Our Homepage Donation to Forum Overhead Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Amazon Affiliate
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk


Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.

Thread Tools
Old 10-04-2009, 07:13 PM   #1
is Blowin Smoke!
Saiko's Avatar
Join Date: 12-24-03
Location: Kennesaw, GA
Default Saiko's Greek Chicken Souvlaki, with Pron

This is the wifey's favorite dish, and she is always begging me to make it for her. Chicken Souvlaki is basically the chicken version of a Gyro, which is made with lamb and beef. The key to any Souvlaki (or Gyro) is the Tzatziki sauce, which flavors the entire dish. The tzatziki you get on a gryo is usually pretty lifeless, and sometimes made with sour cream instead of Greek yogurt. Homemade tzatziki is incredible, and a great snack served with pita chips or bread.
If you can't find Greek yogurt, you can make it from regular yogurt. Drape a cheesecloth over a bowl, and drain 3 cups of regular yogurt overnight in the fridge through the cheesecloth. Discard the liquid, and you now have Greek yogurt, which is obviously much thicker than regular yogurt.
I'm also including my recipe for my Greek salad dressing, since I mix in a little of the salad dressing with the chicken when I pull it off the grill.

Chicken Marinade:
1/2 cup fresh lemon juice
1/2 cup EVOO
2 tsp Greek oregano
4 small cloves garlic minced

Tzatziki Sauce:
1 large English cucumber, or 2 regular cucumbers
1-2 tsp salt, to taste
2 TBSP fresh lemon juice
2 small cloves garlic minced
2 cups Greek yogurt
2-4 TBSP minced fresh dill or mint to taste (I prefer dill)

Greek Salad Dressing:
1/3 cup red wine vinegar
2/3 cup EVOO
1 tsp dried Greek oregano
1 small glove garlic, minced
1 tsp lemon zest
1 TBSP lemon juice
salt and pepper to taste

Chicken Souvlaki:
2 lbs chicken breasts
Pita bread
Chicken Marinade
Tzatziki Sauce
Greek Salad Dressing (Not critical, dish is good without it)

Chicken Marinade:
Whisk together the ingredients for the Chicken Marinade. I make this with lots of lemon juice cause wifey and I like it tart, you can go with 2 parts EVOO and 1 part lemon juice if you don't want it as tart.

Cube the chicken breasts into large cubes.

Mix the chicken and the marinade in a gallon freezer bag and store in a fridge for 4 to 8 hours.

Tzatziki Sauce:
Peel the cucumbers, then use a spoon to scrape all the seeds, then cut into large chunks. Grate the cucumbers, then after grating, grab a small fist of grated cucumber at a time and squeeze the liquid out over the sink.

You can use the cucumber as is, but I like to chop it finer after grating it.

Mix all the ingredients for the tzatziki together in a bowl except for the dill. Then mix in the dill.

This is good stuff! Makes a great snack with some pita chips.

Making the Souvlaki:
Season the chicken with salt and pepper, then insert the chicken on some skewers.

While the grill is warming, brush both sides of some pita bread with EVOO. Don't worry about putting too much oil, you can pat them with a paper towel when you pull them off the grill. If you don't brush with oil the pita will crack.

Grill the chicken, turning once. These will cook FAST, so don't multi-task here. Pull as soon as the largest chunk of chicken hits 160 degrees. DON'T OVER COOK! A thermapen (red) really helps here.

This step isn't critical, but I always stir in a little Greek salad dressing with the chicken. Wifey will cube these a little smaller while I heat up the pita.

Heat the pita for about 30 seconds on each side until warm. Only heat until the pita is warm! If you heat it too long it will stiffen up on you. Use a paper towel to pat off any extra EVOO.

Served up with some tomatoes and a bunch of tzaziki. Onion is also nice to add. Little salad with feta on the side. Yummy.

And there you have it. It's a bit of work, but leftovers are great. You can use leftover chicken to top a big Greek salad, and the tzaziki is great with anything. That's all!
“If you don’t know who I am, then maybe your best course would be to tread lightly.”

For links to all my BBQ Brethren recipe posts, click

Last edited by Saiko; 10-04-2009 at 09:19 PM..
Saiko is offline   Reply With Quote

Old 10-04-2009, 07:23 PM   #2
somebody shut me the fark up.

LMAJ's Avatar
Join Date: 07-01-07
Location: Southeastern Pa

Um - I'll take 2 please. Thanks for the play by play on these - this is making it to my recipe file.
Official Pennsylvania MOINK Ball maker
1 Large BGE - 7/5/08
1 Large BGE and table - 8/29/12
1300 Timberline 5/26/17
1 18.5 WSM
Super Fast BLUE and REDThermopen
1 - Fantastic hubby - the original Big Al
Enjoy the little things, for one day you may look back and realize they were the big things. - Robert Brault
LMAJ is offline   Reply With Quote

Old 10-04-2009, 07:24 PM   #3
somebody shut me the fark up.

