Description
This Authentic Greek Chicken Souvlaki Marinade captures the essence of traditional Greek flavors with a blend of lemon juice and zest, garlic, oregano, olive oil, and red wine vinegar. It offers a bright, herbaceous marinade that tenderizes chicken perfectly, making it ideal for grilling or pan-cooking. The recipe is simple, no-cook, and flexible enough to use with various proteins or vegetables, bringing the vibrant spirit of the Greek isles to your kitchen in just five minutes.
Ingredients
Scale
Marinade Ingredients
- ¼ cup extra virgin olive oil
- Juice of 2 lemons (about 6 tbsp)
- Zest of 1 lemon
- 3 garlic cloves, minced or pressed
- 1 tbsp dried oregano (preferably Greek oregano)
- 1 tsp kosher salt
- ½ tsp freshly ground black pepper
- 1 tbsp red wine vinegar
- Optional: 2 tbsp plain Greek yogurt (for extra tenderizing and richness)
- Optional: ½ tsp crushed red pepper flakes (for a slight heat)
Chicken
- 1.5 to 2 pounds chicken breast or thigh meat, cut into souvlaki-sized cubes
Instructions
- Zest and Juice the Lemons: Use a microplane to zest one lemon, preserving aromatic oils that boost the marinade’s flavor. Then juice both lemons to yield about 6 tablespoons of juice, providing the right acidity for tenderizing without overpowering the chicken.
- Mince the Garlic and Measure the Herbs: Finely mince or press 3 garlic cloves. Combine the garlic with dried oregano, kosher salt, and freshly ground black pepper. Add crushed red pepper flakes if desired for heat.
- Combine Wet Ingredients: In a small bowl or glass jar, whisk together lemon juice, zest, extra virgin olive oil, and red wine vinegar. Add the minced garlic and dried herb mixture. Stir in Greek yogurt if using to add richness and enhance tenderness.
- Whisk Until Emulsified: Vigorously whisk or shake the marinade until you achieve a slightly opaque, golden emulsion, ensuring even coating and flavor absorption by the chicken.
- Marinate the Chicken: Place 1.5 to 2 pounds of cubed chicken in a resealable plastic bag or shallow glass dish. Pour the marinade over the chicken, seal, and massage to coat evenly. Refrigerate for at least 2 hours, preferably 4–6 hours, but do not exceed 24 hours to avoid overly soft texture.
- Skewer and Grill (Optional): For traditional souvlaki, thread the marinated chicken onto skewers and grill over charcoal or open flame. Serve with warm pita, tzatziki, tomato-onion salad, and a drizzle of olive oil for an authentic experience.
- Store or Use Later: If not cooking immediately, freeze the marinated chicken in a freezer-safe bag for up to 2 months or refrigerate the marinade separately for up to 5 days. Stir or shake before reusing.
Notes
- Do not skip the lemon zest for its essential oils that add brightness and aroma.
- Use Greek extra virgin olive oil for a more authentic, peppery flavor profile.
- Greek yogurt is optional but helps tenderize the chicken and adds richness.
- Maintain a marinade to chicken ratio of around ⅓ cup marinade per pound of chicken for optimal flavor coverage.
- If using wooden skewers for grilling, soak them in water for at least 30 minutes to prevent burning.
- Keep marinating times between 2 to 24 hours to avoid texture degradation from the citrus.
- Adjust seasoning and optional ingredients like red pepper flakes according to taste.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Marinade
- Method: No-Cook
- Cuisine: Greek
Keywords: Greek chicken souvlaki marinade, lemon garlic marinade, Greek oregano marinade, chicken souvlaki recipe, Mediterranean chicken marinade, no-cook marinade for chicken, Greek marinade with yogurt
