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Chicken Souvlaki – Bovino Vineyards

July 5, 2020

Chicken Souvlaki – Bovino Vineyards

By Lisa Pretty, Director Sales & Marketing for Bovino Vineyards – Recipe created Executive Chef Danielle Danekas

Wine Pairing: 2019 Estate gen.er.os.i.ty Rosé, a blend of 60% Grenache, 40% Mourvèdre

With the warmer weather here, it is time to fire up the grill, try a new recipe, and enjoy a refreshing wine. Bovino’s Executive Chef, Danielle Danekas, served this Greek dish to guests on the deck at Bovino and it was a hit. She is sharing it so you can enjoy it with friends & family for a backyard get-together. We recommend pairing this with our 2019 Estate gen.er.os.i.ty Rosé, a blend of 60% Grenache, 40% Mourvèdre.


Chicken Skewers:

1 Pound boneless, skinless, chicken breasts cut into 1 inch cubes

2 Tablespoons Lemon Juice

3 Tablespoons olive oil

1 Tablespoon fresh oregano, chopped

1 Teaspoon Kosher salt

1/2 Teaspoon black pepper

1 Teaspoon garlic powder

1/4 Teaspoon smoked paprika

Combine lemon juice, olive oil, oregano, salt, pepper, and garlic powder in a bowl or ziplock bag. Add chicken, stir to coat, and marinate for 30-60 minutes. Place marinated chicken on skewers and grill, on medium-high heat, for 10-12 minutes, turning skewers to sear all sides.

Tzatziki Sauce:

1 (32 ounces) container of Greek Yogurt

1 English cucumber, grated with the peel on

2 Garlic cloves, finely chopped

2 Tablespoons fresh lemon juice

2 Tablespoons olive oil

2 Teaspoons Lemon zest

3 Tablespoons fresh dill, chopped

1 Tablespoon salt

1 Tablespoon ground black pepper

While the chicken is marinating, combine all ingredients in a bowl and whisk until smooth. Cover and refrigerate until ready to serve.

Vegetable Relish:

3/4 Cup English cucumber, small dice

3/4 Cup Roma tomato, seeded, small dice

3/4 Cup Red onion, small dice

2 Teaspoons fresh lemon juice

1 Tablespoon fresh parsley, minced

Salt & pepper, to taste


Combine all ingredients in a bowl. Serve on toasted pita bread with shredded romaine. Pull chicken off skewers and place on lettuce. Top with 2 tablespoons of vegetable relish and 2 tablespoons Tzatziki. Garnish with a pinch of smoked paprika and fresh parsley.