Join Date: 06-26-09
Location: sAn leAnDRo, CA

Oh man, nice job. I still maintain that the best chicken dishes I have had have been cooked by Greeks. Tsatsiki is a great condiment. I want some souvlaki now.
me: I don't drink anymore

Yelonutz: me either, but, then again, I don't drink any less

landarc is offline   Reply With Quote

Old 10-04-2009, 07:28 PM   #4
Rich Parker
Babbling Farker
Join Date: 06-20-09
Location: Grand Rapids, MI

Thanks Saiko! I love the Greek.
WSM, UDS, Deep South Medium, and Victory Smoker -
Rich Parker is offline   Reply With Quote

Old 10-04-2009, 07:28 PM   #5
is one Smokin' Farker
deathamphetamine's Avatar
Join Date: 03-29-09
Location: YK, Northwest Territories

I haven't had souvlaki in a long long time, That my friend looks way better than any I've had...Nice One!
I Eat Burgers for Breakfast
deathamphetamine is offline   Reply With Quote

Old 10-04-2009, 07:35 PM   #6
Full Fledged Farker

hogwild284's Avatar
Join Date: 08-30-09
Location: Bethlehem, PA

That looks awesome!! I love tzaziki sauce. That recipe is a keeper. Thanks
hogwild284 is offline   Reply With Quote

Old 10-04-2009, 07:38 PM   #7
Meat Burner
Quintessential Chatty Farker
Meat Burner's Avatar
Join Date: 02-22-07
Location: Springfield, MO

Saiko, that really sounds and looks awsome. Full of tons of flavors that sound fantastic. Nice tutorial as well.
my avatar swiped fatties from the plate....look how sorry he is.

NB Bandera with mods
Weber 22 .5" x 2, 26.75" x 1
UDS x 3
Created "The Great Spam Revelation of 2011."
Meat Burner is offline   Reply With Quote

Old 10-04-2009, 08:00 PM   #8
Full Fledged Farker
Join Date: 01-25-09
Location: By the Bay...NYC

Great job and tutorial!
Goose is offline   Reply With Quote

Old 10-04-2009, 08:12 PM   #9
On the road to being a farker
Tarpon65's Avatar
Join Date: 02-17-07
Location: Sarasota, Florida

Looks really good. We will do that one night this week.
Tarpon65 is offline   Reply With Quote

Old 10-04-2009, 08:35 PM   #10
is one Smokin' Farker
Join Date: 10-21-07
Location: Austin, TX

How is greek style yogurt different than regular yogurt?
JamesTX is offline   Reply With Quote

Old 10-04-2009, 08:38 PM   #11
is one Smokin' Farker
Join Date: 01-26-09
Location: Georgia transplant in odenton, md

Looks great, I love greek food!!
A Wonderful Family!!!
peaspurple is offline   Reply With Quote

Old 10-04-2009, 09:01 PM   #12
On the road to being a farker
Join Date: 10-10-08
Location: Independence, MO

Awesome job. My favorite chicken is Greek Lemon chicken..
Weber 22.5 Kettle * Char-Broil 22 Kettle* Char-Broiler Commercial Gasser* UDS
HARRYSTOWN is offline   Reply With Quote

Old 10-04-2009, 09:07 PM   #13
is One Chatty Farker
Paulmark's Avatar
Join Date: 08-05-09
Location: Stockton CA

Originally Posted by JamesTX View Post
How is greek style yogurt different than regular yogurt?
I believe it's thicker, that's why you want to drain regular yogurt first.
Paulmark is offline   Reply With Quote

Old 10-04-2009, 09:07 PM   #14
Full Fledged Farker
Join Date: 05-18-09
Location: Montana

Very nice write up with pics for those wanting to try a different recipe.

On a side note, we have several Greek restaurants nearby that have Gyros on the menu. They do offer the white sauce and they have a red sauce. Not sure what exactly is in the red, but damn is it delicious. I like the red more than the white.
anamosity is offline   Reply With Quote

Old 10-04-2009, 09:14 PM   #15
Knows what a fatty is.
Join Date: 08-12-09
Location: Ontario, Canada

Thanks for this beautiful play-by-play!

I will be trying this out this week. If I can make it work, it looks like it might become a lunchtime regular.

SkySaw is offline   Reply With Quote


Similar Threads
Thread Thread Starter Forum Replies Last Post
Saiko's Georgia Brunswick Stew, with Pron Saiko Q-talk 84 07-07-2016 12:07 PM
Saiko's Grilled Fish Tacos with Chipotle Sauce and Slaw - Recipe and Pron Saiko Q-talk 20 06-05-2013 01:12 AM
Saiko's Chili with Ancho, De Arbol and...Bacon! Pron and Recipe Saiko Q-talk 45 10-08-2012 07:48 PM
Padawan's Greek Cookout for Phamily Pron Phubar Q-talk 7 03-12-2011 05:46 PM
Greek Fire Roasted Chicken swibirun Q-talk 14 04-04-2010 08:35 AM

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump

Forum Custom Search: Enter your Search text below. GOOGLE will search ONLY the BBQ Brethren Forum.
Custom search MAY not work(no display box) in some configurations of Internet Explorer. Please use compliant version of Firefox or Chrome.

All times are GMT -5. The time now is 10:48 PM.

Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2018, vBulletin Solutions, Inc.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts