One Pot Greek Chicken Souvlaki

This recipe will give you a classic Greek Chicken Souvlaki all handled from start to finish in an instant pot.

This can be done in any standard pot, it just will require a bit more time and is likely to dry out the chicken a little bit because liquid in the meat will be drawn out more because you will essentially be boiling the chicken.

Authors Note: Tzatziki Sauce is not part of this specific recipe.

• Chicken Breasts (3)
• Salt
• Pepper
• Olive Oil
• Lemon Juice
• Garlic Powder
• Smoked Paprika
• Herbs de Provence
• Oregano
• Garlic Wine or other Dry White Wine
• Onion

The key to any successful meal is in the preparation. Gather all your supplies including your instant pot or pot of choice, measuring utensils, knife, chopping board, stirring spoon, spices and chicken.

1. Slice the chicken into strips approximately 1/2 inch wide.
2. Cut those strips into 1 inch chunks.
3. Throw the chicken into the pot.

1. Equal Parts Olive Oil and Lemon Juice - 1/2 Cup
2. 1/4 Cup of Garlic/Dry White Wine

   • You want the amount and combination of liquids to at least be able to coat the chicken. The chicken does not need to be completely submerged.

3. 1 Teaspoon of Oregano Leaf
4. 1 Tablespoon of Herbs de Provence
5. 1 Tablespoon Garlic Powder
6. 2 Teaspoons of Smoked Paprika
   • I opted for an additional tsp this time to try to bring the smokiness a bit more forward.
7. Mix well
   • Make sure all the spices are nicely distributed and you can see the chicken covered with them.

Truly delicious Greek Chicken Souvlaki is not something you make for dinner the same day.

1. Put it in the fridge.
2. LET IT SIT
3. Pull it out and give it a good stir, turning over some of the bottom chicken to the top and vice versa. Once every 12 hours when you happen to remember.
4. LET IT SIT

You're using a substantial amount of acid (lemon juice) as a result you can easily let this chicken marinade and exchange flavors for 24-48 hours (1-2 days). It can be stretched out to as much as 72 hours (3 days) though I personally don't. 2 Days is a pretty solid length of time. Because it's chicken you have pretty much maximized flavor absorption by the 48 hour mark.

1. Take HALF of a Large Vidalia Onion
2. Chop up the onion
   • How you chop it is 100% up to you and dependent on what size pieces you like stuffing in your pita pocket.

1. Don't drain your chicken.
   • At this stage there shouldn't be much to drain anyway as the bulk of the lemon juice and olive oil should have been reasonably absorbed by the chicken.
2. Throw on the lid and set the Instant Pot to pressure cook for 5 minutes.
   • You don't need to add water because the pressure will push enough juice back out of the chicken to finish the cooking process.
3. Quick release the pressure.
4. Drain the excess liquid from the chicken to the best of your ability via a colander or strainer. Some leftover liquid is fine.

1. With the liquid drained, hit SAUTE on your Instant Pot.
2. Take 5 minutes to cook off some of the remaining liquid and brown the chicken a little.
   • Saute helps give you a little more of the right off the grill look.
   • While I really REALLY like to grill, middle of winter in Wisco doesn't always mean I want to brave the cold for some souvlaki.

1. Select Pita of your choice.
2. Open pita.
3. Line inside of pita with homemade tzatziki sauce.
4. Stuff pita with finished Greek chicken souvlaki.
5. Top with additional tzatziki sauce.
6. Stuff your face with deliciousness. ENJOY!