Low Sodium Traditional Greek Souvlaki
Experience the vibrant flavors of Greece with this Low Sodium Traditional Greek Souvlaki recipe, perfect for a heart-healthy Mediterranean meal. Tender chicken or pork tenderloin is marinated in a fragrant blend of olive oil, fresh lemon juice, garlic, oregano, rosemary, and black pepper, then grilled to perfection on skewers for a beautifully charred and juicy finish. This lighter version of a classic features low-sodium pita bread and Greek yogurt, making it a smart choice for those watching their salt intake. Serve the souvlaki with a refreshing cucumber-tomato-red onion salad and a creamy dill-infused yogurt sauce for an authentic tzatziki flair. Quick to prep and easy to assemble, this recipe is ideal for a flavorful family dinner or casual gatherings. Enjoy a wholesome taste of Greek cuisine in under 45 minutes!
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Recipe Information
Ingredients
- 500 grams Boneless chicken breast (or pork tenderloin, optional)
- 3 tablespoons Olive oil
- 2 tablespoons Fresh lemon juice
- 3 cloves Garlic, minced
- 2 teaspoons Oregano, dried
- 1 teaspoon Rosemary, dried
- 0.5 teaspoon Black pepper, freshly ground
- 1 Cucumber, peeled and diced
- 2 medium Tomatoes, diced
- 0.5 Red onion, thinly sliced
- 1 cup Plain Greek yogurt (low sodium)
- 1 tablespoon Dill, fresh and chopped
- 4 Pita bread (low sodium)
Instructions
Cut the chicken breast (or pork tenderloin) into 1-inch cubes and place them in a large bowl.
In a small bowl, whisk together olive oil, lemon juice, minced garlic, dried oregano, dried rosemary, and black pepper to create the marinade.
Pour the marinade over the chicken cubes, tossing to coat thoroughly. Cover and refrigerate for at least 1 hour, or up to 4 hours for more flavor.
Preheat a grill or grill pan to medium-high heat. If using wooden skewers, soak them in water for 30 minutes to prevent burning.
Thread the marinated chicken onto skewers, leaving a small gap between each piece to ensure even cooking.
Grill the souvlaki skewers for 8-10 minutes, turning occasionally, until the chicken is golden brown and cooked through (internal temperature of 165°F or 74°C).
Meanwhile, prepare the accompanying vegetables. Combine diced cucumber, tomatoes, and red onion in a bowl to create a light salad.
In another small bowl, mix the Greek yogurt with choppped fresh dill to create a simple tzatziki-style sauce.
Lightly warm the low-sodium pita bread on the grill or in a dry skillet for about 30 seconds on each side.
To serve, place the grilled souvlaki on the warmed pita bread, top with the vegetable salad and a dollop of the yogurt-dill sauce. Wrap as desired and enjoy immediately.
Nutrition Facts
Calories |
2112 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 66.8 g | 86% | |
| Saturated Fat | 13.0 g | 65% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 433 mg | 144% | |
| Sodium | 787 mg | 34% | |
| Total Carbohydrate | 162.4 g | 59% | |
| Dietary Fiber | 12.9 g | 46% | |
| Total Sugars | 19.6 g | ||
| Protein | 207.8 g | 416% | |
| Vitamin D | 1.6 mcg | 8% | |
| Calcium | 460 mg | 35% | |
| Iron | 13.2 mg | 73% | |
| Potassium | 2748 mg | 58% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
