Greek Chicken Souvlaki Recipe with Tzatziki | The Mediterranean Dish (2024)

FAQs

What is traditional souvlaki made from? ›

Souvlaki, marinated meat grilled on a skewer, is a Greek fast food. Pork is traditionally used to make the dish, but chicken, lamb, and beef are also common.

Souvlaki has origins dating back to ancient Greece, with some references as far back as the Byzantine Empire (395 CE to 1453). To clarify in modern terms, souvlaki refers to meat cooked on a stick and gyro is meat cooked on a rotating skewer.

Souvlaki is a popular Greek dish consisting of small pieces of chicken, beef or lamb and sometimes vegetables that are grilled on a skewer. The word souvlaki has roots in the Greek word souvla, meaning skewer (souvlaki means small skewer).

Ingredients: Herbs, Salt, Dehydrated Vegetables, Sugar, Rice flour, Maltodextrin (Maize), Spices, Natural flavour, Lemon Peels, canola Oil, Citric Acid (330), Lemon Oil.

Souvlaki is marinated meat (traditionally pork, chicken, or lamb) that's grilled on skewers. And while gyros are made using the same meats, they are stacked and slow-cooked on a vertical rotisserie and carved away at to fill sandwiches or salads.

Which is healthier, souvlaki or gyro? Both souvlaki and gyro can be nutritious choices, depending on how they are prepared and served. Both are made with relatively lean meat cuts and grilled, making them a great lean protein source.

Chicken souvlaki is not just a flavorful meal; it's a healthy choice that can be part of a balanced diet. With lean chicken, fresh vegetables, and the magic of Mediterranean spices, you're not only satisfying your taste buds but also treating your body to a wealth of nutrients.

Lean Proteins and Nutrient-Rich Ingredients

One of the main reasons why souvlaki can be a healthy option is that it's typically made with lean proteins like chicken, pork, or lamb. These meats are excellent sources of protein, which is essential for building and repairing muscle tissue.

Souvlaki (Greek: σουβλάκι, souvláki, [suˈvlaci]; plural: σουβλάκια, souvlákia) is a Greek fast food consisting of small pieces of meat and sometimes vegetables grilled on a skewer. It is usually eaten straight off the skewer while still hot.

Putting chips in souvlaki is a trend that has swept Greece. In Australia, restaurants and souvlaki stores are split. Greeks who have recently migrated to Australia may find themselves confused, finding no chips in their souvlaki, but rather, lettuce.

How is souvlaki served in Greece? ›

The beauty of souvlaki, Greece's most popular street food, is its simplicity. Its name is a diminutive of the Greek word souvla, which means skewer. Essentially, it's meat on a skewer, grilled over charcoal and served in various ways, most commonly wrapped in pita bread along with sliced tomatoes, onions and yoghurt.

Speducci is an Italian traditional meal originating from the Aruzzo region of Italy. Traditionally, Speducci is made with lamb meat cut into small chunks and cubed for inserting into wooden skewers.

Sumac comes from the Arabic “summaq,” which means “dark red.” It is a crimson red, astringent spice popular in Middle Eastern cooking. It's made from the berry fruit of the Rhus Coriaria shrub, which were originally grown in parts of the Mediterranean basin, then spread to Europe.

While Greek seasonings and Mediterranean seasonings can be used interchangeably, they are not identical. Greek spice blends typically contain marjoram, which is not found in Mediterranean seasonings. As well, Mediterranean blends generally include cardamom and cloves which are not found in Greek blends.

Chicken Souvlaki Marinade: The marinade is the star here, which is a combination of olive oil, fresh lemon juice, garlic, oregano, parsley, salt, and pepper. Tzatziki Sauce: I love to make my own tzatziki sauce when I have time. But of course, you can buy your favorite brand as well.

The meat. The two most common cuts used in the souvlaki recipes I try are tenderloin (generally called fillet in this country), or neck and shoulder. The latter, Belinda Harley notes in her book Roast Lamb in the Olive Groves, should have a little fat left on “so that it doesn't dry out”.

Greek pita bread for souvlaki.

The word souvlaki is a diminutive of the Medieval Greek souvla (σούβλα meaning "skewer") itself borrowed from Latin subula. "Souvlaki" is the common term in Macedonia and other regions of northern Greece, while in southern Greece and around Athens it is commonly known as kalamaki (καλαμάκι meaning "small reed").