Grilled Chicken Souvlaki with Yogurt Sauce
Try this Grilled Chicken Souvlaki with Yogurt Sauce recipe, or contribute your own.
Try this Grilled Chicken Souvlaki with Yogurt Sauce recipe, or contribute your own.
- 4 cloves garlic minced
- 1 tsp minced garlic
- 1/4 tsp ground black pepper
- 1 tsp lemon juice
- 3 tbsp olive oil
- 1 tbsp red wine vinegar
- 1/2 tsp dried thyme
- 2 tsp kosher salt
- 1/2 tsp kosher salt
- 3 tbsp lemon juice
- 3/4 cup greek yogurt
- 1 lb chicken breast cut into strips
- 1 tbsp fresh oregano chopped (or 1 tsp dried)
- 1 tsp fresh oregano chopped
- 1/2 tsp granulated sugar substitute
- Carbohydrate 4.07737223131912 g
- Cholesterol 0.11484375 mg
- Fat 2.67915599119754 g
- Fiber 0.619332000019401 g
- Protein 0.852966169525337 g
- Saturated Fat 0.389982870777543 g
- Serving Size 1 1 serving (140g)
- Sodium 761.657759980978 mg
- Sugar 3.45804023129972 g
- Trans Fat 0.0957519858968438 g
- Calories 42 calories
Step-by-step
- Combine the olive oil, lemon juice, red wine vinegar, oregano, garlic, salt, pepper, and dried thyme in a shallow, non-reactive dish.
- Add your chicken strips to the marinade and mix to coat well.
- Cover and marinate in the refrigerator for 2 hours or more.
- Remove the chicken from the marinade and thread onto skewers (if using.)
- Preheat the grill and grill the chicken for about 2 minutes per side or until cooked through.
- Thicker pieces may take longer.
- Combine all of the yogurt sauce ingredients and stir well.
- Taste and adjust seasoning to your preference.
- Serve with the warm grilled chicken.
Garlic drives the aromatic foundation of this marinade, yet minced cloves risk burning instantly if left clinging to the meat when exposed to direct flame temperatures exceeding 400 degrees Fahrenheit. Marinades containing acid like lemon juice and red wine vinegar will begin denaturing poultry proteins within thirty minutes, meaning extended soaking times past four hours yield a mealy, mushy exterior texture instead of tender meat. Thoroughly wipe excess liquid from the surface of each chicken strip before threading them onto skewers to ensure proper searing rather than steaming on the grates.
Freezing cooked chicken strips directly in the yogurt sauce ruins the dairy emulsion, causing it to break into an oily, watery separation upon thawing. Store the grilled poultry separately in airtight containers for up to three months, then reheat frozen strips gently in a 325-degree oven for ten minutes inside a covered baking dish with a tablespoon of water added to prevent moisture loss. Reserve the cold yogurt sauce strictly for post-heating service, as applying direct heat to fermented dairy products destroys their smooth consistency and causes curdling.
Using dried oregano instead of fresh requires a strict one-to-three conversion ratio because dehydration concentrates herbal essential oils significantly. Fresh herbs release volatile compounds rapidly upon chopping, whereas dried leaves demand mechanical friction or warm oil to bloom their flavor profiles effectively before hitting the meat.
