Nut-Free Greek Souvlaki
Transport your taste buds to the bustling streets of Greece with this Nut-Free Greek Souvlaki, a flavorful twist on the classic dish that’s perfect for allergy-conscious cooking. Juicy chunks of marinated chicken, infused with the tangy brightness of lemon juice, aromatic oregano, and earthy cumin, are grilled to perfection, delivering a delightful char and tenderness in every bite. Accompanied by a creamy homemade tzatziki, freshly grated cucumber, and vibrant dill, this recipe builds layers of refreshing flavor. Serve the succulent chicken skewers over warm, pillowy pita bread, topped with crisp red onion, ripe tomatoes, and a sprinkle of fresh parsley for a meal that’s equally satisfying and wholesome. Ready in under an hour, this nut-free version makes it easy to bring the iconic flavors of Greek street food into your home while ensuring safety for those with allergies. Perfect for family dinners, backyard gatherings, or a quick Mediterranean-inspired weeknight meal!
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Recipe Information
Ingredients
- 500 grams chicken breast
- 60 ml lemon juice
- 80 ml extra virgin olive oil
- 4 units garlic cloves
- 2 teaspoons dried oregano
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
- 180 ml plain Greek yogurt
- 1 small unit cucumber
- 1 tablespoon fresh dill
- 4 units pita bread
- 1 medium unit red onion
- 2 medium units tomato
- 2 tablespoons fresh parsley
Instructions
Cut the chicken breasts into 1-inch cubes and set aside.
In a large bowl, combine lemon juice, olive oil, minced garlic, oregano, cumin, salt, and black pepper. Mix well to form the marinade.
Add the chicken cubes to the marinade, ensuring they are well coated. Cover the bowl and refrigerate for at least 30 minutes or up to overnight for more flavor.
Meanwhile, prepare the yogurt sauce by grating the cucumber and squeezing out excess moisture using a clean cloth or paper towel.
In a bowl, combine Greek yogurt, grated cucumber, minced garlic, fresh dill, and a pinch of salt. Mix well and refrigerate until ready to use.
Thinly slice the red onion and tomato. Chop the fresh parsley. Set aside for serving.
If using wooden skewers, soak them in water for at least 30 minutes to prevent burning during grilling.
When ready to cook, preheat the grill to medium-high heat.
Thread the marinated chicken pieces onto the skewers evenly.
Place the skewers on the grill and cook for about 10 minutes, turning occasionally, until the chicken is fully cooked and has a nice char.
Warm the pita bread on the grill for a minute or two–just until soft and lightly charred.
To assemble, spread a generous spoonful of yogurt sauce onto the pita bread. Top with grilled chicken souvlaki, sliced red onion, tomato, and a sprinkle of parsley.
Serve immediately and enjoy your nut-free Greek Souvlaki!
Nutrition Facts
Calories |
2310 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 101.6 g | 130% | |
| Saturated Fat | 17.9 g | 89% | |
| Polyunsaturated Fat | 5.2 g | ||
| Cholesterol | 449 mg | 150% | |
| Sodium | 7392 mg | 321% | |
| Total Carbohydrate | 184.4 g | 67% | |
| Dietary Fiber | 20.8 g | 74% | |
| Total Sugars | 42.2 g | ||
| Protein | 187.4 g | 375% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 476 mg | 37% | |
| Iron | 14.2 mg | 79% | |
| Potassium | 3083 mg | 66% | |
*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.
