This Chicken Souvlaki with Naan is a delightful culinary experience that combines the simplicity of preparation with an explosion of flavors. It’s a surefire way to elevate your dinner game and leave a lasting impression on your taste buds. Enjoy the savory goodness with every forkful!
What is Chicken Souvlaki?
Chicken Souvlaki is a Greek dish made with skewered and grilled pieces of marinated chicken. It’s typically seasoned with herbs, garlic, lemon juice, and olive oil, creating a flavorful and tender chicken dish
Chicken Souvlaki with Naan
When it comes to dinnertime, there’s nothing quite as satisfying as a dish that’s both flavorful and simple to prepare. This herb-marinated chicken recipe hits all the right notes, offering a variety of flavor with every bite.
The combination of fresh oregano, garlic, rosemary, paprika, and a touch of citrusy lemon zest and juice creates a marinade that transforms ordinary chicken breasts or thighs into a culinary masterpiece. The flavors meld together beautifully, infusing the meat with a tantalizing aroma that will have your taste buds dancing.
Ingredients you’ll need
- Boneless skinless chicken breasts or thighs
- Fresh oregano, minced
- Garlic minced
- Sweet paprika
- Black pepper, freshly cracked
- Olive oil or avocado oil
- Zest and juice from lemon, about ¼ cup juice 1 teaspoon zest
- Naan, homemade or store-bought. You can also use pita bread.
- Plus, any toppings you want.
The taste profile of this dish is a delightful blend of herbaceousness, warmth from the spices, and a zesty brightness from the lemon. The oregano provides a robust, earthy flavor, while the garlic adds a savory depth. The rosemary contributes a pine-like essence, complemented by the subtle smokiness of the paprika. The cumin and black pepper infuse a gentle warmth that enhances the overall richness of the chicken. The citrusy kick from the lemon zest and juice ties everything together, lending a refreshing tang that elevates the entire dish.
One of the most appealing aspects of this recipe is its versatility. Whether grilled, baked, or pan-seared, the chicken turns out juicy and tender, infused with the aromatic herb blend. It’s perfect for a casual weeknight dinner or as the star of a weekend gathering with friends and family.
Chicken Souvlaki with Naan FAQ
While fresh herbs provide a more vibrant flavor, you can substitute dried herbs if needed. Keep in mind that the potency of dried herbs is stronger than fresh, so adjust the quantities accordingly (use about one-third of the amount of dried herbs compared to fresh).
For optimal flavor, marinate the chicken for at least 1-2 hours. However, marinating it overnight in the refrigerator will allow the flavors to penetrate the meat more deeply, resulting in a more flavorful dish.
Grilling imparts a smoky flavor, baking ensures even cooking, and pan-searing creates a golden crust, or using a grill pan. For stovetop grilling, preheat the grill pan over medium-high heat and cook the skewers, turning occasionally, until the chicken is cooked through and has beautiful grill marks.
Naan is a type of soft, leavened flatbread that originated in South Asia. While not traditionally paired with Chicken Souvlaki, it’s a versatile bread that works well to complement the flavors of the marinated chicken. The soft texture and slightly charred edges of naan make it a great accompaniment to the dish.
Absolutely! While naan pairs wonderfully with Chicken Souvlaki due to its texture and flavor, you can substitute it with pita bread, lavash, or even tortillas if you prefer.
raditional toppings for Chicken Souvlaki include chopped tomatoes, onions, cucumbers, tzatziki sauce, and a squeeze of lemon juice. These toppings add freshness and complement the flavors of the marinated chicken and naan bread.
Chicken Souvlaki with Naan is a delightful fusion of Greek flavors with the soft, versatile bread. Whether you’re grilling outdoors or using a stovetop grill pan, this dish offers a tantalizing blend of marinated chicken and bread that’s perfect for a flavorful meal.
For more quick and easy recipes like this one, check out easy Greek recipes or ‘college student recipes’ in my recipe index. I have listed some of the most popular ones below for your convenience.
