Souvlaki is the most popular Greek street food - aromatic skewers of meat marinated in olive oil, lemon, and herbs. Traditionally made with lamb or pork, the chicken version is equally delicious and more diet-friendly. The marinade of oregano, garlic, and lemon gives the meat a distinctive Greek flavor, and grilling makes the pieces juicy on the inside and slightly charred on the outside. Souvlaki is served in pita with tzatziki, tomato, onion, and fries, or on a plate with salad and rice.
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Cut the chicken into 3cm cubes. Mix with olive oil, lemon juice, oregano, thyme, paprika, and garlic.
Marinate for at least 2 hours in the fridge, preferably overnight.
Prepare the tzatziki: grate the cucumber, squeeze out the water. Mix with yogurt, garlic, dill, and salt.
Stuff the meat onto previously soaked wooden skewers or metal skewers.
Preheat the grill or grill pan. Grill the skewers for 4-5 minutes on each side.
Slice the tomatoes and onion. Heat the pita on the grill for 30 seconds on each side.
Serve the chicken in pita with tzatziki, tomato, and onion, or on a plate with salad.
Souvlaki is a favorite street food in Greece, and its history dates back to ancient times when meat was grilled on skewers.
Serve the souvlaki in warm pita, garnished with fresh slices of tomato and onion. You can add arugula salad or Greek salad with feta. It's best served on a plate or in a basket lined with baking paper.
Leftover souvlaki can be stored in an airtight container in the refrigerator for 2-3 days. To reheat, it's best to use an oven or a skillet to maintain the crispiness of the meat.
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