring it cooks evenly.
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- Char for Flavour: Do not shy away from a bit of charring. The slight char on the chicken adds a smoky flavour that enhances the overall taste of the souvlaki.
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- Check for Doneness: To ensure the chicken is cooked through, use a meat thermometer. The internal temperature should reach 165°F (74°C). This guarantees juicy and safe-to-eat chicken.
Tried this recipe?Let us know how it was!