The pressure builds and you start counting down minutes until you eat.
You spot the sealing ring snug in place and hear that valve hiss when the cooker hits pressure. It’s the sound that tells ya dinner's almost ready. That slow release at the end feels like the longest part but you know it works real good for this recipe.
Your kitchen smells like a Greek taverna with garlic, oregano, and lemon filling the air. You recall that juicy chicken breast's been soaking up all those great flavors while you tended to other stuff.
Why This Recipe Works Every Single Time
- Marinating chicken way ahead makes it super flavorful and tender.
- Extra virgin olive oil seals in moisture without soggy meat.
- Pressure cooker locks in all those herbs and spices fast.
- The quick release keeps chicken juicy instead of drying it out.
- Lemon juice brightens the dish adding a tangy punch.
- Tzatziki sauce cools down the spices perfectly for balance.
The Complete Shopping Rundown
Start with 10 garlic cloves you gotta peel. They’re the base of the marinade’s aromatic punch.
Grab 2 tablespoons dried oregano and a teaspoon each of dried rosemary and sweet paprika. These dry herbs pack in that trademark Greek flavor you need.
Next, salt and black pepper—1 teaspoon each—can’t forget those basics.
Quarter cup Private Reserve Greek extra virgin olive oil is the secret to juicy chicken. It’s richer than regular oil and really smooth.
For some extra depth, pop in ¼ cup dry white wine and the juice of 1 lemon. You gotta have those fresh acidic notes.
2 bay leaves add a subtle earthiness but remember to toss ’em after cooking.
Then, the star of the dish: 2 and a half pounds organic boneless skinless chicken breast cut into bite-size pieces.
Don’t forget the Greek pita bread, tzatziki sauce (make it fresh or grab a good one), and the fresh veggies like tomato, cucumber, onions, plus Kalamata olives for assembling your souvlaki.
Your Complete Cooking Timeline
Step one: In a large bowl, mix garlic, oregano, rosemary, paprika, salt, pepper, olive oil, white wine, lemon juice, and bay leaves. This marinade is where you start building flavor.
Step two: Toss your chicken pieces in the marinade, coat ’em good. Cover and pop it in the fridge for at least 2 hours or, better yet, overnight.
Step three: When ready, preheat your grill or grill pan to medium-high heat. This step gives ya those perfect char marks.
Step four: Thread that marinated chicken onto skewers. Don’t forget to take out those bay leaves—they’re not for eating!
Step five: Grill the skewers for about 10 to 12 minutes. Turn ’em now and then so they cook even and get nice grill marks.
Step six: While grilling, you can prep your sides like pita, sliced tomatoes, cucumber, onions, and olives.
Step seven: Serve your hot chicken skewers with the cool tzatziki sauce right away. Dig in and enjoy every juicy bite.
Smart Shortcuts for Busy Days
- Use pre-minced garlic if you’re short on time but add fresh for best flavor.
- Buy pre-cut chicken breast pieces to skip the chopping.
- Grab a ready-made tzatziki sauce if you ain’t up for making it from scratch.
- Mix marinade in a zip-top bag to save cleanup and get that flavor spread fast.
What It Tastes Like Fresh From the Pot
The first bite hits you with warm juicy chicken, tender from the pressure cook, bursting with garlic and herbs.
The lemon juice gives a slight tang that wakes up your taste buds, while paprika adds a gentle smoky sweetness you didn’t expect.
Tzatziki brings in cool, creamy cucumber and yogurt with a hint of dill that’s perfect next to the warm chicken and soft pita.
How to Store This for Later
If you got leftovers, pop them in an airtight container and refrigerate for up to 3 days. Reheat gently so chicken don’t dry out.
You can also freeze cooked chicken in a freezer-safe bag or container up to 2 months. Thaw in the fridge overnight before reheating.
Keep pita bread separate wrapped in foil or plastic wrap to avoid it getting soggy.
Store tzatziki in the fridge and use within a few days since it’s fresh and creamy.
Common Questions and Real Answers
- Can I use chicken thighs instead? Totally, thighs stay juicy and add richer flavors but cook time might be a bit different.
- What if I don’t have a pressure cooker? Just grill right away after marinating. You’ll miss the tenderizing pressure build but still taste great.
- How long should marinade sit? At least 2 hours but overnight is dang better for all those flavors to soak in.
- Can I skip the wine? You can, just add a splash of chicken broth or extra lemon juice for moisture and tang.
- What if my pressure cooker doesn’t have quick release? You can do a slow release but it might keep chicken cooking a bit longer so watch it closely.
- How spicy is this dish? Not spicy at all. It’s more herb-forward and tangy with a little smoky heat from paprika.
Greek Chicken Souvlaki Recipe with Tzatziki {Video}
Equipment
- 1 Mixing bowl Large
- 1 Grill or grill pan Preheated to medium-high
- 1 Skewers
Ingredients
Main Ingredients
- 10 cloves Garlic peeled
- 2 tablespoons Dried oregano
- 1 teaspoon Dried rosemary
- 1 teaspoon Sweet paprika
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 0.25 cup Greek extra virgin olive oil Private Reserve recommended
- 0.25 cup Dry white wine
- 1 Lemon juice of
- 2 Bay leaves remove after cooking
- 2.5 pounds Boneless skinless chicken breast cut into bite-size pieces
- Greek pita bread
- Tzatziki sauce fresh or store-bought
- Tomato sliced
- Cucumber sliced
- Onions sliced
- Kalamata olives
Instructions
Instructions
- In a large bowl, mix garlic, oregano, rosemary, paprika, salt, pepper, olive oil, white wine, lemon juice, and bay leaves.
- Toss your chicken pieces in the marinade, coat well. Cover and refrigerate for at least 2 hours or overnight.
- When ready, preheat grill or grill pan to medium-high heat.
- Thread marinated chicken onto skewers. Remove bay leaves before grilling.
- Grill the skewers for 10–12 minutes, turning occasionally until evenly cooked and charred.
- Serve hot chicken skewers with pita, sliced vegetables, and cool tzatziki sauce.
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