- TikTock Texas Toast Casserole
- Banana Split Overnight Oats
- Slow Cooker Hoisin Chicken
- Pumpkin Pie Hawaiian Rolls
- Strawberry Ricotta Toast
Chicken Souvlaki with Naan
Want to save recipes? Create an account or login & then you can use the “Save Recipe” button when viewing a recipe to save it to your Recipe Box. You can access your saved recipes on any device and generate a shopping list for recipes in your collections.Save To Your Recipe Box
- 2 pound boneless skinless chicken breasts or thighs
- 3 tablespoons fresh oregano minced
- 3 cloves garlic minced
- 1 teaspoon rosemary
- 1 teaspoon sweet paprika like this
- ½ teaspoon salt
- ½ teaspoon cumin like this brand
- ½ teaspoon black pepper freshly cracked
- ¼ tablespoon olive oil or avocado oil
- 1 large Zest and juice from lemon about ¼ cup juice 1 teaspoon zest
- ½ cup water warm
- 2 tablespoons honey or agave or granulated sugar
- 1 and ½ teaspoons active dry yeast
- 1and ½ cups whole milk warm
- 2 cups Greek yogurt plain
- 8 cups all-purpose flour sifted then measured
- 3 teaspoons baking powder
- 2 teaspoons baking soda
- ½ teaspoon kosher salt
- 1 cup butter salted, melted and divided in half
- 6 cloves garlic minced or grated
- ¾ cup herbs I used chives and dill chopped
- olive oil for pan
- Add all the ingredients except the chicken to a bowl with a lid or a large ziptop bag. (You can save time by pulsing all the marinade ingredients except the chicken in a food processor intead of chopping them individually.)3 tablespoons fresh oregano, 3 cloves garlic, ¼ tablespoon olive oil, 1 large Zest and juice from lemon, ½ teaspoon salt, ½ teaspoon cumin, ½ teaspoon black pepper
- Cut the chicken into 2-inch cubes.2 pound boneless skinless chicken
- Add the chicken to the marinade, cover, and refrigerate from 2 to 12 hours.
- For stovetop: Heat 2 tablespoons oil in a pan on medium-high. Add the chicken, toss, and cook until cooked through.olive oil for pan
- Serve hot with pita or naan.
- In the bowl of a stand mixer, stir together the water, honey, and yeast. Let sit for 5-10 minutes or until the mixture begins to bubble.½ cup water, 2 tablespoons honey, 1 and ½ teaspoons active dry yeast
- Add the milk, yogurt, flour, baking powder, baking soda, and salt. Using the dough hook, mix until the flour is completely incorporated, about 2-4 minutes.1and ½ cups whole milk, 2 cups Greek yogurt, 8 cups all-purpose flour, 3 teaspoons baking powder, 2 teaspoons baking soda, ½ teaspoon kosher salt
- The dough will be sticky. Dust your cleaned countertop lightly with flour and pour the dough onto the counter. Knead the dough into a ball using your hands. Oil the bowl (that you mixed the dough in), then add the ball of dough back into the bowl. Cover the bowl with plastic wrap and let sit in a warm place (like your microwave or oven) for 1 hour, or until doubled in size. (If you don’t want to use it right away after it has been proofed place it in the fridge. When you’re ready to use it, sit it out to come to room temperature then proceed with the recipe.)
- Divide the dough into 16 equal balls when you’re ready to cook it. Using a rolling pin, roll each piece of dough into a large circle or oval until it’s about 1/4-inch thick. Repeat with the remaining balls of dough.
- To cook, heat a large cast-iron skillet over medium-high heat. (It needs to be really hot.) Brush both sides of the naan with half of the melted butter. Drizzle the skillet with a teaspoon of olive oil and smear it evenly over the pan. Place the naan on the hot skillet, immediately cover with a lid and cook for 1 minute. Bubbles will pop up on the top side, that’s a good thing! Flip it and cook it uncovered this time for another 1-2 minutes until toasted spots appear on the underside. Remove from the skillet and wrap in a clean kitchen towel. Repeat with the rest of the naan dough. Keep them wrapped in a towel or cover them and place them in the oven while you work. You definitely want to keep them warm.
- To make the garlic herb butter. (This step is optional if you’re making naan for gyros you may want to skip this step.) Melt the remaining half of the butter with the garlic over low heat. Once melted remove the pan from the heat and add the herbs. Brush the garlic herb butter over the warm naan and serve.1 cup butter, 6 cloves garlic, ¾ cup herbs
- These are best served hot off the skillet. If you have leftovers store them in an airtight container or ziptop bag for up to 3-4 days. Reheat in a skillet or oven. (They can be frozen for 2 months.)